Description
A flavorful and creamy Thai Coconut Soup with a perfect balance of spicy, sweet, and tangy flavors. This comforting soup is loaded with aromatic ingredients and is sure to warm you up on a chilly day.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red Thai curry paste
- 4 cups chicken or vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon brown sugar
- 1 stalk lemongrass (cut into 3-inch pieces and smashed)
- 8 ounces mushrooms, sliced
- 1 cup shredded cooked chicken or tofu
- 1 cup baby spinach or bok choy
- juice of 1 lime
- chopped fresh cilantro and lime wedges
Broth:
Additions:
Garnish:
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté the onion until softened.
- Add aromatics: Stir in garlic, ginger, and red curry paste, cook until fragrant.
- Simmer: Pour in broth, add coconut milk, fish sauce, brown sugar, and lemongrass. Bring to a simmer.
- Add vegetables and protein: Cook mushrooms until tender. Add chicken/tofu and greens, simmer until heated through.
- Finish and serve: Remove lemongrass, stir in lime juice, adjust seasoning. Serve hot, garnished with cilantro and lime wedges.
Notes
- For extra heat, add sliced Thai chili or red pepper flakes.
- To make it vegan, use tofu and soy sauce instead of fish sauce.
- This soup pairs well with jasmine rice or rice noodles on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg
