Add the chilli paste and shrimp paste and cook for a further 2 minutes. Then add the fish stock, coconut milk, lemongrass and lime leaves. Simmer for 5 minutes. Discard any mussels, clams or ...

Thai-inspired recipe made with carrots, celery, tomatoes, and chickpeas simmering in a creamy curry and coconut milk broth.

Add curry paste, coconut milk, and broth and mix well to combine. Bring soup to a simmer, reduce heat to medium ... the curry paste could be tricky for vegetarians and vegans. Thai red curry paste is ...

You can make this soup with fish or prawns or as a vegetarian option by substituting the chicken stock with fish or vegetable stock. A few softened rice noodles will extend this dish.

A variation of the classic Thai ... coconut and fried garlic. While the chicken cooks, in another pan, heat some olive oil and add the garlic. Fry the garlic till it becomes brown. 8. Once the garlic ...

With the leaves turning colour and the temperatures beginning to cool, soup season is almost here. Warm bowls will soon be ...

Add squash, water, a pinch of salt, sugar, coconut milk, shrimp paste, if using, and fish sauce. Increase heat to medium-high and bring to a simmer. Cook at a steady, gentle simmer until squash is ...

This Thai-inspired pumpkin soup features vibrant colors of orange, red, and green — reminiscent of autumn's leaves. Fresh lemongrass, grated ginger, coconut milk, and Thai red curry paste create ...