Thai Coconut Soup CrockPot Recipe
Skip the Friday night or weekend Take Out and make this Thai Coconut Curry soup at home in your very own crockpot slow cooker. This is dairy and gluten free and tastes just like your favorite restaurant made it!
Day 266.
We entertained over the weekend, and I was quite pleased with the results of this Thai soup.
Entertaining is so easy when you use crockpots----everything in the kitchen is done, and you can really focus on your guests and not need to fiddle in the kitchen.
My friend Hayes has mentioned a few times that her children really like spicy coconut Thai soup, and I was interested to see if I could make it at home.
I found two recipes that I pulled from, and used ingredients that I could find easily at our local grocery store.
I used one from the Fat Free Vegan Kitchen, and one from Tyler Florence.
This is an elegant soup, fit to serve to your very best friends.
Although there are a lot of ingredients listed, this soup comes together quite quickly.
Nothing really needs to be cooked---you're just heating through fully and letting the flavors simmer together.
Pour the broth into the crockpot. Add the juice of three of the limes, and zest one of them until you get 1/2 teaspoon to add.
Stir in the sugar and fish sauce. Grate the ginger and add.
Stir in the coconut milk. You now have your soup base.
Add the red chili paste, 1/2 teaspoon at a time until you have reached desired heat.
I ended up using 1 1/2 teaspoon. You can always add more after cooking, though, so please go slow and don't overdo it.
Cube the tofu, slice the bell pepper, and mince the garlic.
Add to pot.
Coarsely chop the shitake mushrooms and the vine-ripened tomatoes.
Stir in carefully, so you don't break up the tofu or the tomatoes.
Cover and cook on low for 4-5 hours, or on high for 2-4 hours.
This soup is finished when it is fully hot, and the flavors have combined nicely.
Ours ended up sitting on warm for an additional 3 hours, and was fine.
When in doubt, use the shortest amount of cooking time, and let the pot stay on warm.
Garnish with fresh lime slices.
I paired it with Korean Ribs (but I used stew meat this time) and coconut rice.
Both of my girls tasted the soup before our company arrived, and liked it, but I made this for the adults.
The kids had buttered pasta with shredded cheese.
Day 266.
We entertained over the weekend, and I was quite pleased with the results of this Thai soup.
Entertaining is so easy when you use crockpots----everything in the kitchen is done, and you can really focus on your guests and not need to fiddle in the kitchen.
My friend Hayes has mentioned a few times that her children really like spicy coconut Thai soup, and I was interested to see if I could make it at home.
I found two recipes that I pulled from, and used ingredients that I could find easily at our local grocery store.
I used one from the Fat Free Vegan Kitchen, and one from Tyler Florence.
This is an elegant soup, fit to serve to your very best friends.
The Ingredients.
serves about 6
- 4 cups broth (vegetable or chicken)
- 1 can coconut milk (full fat is best. if you opt for the lite, you many want to add a drop of coconut extract to boost the flavor)
- 4 limes (3 juiced, 1 for garnish)
- 1/2 teaspoon lime zest
- 1 red bell pepper, sliced in strips
- 4 ounces sliced shitake mushrooms, cut in quarters
- 1 large vine-ripened tomato, or 4 small-med, coarsely chopped
- 1/2 pound extra firm tofu, cubed
- 2 garlic cloves, minced
- 3 tablespoon fish sauce
- 1/2 teaspoon to 2 teaspoons red chili paste, to taste
- 1 teaspoon white sugar (not pictured, I used a sugar packet)
- 1 inch fresh ginger, peeled and grated
The Directions.
I used a 6 quart Smart Set Crock-Pot for this soup.Although there are a lot of ingredients listed, this soup comes together quite quickly.
Nothing really needs to be cooked---you're just heating through fully and letting the flavors simmer together.
Pour the broth into the crockpot. Add the juice of three of the limes, and zest one of them until you get 1/2 teaspoon to add.
Stir in the sugar and fish sauce. Grate the ginger and add.
Stir in the coconut milk. You now have your soup base.
Add the red chili paste, 1/2 teaspoon at a time until you have reached desired heat.
I ended up using 1 1/2 teaspoon. You can always add more after cooking, though, so please go slow and don't overdo it.
Cube the tofu, slice the bell pepper, and mince the garlic.
Add to pot.
Coarsely chop the shitake mushrooms and the vine-ripened tomatoes.
Stir in carefully, so you don't break up the tofu or the tomatoes.
Cover and cook on low for 4-5 hours, or on high for 2-4 hours.
This soup is finished when it is fully hot, and the flavors have combined nicely.
Ours ended up sitting on warm for an additional 3 hours, and was fine.
When in doubt, use the shortest amount of cooking time, and let the pot stay on warm.
Garnish with fresh lime slices.
The Verdict.
I am proud of this soup. It had a great flavor, without being overpowering or too spicy.I paired it with Korean Ribs (but I used stew meat this time) and coconut rice.
Both of my girls tasted the soup before our company arrived, and liked it, but I made this for the adults.
The kids had buttered pasta with shredded cheese.
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Thai Coconut Soup
Yield: 6
Prep time: 25 MinCook time: 5 HourTotal time: 5 H & 25 M
How to make Thai Coconut Soup in the crockpot slow cooker
Ingredients
- 4 cups broth (vegetable or chicken)
- 1 can coconut milk (full fat is best. if you opt for the lite, you many want to add a drop of coconut extract to boost the flavor)
- 4 limes (3 juiced, 1 for garnish)
- 1/2 teaspoon lime zest
- 1 red bell pepper, sliced in strips
- 4 ounces sliced shitake mushrooms, cut in quarters
- 1 large vine-ripened tomato, or 4 small-med, coarsely chopped
- 1/2 pound extra firm tofu, cubed
- 2 garlic cloves, minced
- 3 tablespoon fish sauce
- 1/2 teaspoon to 2 teaspoons red chili paste, to taste
- 1 teaspoon white sugar (not pictured, I used a sugar packet)
- 1 inch fresh ginger, peeled and grated
Instructions
- I used a 6 quart Smart Set Crock-Pot for this soup.
- Pour the broth into the crockpot. Add the juice of three of the limes, and zest one of them until you get 1/2 teaspoon to add.
- Stir in the sugar and fish sauce. Grate the ginger and add.
- Stir in the coconut milk. You now have your soup base.
- Add the red chili paste, 1/2 teaspoon at a time until you have reached desired heat.
- I ended up using 1 1/2 teaspoon. You can always add more after cooking, though, so please go slow and don't overdo it.
- Cube the tofu, slice the bell pepper, and mince the garlic.
- Add to pot.
- Coarsely chop the shitake mushrooms and the vine-ripened tomatoes.
- Stir in carefully, so you don't break up the tofu or the tomatoes.
- Cover and cook on low for 4-5 hours, or on high for 2-4 hours.
- This soup is finished when it is fully hot, and the flavors have combined nicely.
- Ours ended up sitting on warm for an additional 3 hours, and was fine.
- When in doubt, use the shortest amount of cooking time, and let the pot stay on warm.
- Garnish with fresh lime slices.
For some reason, I thought you would appreciate this...my husband, without my knowledge, entered me in a Chili Cookoff this weekend. Only problem - I cook my chili in a crockpot.... No worries, we managed to finagle electricity, and while everyone else sweated it out over propane grills, we sat back, relaxed, and let the crockpot do the cooking. We didn't win, but it was still fun, especially seeing everyone's reaction to the crockpots at our tent!
ReplyDeleteYou are so right! I do appreciate you telling me this, and congratulations for using your head!
ReplyDeleteI watch the chili cook-offs the Food Network runs and I'm bewildered at the work that takes place when (IMO) it just doesn't have to.
I'm proud of you! yay!
xoxo
steph
YW Stephanie:) You deserve it. I can't wait to try this Coconut Soup recipe. Thanks!
ReplyDeleteIs there enough broth that you could add some rice noodles?
ReplyDeleteAnd the Moroccan lentil stew is cooking in my crock right now.
Love your blog!
I love that it is soup season! I LOVE soup! I just came across the BEST gluten free creamy tomato soup by Pacific. It does not taste like canned! It is so yummy!! You should try it! You could even use your little dipper as you can choose how much you want to make as it comes in a resealable carton.
ReplyDeleteLove your blog!
I haven't been able to try any of your recipes yet, but they seem delicious. But, I have a question. Can one cook rice in a crockpot? I was trying to figure out whether or not I could wrap some rice in a banana leaf or something similar and somehow steam it. I live in a dorm room without a kitchen, but I have a crockpot and love rice. And well, cafeteria rice just isn't up to par.
ReplyDeleteI love this type of soup from Thai restaurants! I bet it would be good with shrimp added in! Thanks for the recipe! Unfortunately, I'm in AZ where it's still in the 90s so I'll have to wait a bit longer for soup season!
ReplyDeleteDANG! My mouth is watering just looking at that photo! I can't wait to try this one. WE LOVE Thai food and it isn't super easy to come by (out here in the Sticks).
ReplyDeleteThanks for another great recipe!
I just found your blog and I am so very excited!!!
ReplyDeleteMy 9 year old daughter has been recently diagnosed with Celiac, so I am excited that all of your recipies are gluten free.
Is there an easy way to print them from the blog?
Thanks so much...you're a life saver!
Hi Linda,
ReplyDeleteI usually highlight the information I want to print and then use the print selection button in my print menu.
I'm sorry to hear about your daughter's diagnosis. The fish sauce I used doesn't say Gluten Free right on it, but it only has anchovy extract and water listed. Whole Foods lists Thai Kitchen's Premium Fish Sauce as gluten free.
xox
steph
Hi there!! Just wanted to let you know that I enjoy reading your blog & have given you an E for Excellence award.
ReplyDeletehttp://sweetteaintexas.wordpress.com/2008/09/22/yay-im-excellent/
Have a fabulous day!!!
Found your site recently and tried out your crock pot applesauce last night in honor of the first day of fall! Yum!
ReplyDeleteLove all your meal ideas!
tried it this weekend - sooooo good. love your blog.
ReplyDeleteI made this today for my celiac/gluten intolerance group. We kind of had an international theme going on this evening. They loved it! I made a larger amount, since I started with a chicken carcass to make my broth on the stove, so I had much more than 2 cups of chicken and 4 cups of broth. I sent everyone home with a jar of leftovers. They were very happy! BTW, I didn't have fish sauce and it still turned out great.
ReplyDeletePersonally, I loved this soup! I had a few comments that it was too limey, so I might cut down the lime the next time around. But I'll definitely make this again--so simple and yummy!
ReplyDeleteThanks for the inspiration! I was going to make this according to the recipe (and still hope to, someday), but we had a snowstorm and I couldn't get to the store. So I made a different soup, inspired by this, and blogged it here.
ReplyDeleteI recently discovered Thai food. The flavors are just wonderful. This is a soup I will be be making soon!
ReplyDeleteYour blog rocks BTW!
I cannot wait to try this recipe! I am wondering, do you have a slow cooker recipe for coconut rice? My husband and I recently had it when we were dining out and we tried to re-create it, it did not turn out well! I would love to make a batch and have it all week,so good with so many dishes that we love to eat!
ReplyDeleteThanks so much, you inspire me to cook for my family ALL the time!
I have just learned about your blog after seeing your cookbook at the library. Wow! everything I have made has been great! And easy! and not too expensive! And your comments are funny! (I am a writer, and I am trying to learn to be more relaxed in my writing, which you are doing perfectly.. You create great images in our minds of real life settings, like hiding candy in your bathrobe pocket to eat in the garage... I usually sneak in my bedroom to eat instead!!!
ReplyDeleteAre you going to do more recipies/ a new blog...???
Nancy
This sounds a lot like tom kah kai, which I call "soup of the gods" within my heart. Am I just engaging in wishful thinking, that I've finally found an easy version that doesn't involve looking for galangal, etc. at Thai stores?
ReplyDeleteI made this for dinner the other night. We loved it! I subbed chicken for tofu and added a few chopped scallions and some cilantro (yum!) the last thirty minutes of cooking. A definite keeper!
ReplyDeleteI just made this minus the peppers because I didn't have any on hand- but what a great pantry clear-er! Loved it and perfect for a chilly fall day here in NJ! Thanks for a great recipe.
ReplyDelete