Hi, I’m Marie. Today, I’m gonna show you how to make thai calamari and coconut soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Thai Calamari and Coconut Soup Recipe
Thai Calamari and Coconut Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Thai Calamari and Coconut Soup is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook thai calamari and coconut soup using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Thai Calamari and Coconut Soup:
- Prepare 400 ml light Coconut Milk
- Take 500 g Calamari rings, frozen
- Make ready 1 tbsp Lime Juice
- Take 1 small bunch Coriander, leaves roughly torn
- Take 2 tbsp Sesame Oil
- Take 2 cm Ginger root, peeled and shredded
- Take 1 red Onion, peeled and sliced
- Make ready 1 bell Pepper, thinly sliced
- Take 500 g Chinese Cabbage, stalks sliced and greens roughly chopped
- Take 1 tbsp Red Thai Curry paste
Instructions to make Thai Calamari and Coconut Soup:
- Heat oil in le Creuset Marmitout Pan over medium heat till smoking. Stir-Fry ginger, onions, pepper and cabbage stalls. Stir in curry paste, cook for 1 minute.
- Pour Coconut Milk over the vegetable and heat gently to a boil. Add frozen Calamari rings and cover the pan. Gently poach of 5 to 7 minutes until the Calamari is cooked through and tender.
- Add cabbage greens, season with salt and pepper, lime juice and coriander. Quickly stir through the greens and allow to steam for a minute or two.
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