Soup With Lemongrass & Coconut Milk

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Soup with lemongrass and coconut milk goes really well with nearly any type of meal. Make soup with lemongrass and coconut milk with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Chef's Favorites
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Video Transcript

My name is Chef Egg with Cooking with Egg TV, out of Baltimore, Maryland. And I'm going to show you guys at home, how to make Tom Yum Goong, a Thai soup with lemongrass and coconut milk. for our Thai coconut soup, we're going to need a quart of chicken stock or water. A 12 ounce can of light coconut milk, two cups of sliced mushrooms, a long stalk of chopped lemongrass, a quarter cup of chopped jalapenos, one lime that's been sliced, two tablespoons of sugar, three tablespoons of fish sauce and a tablespoon of red chili paste. Now, an optional part of this dish is to put a half a pound of sliced shrimp or sliced chicken. And if you don't want meat, you can throw in sliced tofu. Now, you usually find Tom Yum soup on the menu of a Thai restaurant, but it's actually really, really easy to make at home. Now, the first thing you have to do, is bring some chicken stock to its simmer. Now, if you don't want to use chicken stock, you can use water or vegetable broth. We're going to add our coconut milk. Now, coconut milk can be found two different ways. It can be found in the light version, which is about half the fat, or the full fat version. I like to use the half fat version because I don't feel that the full fat version adds that much flavor. So, we're going to pour this in, the coconut milk is going to give the broth a nice, creamy texture. Now, we're going to enhance the flavor of this broth with a little bit of chili sauce. This chili sauce is really, really thick and has tons of flavor. The next thing we're going to add, is fish sauce. Now, the fish sauce is made from fish bones. But what it actually does is, give our broth a very good depth of flavor. Now, we have a little spicy, we have a little creamy, we have to add something sweet. And the sugar is going to help to offset all of those flavors. Next step, we need some jalapeno peppers, we need some of our limes, give it some nice, vibrant flavors. Now, as we bring this to a simmer, we have to add the magic ingredient and that's the lemongrass. Lemongrass is actually a long stalk that is actually a grass. But it has a really, really fragrant aroma of lemon. It smells really, really nice. But to get more of those flavors out, we're going to take the back of our knife and smash that down. And that smells really, really beautiful. So, we're going to take this whole thing and throw it in, along with some sliced lemongrass. We're going to stir it up and simmer it for about 10 minutes, so all the flavors come together. Now, lemongrass is sort of exotic. So, if you can't find it in your store, your best bet is to find a local international grocer. If you go to an Asian market or Thai market, you should be able to find it for pennies. Lemongrass can be found in Thai foods, but it can also be found in a wide range of Indian foods as well. So, the soup has been simmering for 10 minutes, and my whole kitchen smells absolutely phenomenal. So, we're almost ready to rock and roll. We've got one more huge step, and that's to add a handful of sliced mushrooms. We're going to add a little chopped shrimp to this. You can add shrimp, chicken or tofu, and a nice handful of cilantro. We're going to stir this up an simmer it for three minutes, until the shrimp turn white. Once the shrimp turn white and are cooked through, it's time to serve our soup. We're going to give this soup a little stir, cool it down a bit. That is awesome, it definitely has some heat, you can taste the sour from the lime, the depth of flavor from the fish sauce. It's a little bit sweet and you also have the coconut milk in there. My name is Chef Egg with Cooking with Egg TV, out of Baltimore, Maryland. And that's you how you make Tom Yum Goong.


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