Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Ginger Soup with Swordfish
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
15 minutes to cook
Total time: 25 minutes
5 cups
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
15 minutes to cook
Total time: 25 minutes
5 cups
Need a meal in minutes? This richly flavored soup is your dish. Coconut Milk and Coconut Ginger Soup Base make a delectable broth for any seafood or chicken.
Ingredients
- 1-13.5 oz can Coconut Milk
- 1/2-2.1 oz box Coconut Ginger Soup Base, one inner envelope
- 1-8 oz bottle clam juice
- 1 lb swordfish, cut into bite size pieces
- 1-3.5 oz package sliced shitake mushrooms (about 1 1/2 cups)
- 1 bunch scallions, chopped, whites divided from greens
- 1 teaspoon Fish Sauce
- 1 lime
- Optional: Cooked Jasmine Rice
Directions
- Add 1/2 can Coconut Milk and one inner envelope Coconut Ginger Soup Base to medium saucepan. Bring to boil and stir until soup base is dissolved. Add remaining Coconut Milk and clam juice.
- Add swordfish, mushrooms, whites of scallions (reserving dark greens for garnish), and Fish Sauce. Using a potato peeler, slice off 4 pieces of lime peel and squeeze 2 teaspoons of lime juice. Add peel and lime juice to soup.
- Bring soup back to a boil and turn down to a simmer. Cook until swordfish is tender. Remove lime peels and garnish soup with reserved scallions. Serve with Jasmine Rice on the side.
In This Recipe
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
This is the soup everyone has fallen in love with. Add coconut milk and chicken to make Thailand’s famous Tom Ka Gai.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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