Thai Coconut Soup

For those who are fans of Thai recipes, here is a variation for you that can be whipped up for you homemakers under 30 minutes (yes to time savings!)
We used the DoDo oriental steamboat assortment, consisting of various steamboat favourites – added with silced tomatoes. Season the dish and finish off with kaffir lime leaves, and you’re ready to go. Add freshly squeezed lime juice based on your serving preference, and prepare fluffy hot rice to go with this one pot wonder!
To find out more about DoDo Seafood treats, go here :- https://www.facebook.com/DoDoSeafoodTreats/

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Ingredients

Adjust Servings
400g DoDo oriental steamboat assortment
800ml chicken stock
800ml coconut milk
3stalks lemongrass (Bruised and sliced)
3slices galangal
5chilli padis (adjust to preference)
1medium yellow onion (sliecd)
150g oyster mushrooms
1tomato (sliced)
2tbsp fish sauce (adjust to taste)
1tsp palm / brown sugar
8kaffir lime leaves
Juice from 3 limes (adjust to preference)
Fresh coriander for garnish

Directions

1.

To a pot add chicken stock, coconut milk, lemongrass and galangal. Heat gently until it starts to simmer, careful not to let it come to boil.
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2.

Add chilli padis, sliced onions and oyster mushrooms, continue to simmer gently.
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3.

Next add 400g DoDo oriental steamboat assortment along with sliced tomatoes to the soup.
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4.

Season with soup with fish sauce and palm sugar to taste, then add kaffir lime leaves. Stir and simmer until everything is cooked.
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5.

Turn of the heat, and add freshly squeezed lime juice to preference. Add a handful of fresh coriander. Mix well and serve.
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