Thai Coconut Soup
Indulge in the warmth of Thai Coconut Soup, a delightful blend of creamy coconut milk, vibrant spices, and fresh herbs. This comforting dish transports you to a bustling street market in Thailand with every spoonful. Perfect for cozy nights or when you need a warm pick-me-up, this easy-to-make soup is ideal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups vegetable or chicken broth
- 1 cup boneless chicken breast or firm tofu (cubed)
- 1 tbsp fresh ginger (minced)
- 2 stalks lemongrass (chopped)
- 2 tbsp fresh lime juice
- 1 cup bell peppers (sliced)
- 1 cup mushrooms (sliced)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare your ingredients by chopping vegetables and cubing the chicken or tofu. Mince the ginger.
- In a large pot over medium heat, add a splash of oil and sauté minced ginger and chopped lemongrass until fragrant (about 2 minutes).
- Pour in coconut milk and broth; stir to combine and bring to a gentle simmer.
- Add cubed chicken or tofu and simmer until cooked through (about 10 minutes).
- Stir in sliced bell peppers and mushrooms; cook until tender (about 5 minutes).
- Remove from heat, stir in lime juice, season with salt and pepper, and serve hot garnished with cilantro.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
Keywords: For a vegetarian version, substitute chicken with extra vegetables or chickpeas. Spice it up with red chili flakes or fresh chilies if desired. Store leftovers in an airtight container in the fridge for up to three days.