Description
This Thai Coconut Soup is a flavorful and comforting dish that combines the richness of coconut milk with the bold flavors of Thai ingredients. It’s a perfect blend of savory, sweet, and spicy in every spoonful.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 1 stalk lemongrass (cut into 2-inch pieces and smashed)
- 2 teaspoons red curry paste
- 4 cups chicken broth (or vegetable broth)
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon brown sugar
Additional Ingredients:
- 8 ounces mushrooms (sliced)
- 1 cup cooked shredded chicken (or tofu)
- 1 tablespoon lime juice
- 1/2 cup cherry tomatoes (halved)
- 2 green onions (sliced)
- Fresh cilantro for garnish
- Thai red chili slices (optional)
Instructions
- Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add ginger, garlic, and lemongrass, and sauté until fragrant.
- Add Curry Paste: Stir in red curry paste and cook for 1 minute.
- Add Broth and Coconut Milk: Pour in the chicken broth, add coconut milk, fish sauce, and brown sugar. Simmer until combined.
- Simmer with Vegetables: Add mushrooms and cherry tomatoes, simmer until tender.
- Finish Soup: Stir in cooked chicken (or tofu), lime juice, and green onions. Adjust seasoning and serve hot, garnished with cilantro and chili slices.
Notes
- To make it vegetarian or vegan, use vegetable broth, soy sauce, and tofu.
- This soup pairs well with jasmine rice or rice noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
