Soup

R E C I P E S

QUALITY FOODS SINCE 1923 ATA S T E O F T H A I . C O M

Coconut Ginger Soup with Chicken

The flavors of galanga ginger and lemon grass make Tom Ka Gai one of Thailands most popular soups.

Curried Onion Soup

A Taste of Thai Red Curry Paste deepens the flavor of this classic soup.

Red Curry Shrimp and Corn Chowder Black Bean Chili

A Taste of Thai Panang Curry Paste and Garlic Chili Pepper Sauce give a power packed heat to this flavorful vegetarian chili! This shrimp chowder is a perfect match for A Taste of Thai Red Curry Paste.

Thai Butternut Bisque

A Taste of Thai Coconut Ginger Soup Base brings out the best in Fall squash.

Cauliflower Leek Soup

A Taste of Thai Coconut Ginger Soup Base combined with Coconut Milk gives this soup a savory Thai twist.

Hot and Sour Chicken Soup with Lemon Grass

This traditional Thai soup is equally hot, sour and salty.

Savory Curried Tomato Soup

A Taste of Thai Yellow Curry Paste takes tomato soup from ordinary to extraordinary.

Red Curry Beef Stew

A Taste of Thai Red Curry Paste gives this classic comfort food an extra kick.

Coconut Ginger Pumpkin Soup

Canned pumpkin and A Taste of Thai Coconut Ginger Soup Base make this recipe extra simple to prepare. Its easy to double if youre feeding a crowd, too.

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A TA S T E O F T H A I

R O

A TASTE OF THAI A Taste of Thai is a line of authentic Thai products, including: seasonings, sauces, coconut milks, curry pastes and rice products imported direct from Thailand. All products are gluten-free and all of our items are delicious! Thank you.

atasteofthai.com

QUALITY FOODS SINCE 1923

Odense Quality baking ingredients imported from Denmark. Odense Almond Paste adds rich flavor to some of your favorite recipes. Odense Marzipan taps your creative side and lets you decorate for all occasions. odense.com

Notta Pasta These delicious noodles, made from rice, better absorb the flavors of the sauces and seasonings used in your favorite dishes! And, theyre gluten free. nottapasta.com

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A TA S T E O F T H A I

Coconut Ginger Soup with Chicken

The flavors of galanga ginger and lemon grass make Tom Ka Gai one of Thailands most popular soups.

YIELD

DIRECTIONS

4 Servings
TIME

15 minutes
INGREDIENTS

1/2-2.1 oz box A Taste of Thai Coconut Ginger Soup Base 1-13.5 oz can A Taste of Thai Coconut Milk 1 lb boneless chicken breasts, cut into thin strips 1-14.5 oz can chicken broth Garnish: chopped cilantro or parsley

1. In medium saucepan, combine 1 inner envelope Coconut Ginger Soup Base and Coconut Milk over high heat. Bring to a boil. 2. Add chicken, return to a boil while stirring. Cook for 2 minutes, stirring occasionally, until chicken is cooked through. 3. Add chicken broth, return to a boil while stirring. Remove from heat. Garnish with cilantro or parsley.

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Black Bean Chili

A Taste of Thai Panang Curry Paste and Garlic Chili Pepper Sauce give a power packed heat to this flavorful vegetarian chili!

YIELD

DIRECTIONS

12 cups
TIME

10 minutes to assemble 20 minutes to cook Total time: 30 minutes

INGREDIENTS

2 tablespoons oil 2 tablespoons A Taste of Thai Panang Curry Paste* 2 onions, diced 2 bell peppers (1 green, 1 red) diced 5 cloves garlic, minced 1 tablespoon oregano 3-15 oz cans black beans (undrained) 2-14 oz cans diced tomatoes 1/4 cup A Taste of Thai Garlic Chili Pepper Sauce 1/4 teaspoon salt Garnish: chopped cilantro, grated cheddar or sour cream *A Taste of Thai Red Curry Paste may be substituted.

1. Heat oil in large pot over medium-high heat. Add Curry Paste and saut until dissolved. Add onions and cook until onions start to soften. 2. Add bell peppers, garlic, and oregano. Saut for 2 minutes. 3. Stir in black beans, diced tomatoes, Garlic Chili Pepper Sauce, and salt. Reduce heat and simmer for 20 minutes. 4. Serve sprinkled with cilantro, cheddar cheese or sour cream.

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Cauliflower Leek Soup

A Taste of Thai Coconut Ginger Soup Base combined with Coconut Milk gives this soup a savory Thai twist.

YIELD

DIRECTIONS

6 Servings
TIME

30 minutes
INGREDIENTS

2 tablespoons peanut oil 4 cups chopped leeks (triple washed) 6 cups coarsely chopped cauliflower florets 2 carrots, grated 6 cloves garlic, chopped 1-2.1 oz box A Taste of Thai Coconut Ginger Soup Base 8 cups chicken broth 1-13.5 oz can A Taste of Thai Coconut Milk 1/4 cup chopped fresh basil 1 teaspoon salt 1 teaspoon pepper

1. In a large pot, heat peanut oil. 2. Add leeks. Cook over medium heat until soft, about 5 minutes. 3. Add cauliflower, carrots, garlic and Coconut Ginger Soup Base (both inner envelopes). Mix well. 4. Cook on medium heat 5 minutes, stirring occasionally. 5. Add chicken broth. Bring to a boil. 6. Reduce heat to medium low. Simmer until cauliflower is tender, about 5 minutes. 7. Add Coconut Milk, basil, salt, and pepper. Cook an additional 5 minutes and serve.

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Savory Curried Tomato Soup

A Taste of Thai Yellow Curry Paste takes tomato soup from ordinary to extraordinary.

YIELD

DIRECTIONS

4 Servings
TIME

10 minutes
INGREDIENTS

1 tablespoon A Taste of Thai Yellow Curry Paste* 2-10 oz cans tomato soup 1 1/2 cups skim milk or whole milk 1 cup leftover cooked rice *A Taste of Thai Red Curry Paste may be substituted

1. In a saucepan over medium heat, add Yellow Curry Paste and 1/4 cup of tomato soup. Whisk together until curry dissolves. 2. Add remaining tomato soup and milk. Bring to a boil. 3. Add rice. Stir in well and let heat through about 2-3 minutes. 4. Serve.

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Coconut Ginger Pumpkin Soup

Canned pumpkin and A Taste of Thai Coconut Ginger Soup Base make this recipe extra simple to prepare. Its easy to double if youre feeding a crowd, too.

YIELD

DIRECTIONS

6 cups
TIME

30 minutes to assemble
INGREDIENTS

2 tablespoons oil 1 cup minced onions 2 teaspoons finely chopped fresh ginger* 1/2-2.1 oz box A Taste of Thai Coconut Ginger Soup Base 1 scant tablespoon A Taste of Thai Fish Sauce 1-13.5 oz can A Taste of Thai Coconut Milk 1-15 oz can packed pumpkin 1-15 oz can chicken or turkey broth 2 tablespoons firmly packed dark brown sugar Garnish: chopped chives *A food processor makes quick work of chopping peeled ginger. If you dont have a food processor, use a blender with a bit of water. Freeze any extra chopped ginger for the next recipe.
TOOLS & EQUIPMENT

1. Heat oil in a large soup pot over a medium high temperature. 2. Add onions, and ginger to pot. Stirring, cook until onions begin to turn brown. Add 1 inner envelope Coconut Ginger Soup Base and Fish Sauce. Cook until base is dissolved and fragrant. 3. Add Coconut Milk, pumpkin, broth and sugar. Stirring, bring to a boil. Reduce heat to a simmer and cook about 10 minutes, stirring occasionally. Ladle soup into a tureen or individual bowls, and sprinkle with chives.

Food processor or blender

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Curried Onion Soup

A Taste of Thai Red Curry Paste deepens the flavor of this classic soup.

YIELD

DIRECTIONS

8 cups
TIME

35 minutes to prepare 4 hours to cook on high 8 hours to cook on low

INGREDIENTS

3 tablespoons butter 4 1/2 lbs onions, peeled and thinly sliced* 2 teaspoons sugar 1 tablespoon A Taste of Thai Red Curry Paste 2-14 oz cans beef broth 2-10 oz cans beef consomm 1/2 cup dry sherry 1 teaspoon browning and seasoning sauce, such as Kitchen Bouquet Optional garnish: 8-10 toasted French bread rounds (stale or toasted bread works best) 2 cups shredded Swiss cheese *Note: If using a food processor to slice onions, use the thinnest slicing disk.
TOOLS & EQUIPMENT

1. Melt butter in a large soup pot over a medium high heat. 2. Add onions and sugar. Cook, stirring occasionally, until onions turn a deep brown (but not burned), about 20-25 minutes. 3. Add Curry Paste and stir until dissolved into onions. Add 1 can beef broth. Mix until any browned bits on pot bottom are released. 4. Add remaining can of beef broth, consomm, sherry and browning sauce. Stir and bring just to a boil. Pour into crock-pot. Cook on high for 4 hours or on low for 8 hours. Alternatively, soup can be simmered on stove for 1-2 hours. 5. Serve soup as is, or topped with bread rounds. Top bread with a generous portion of cheese. For a dramatic effect, serve soup in individual ovenproof bowls and broil 2-3 minutes, or until cheese melts. Watch carefully so cheese does not burn.

Crock Pot Food Processor Individual oven-proof bowls

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Red Curry Shrimp and Corn Chowder

This shrimp chowder is a perfect match for A Taste of Thai Red Curry Paste.

YIELD

DIRECTIONS

6 Servings
TIME

20 minutes to assemble 10 minutes to cook Total time: 30 minutes

INGREDIENTS

2 tablespoons vegetable oil 3 stalks celery, chopped 3 carrots, peeled and chopped 1 leek, washed and chopped 3 small potatoes, cleaned and diced 2 tablespoons A Taste of Thai Red Curry Paste 3-14 oz cans chicken broth 1 tablespoon A Taste of Thai Fish Sauce 2 tablespoons sugar 1-10 oz package frozen corn 1-13.5 oz can A Taste of Thai Coconut Milk 1/4 cup chopped cilantro 1 lb small shrimp, peeled and deveined

1. In a large pot, heat oil. 2. Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly. 3. Add Red Curry Paste. Cook until dissolved. 4. Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil. 5. Reduce heat to medium low. Simmer until potatoes are tender, about 25 minutes, stirring occasionally. 6. Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through. 7. Serve hot.

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Thai Butternut Bisque

A Taste of Thai Coconut Ginger Soup Base brings out the best in Fall squash.

YIELD

DIRECTIONS

4 Servings
TIME

45 minutes
INGREDIENTS

2 lbs butternut squash, peeled, seeded and cut in chunks 1 medium yellow onion, roughly chopped 3 cups chicken broth 1 tablespoon A Taste of Thai Coconut Ginger Soup Base 2 medium apples, peeled, cored and chopped 1-13.5 oz can A Taste of Thai Coconut Milk
TOOLS & EQUIPMENT

1. In a medium stock pot, combine the squash, onion and chicken broth. 2. Bring to a boil, then reduce heat and simmer for 20 minutes. 3. Add the Coconut Ginger Soup Base and apples. Simmer 10 minutes more. 4. In blender or food processor, pure the soup in small batches. 5. Return the pured soup to the pot. 6. Stir in the Coconut Milk. Return to boil, then reduce heat and simmer for 2 minutes. 7. Serve hot.

Blender or food processor

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Hot and Sour Chicken Soup with Lemon Grass

This traditional Thai soup is equally hot, sour and salty.

YIELD

DIRECTIONS

2 servings as a main course 4 servings as an appetizer

TIME

Total Time: 30 minutes

INGREDIENTS

4 cups chicken broth, homemade or canned lb boneless, skinless chicken breast or thigh 4 quarter-size slices of ginger root 1 teaspoon brown sugar 4 stalks lemon grass 2 limes 3 tablespoons minced shallots 2 tablespoons A Taste of Thai Fish Sauce 1-2 tablespoons A Taste of Thai Garlic Chili Pepper Sauce 2 tablespoons chopped cilantro

1. Add to a medium soup pot; broth, chicken, ginger and brown sugar. 2. To prepare lemon grass, remove all but bottom 5 inches of stalks. Place 8 -10 outside sheaths into soup pot (used like bay leaf ). Mince the tender inside (bottom) leaves and set aside 2-3 tablespoons. 3. With a potato peeler, peel 6 strips of rind from one lime and add to broth. Bring broth to a boil and turn down to a simmer. Cover, and cook at an active simmer for 15 minutes. 4. While chicken is cooking, grate rind of remaining lime to measure one teaspoon and set aside. Juice limes to measure 3 tablespoons and set aside. 5. When chicken is cooked through, remove from broth to plate, and shred with two forks. Strain soup of any solids. 6. Add chicken and any accumulated juices back to seasoned broth. Add to pot; minced lemon grass, grated rind, lime juice, shallots, Fish Sauce, and Garlic Chili Pepper Sauce. Bring back to a simmer and sprinkle with cilantro. Serve immediately. Serve small bowls of chopped cilantro and Garlic Chili Pepper Sauce on the side for added garnish and spice.

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Red Curry Beef Stew

A Taste of Thai Red Curry Paste gives this classic comfort food an extra kick.

YIELD

DIRECTIONS

4 Servings
TIME

30 minutes to assemble About 2 hours to cook

INGREDIENTS

2 tablespoons vegetable oil 2 tablespoons A Taste of Thai Red Curry Paste 2 lbs stew meat 2 medium onions, chopped 3 medium carrots, peeled and cut into chunks 3 medium potatoes, peeled and cut into chunks 1-13.5 oz can A Taste of Thai Coconut Milk 3 tablespoons A Taste of Thai Fish Sauce 2 teaspoons brown sugar 1 cup roasted, unsalted peanuts

1. In large pot, heat oil. Add Red Curry Paste. Saut until dissolved. 2. Add stew meat and brown on all sides. 3. Add onions and carrots and saut for 3 minutes. 4. Add potatoes, Coconut Milk, Fish Sauce and brown sugar. 5. Cover and simmer for approximately 2 hours or until meat is tender. 6. Garnish with peanuts.

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A TA S T E O F T H A I

QUALITY FOODS SINCE 1923

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