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Red Curry Beef Stew A Taste of Thai Red Curry Paste gives this classic comfort food an extra kick. Savory Curried Tomato Soup A Taste of Thai Yellow Curry Paste takes tomato soup from ordinary to extraordinary. Hot and Sour Chicken Soup with Lemon Grass This traditional Thai soup is equally hot. sour and salty. Coconut Ginger Pumpkin Soup Canned pumpkin and A Taste of Thai Coconut Ginger Soup Base make this recipe extra simple to prepare. 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! Red Curry Shrimp and Corn Chowder This shrimp chowder is a perfect match for A Taste of Thai Red Curry Paste. Curried Onion Soup A Taste of Thai Red Curry Paste deepens the flavor of this classic soup. It’s easy to double if you’re feeding a crowd.I N D E X Coconut Ginger Soup with Chicken The flavors of galanga ginger and lemon grass make Tom Ka Gai one of Thailand’s most popular soups. SOUP 2 A TA S T E O F T H A I . 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. too.

they’re gluten free. All products are gluten-free and all of our items are delicious! Thank you. coconut milks. Odense Marzipan taps your creative side and lets you decorate for all occasions. made from rice. atasteofthai. curry pastes and rice products imported direct from Thailand. sauces.com Notta Pasta These delicious noodles. odense.I N T R O D U C T I O N A TASTE OF THAI A Taste of Thai is a line of authentic Thai products.com QUALITY FOODS SINCE 1923 Odense Quality baking ingredients imported from Denmark.com SOUP 3 A TA S T E O F T H A I . nottapasta. better absorb the flavors of the sauces and seasonings used in your favorite dishes! And. including: seasonings. Odense Almond Paste adds rich flavor to some of your favorite recipes.

5 oz can A Taste of Thai Coconut Milk 1 lb boneless chicken breasts.Coconut Ginger Soup with Chicken The flavors of galanga ginger and lemon grass make Tom Ka Gai one of Thailand’s most popular soups. until chicken is cooked through. Bring to a boil. stirring occasionally. Cook for 2 minutes. cut into thin strips 1-14. Add chicken. In medium saucepan. Garnish with cilantro or parsley. combine 1 inner envelope Coconut Ginger Soup Base and Coconut Milk over high heat. YIELD DIRECTIONS 4 Servings TIME 15 minutes INGREDIENTS 1/2-2. Add chicken broth. 2.5 oz can chicken broth Garnish: chopped cilantro or parsley 1. Remove from heat. return to a boil while stirring. 3. SOUP 4 A TA S T E O F T H A I .1 oz box A Taste of Thai Coconut Ginger Soup Base 1-13. return to a boil while stirring.

Stir in black beans. diced tomatoes. 1 red) diced 5 cloves garlic. Add onions and cook until onions start to soften. grated cheddar or sour cream *A Taste of Thai Red Curry Paste may be substituted.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. 3. and oregano. Garlic Chili Pepper Sauce. Reduce heat and simmer for 20 minutes. garlic. Add Curry Paste and sauté until dissolved. and salt. 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. Heat oil in large pot over medium-high heat. 2. Add bell peppers. 1. 4. SOUP 5 A TA S T E O F T H A I . Serve sprinkled with cilantro. Sauté for 2 minutes. cheddar cheese or sour cream. diced 2 bell peppers (1 green.

2.1 oz box A Taste of Thai Coconut Ginger Soup Base 8 cups chicken broth 1-13. 7. Add cauliflower. Add Coconut Milk. chopped 1-2. Bring to a boil. basil. salt. In a large pot. about 5 minutes. carrots. heat peanut oil. Cook over medium heat until soft. SOUP 6 A TA S T E O F T H A I . 3. garlic and Coconut Ginger Soup Base (both inner envelopes). Simmer until cauliflower is tender. stirring occasionally.5 oz can A Taste of Thai Coconut Milk 1/4 cup chopped fresh basil 1 teaspoon salt 1 teaspoon pepper 1. and pepper. grated 6 cloves garlic. Reduce heat to medium low. Add chicken broth. 5. 4. Cook on medium heat 5 minutes. Add leeks. about 5 minutes.Cauliflower Leek Soup A Taste of Thai Coconut Ginger Soup Base combined with Coconut Milk gives this soup a savory Thai twist. 6. 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. Mix well. Cook an additional 5 minutes and serve.

SOUP 7 A TA S T E O F T H A I . Whisk together until curry dissolves. add Yellow Curry Paste and 1/4 cup of tomato soup. 2. Bring to a boil. Add remaining tomato soup and milk. 4. Serve. 3.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. Add rice. Stir in well and let heat through about 2-3 minutes. In a saucepan over medium heat.

3. Reduce heat to a simmer and cook about 10 minutes. and ginger to pot. and sprinkle with chives. use a blender with a bit of water. broth and sugar. Freeze any extra chopped ginger for the next recipe. If you don’t have a food processor. Add onions. too. Food processor or blender SOUP 8 A TA S T E O F T H A I . 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. stirring occasionally. Stirring. Stirring. Ladle soup into a tureen or individual bowls. 2. Add Coconut Milk. It’s easy to double if you’re feeding a crowd.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.Coconut Ginger Pumpkin Soup Canned pumpkin and A Taste of Thai Coconut Ginger Soup Base make this recipe extra simple to prepare. bring to a boil. TOOLS & EQUIPMENT 1. Add 1 inner envelope Coconut Ginger Soup Base and Fish Sauce. pumpkin. Heat oil in a large soup pot over a medium high temperature.1 oz box A Taste of Thai Coconut Ginger Soup Base 1 scant tablespoon A Taste of Thai Fish Sauce 1-13. Cook until base is dissolved and fragrant. cook until onions begin to turn brown.

stirring occasionally. 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. TOOLS & EQUIPMENT 1.Curried Onion Soup A Taste of Thai Red Curry Paste deepens the flavor of this classic soup. Mix until any browned bits on pot bottom are released. serve soup in individual ovenproof bowls and broil 2-3 minutes. 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. about 20-25 minutes. Cook on high for 4 hours or on low for 8 hours. Stir and bring just to a boil. soup can be simmered on stove for 1-2 hours. consommé. Add onions and sugar. Pour into crock-pot. Add 1 can beef broth. For a dramatic effect. or until cheese melts. Add remaining can of beef broth. use the thinnest slicing disk. Add Curry Paste and stir until dissolved into onions. Cook. 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 consommé 1/2 cup dry sherry 1 teaspoon browning and seasoning sauce. sherry and browning sauce. Top bread with a generous portion of cheese. Serve soup as is. Watch carefully so cheese does not burn. 3. Alternatively. Melt butter in a large soup pot over a medium high heat. until onions turn a deep brown (but not burned). 2. 5. 4. or topped with bread rounds. Crock Pot Food Processor Individual oven-proof bowls SOUP 9 A TA S T E O F T H A I .

heat oil. 5. 2. about 25 minutes. stirring constantly. Fish Sauce. Serve hot. Add Red Curry Paste. chopped 3 carrots. 6. peeled and chopped 1 leek. leeks and potatoes. peeled and deveined 1. Cook 2-3 more minutes or until shrimp are cooked through. Bring to a boil. SOUP 10 A TA S T E O F T H A I . Simmer until potatoes are tender. carrots.5 oz can A Taste of Thai Coconut Milk 1/4 cup chopped cilantro 1 lb small shrimp. In a large pot. washed and chopped 3 small potatoes. Reduce heat to medium low. 3. Add chicken broth. 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. Cook over medium high heat 5 minutes. 7. 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.Red Curry Shrimp and Corn Chowder This shrimp chowder is a perfect match for A Taste of Thai Red Curry Paste. Cook until dissolved. cilantro and shrimp. Add celery. 4. stirring occasionally. sugar and corn. Stir in Coconut Milk.

cored and chopped 1-13. then reduce heat and simmer for 20 minutes. In blender or food processor. 4. Simmer 10 minutes more. YIELD DIRECTIONS 4 Servings TIME 45 minutes INGREDIENTS 2 lbs butternut squash. purée the soup in small batches. Serve hot. 7. Add the Coconut Ginger Soup Base and apples. 3. Bring to a boil. peeled. onion and chicken broth. 5. then reduce heat and simmer for 2 minutes. seeded and cut in chunks 1 medium yellow onion. Blender or food processor SOUP 11 A TA S T E O F T H A I . 6. 2.5 oz can A Taste of Thai Coconut Milk TOOLS & EQUIPMENT 1. In a medium stock pot. Return to boil. roughly chopped 3 cups chicken broth 1 tablespoon A Taste of Thai Coconut Ginger Soup Base 2 medium apples. Return the puréed soup to the pot. peeled. Stir in the Coconut Milk. combine the squash.Thai Butternut Bisque A Taste of Thai Coconut Ginger Soup Base brings out the best in Fall squash.

Serve immediately. Add to a medium soup pot. 2. remove from broth to plate. 5. homemade or canned ¾ 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. lime juice. Mince the tender inside (bottom) leaves and set aside 2-3 tablespoons. broth. Add chicken and any accumulated juices back to seasoned broth. sour and salty. Place 8 -10 outside sheaths into soup pot (used like bay leaf ). and shred with two forks. chicken. To prepare lemon grass. With a potato peeler. Serve small bowls of chopped cilantro and Garlic Chili Pepper Sauce on the side for added garnish and spice. grated rind. Bring broth to a boil and turn down to a simmer. remove all but bottom 5 inches of stalks. Add to pot. Juice limes to measure 3 tablespoons and set aside.Hot and Sour Chicken Soup with Lemon Grass This traditional Thai soup is equally hot. SOUP 12 A TA S T E O F T H A I . and cook at an active simmer for 15 minutes. 4. Bring back to a simmer and sprinkle with cilantro. ginger and brown sugar. Cover. Fish Sauce. Strain soup of any solids. When chicken is cooked through. YIELD DIRECTIONS 2 servings as a main course 4 servings as an appetizer TIME Total Time: 30 minutes INGREDIENTS 4 cups chicken broth. peel 6 strips of rind from one lime and add to broth. minced lemon grass. 6. While chicken is cooking. shallots. 3. grate rind of remaining lime to measure one teaspoon and set aside. and Garlic Chili Pepper Sauce.

peeled and cut into chunks 1-13. heat oil. In large pot. Coconut Milk. 5. Cover and simmer for approximately 2 hours or until meat is tender.Red Curry Beef Stew A Taste of Thai Red Curry Paste gives this classic comfort food an extra kick. SOUP 13 A TA S T E O F T H A I . Garnish with peanuts. 3. unsalted peanuts 1. Add Red Curry Paste. peeled and cut into chunks 3 medium potatoes. chopped 3 medium carrots. Sauté until dissolved. 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. Add potatoes. 4. Fish Sauce and brown sugar. 2. Add onions and carrots and sauté for 3 minutes. 6. Add stew meat and brown on all sides.5 oz can A Taste of Thai Coconut Milk 3 tablespoons A Taste of Thai Fish Sauce 2 teaspoons brown sugar 1 cup roasted.

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