Name: Thai Coconut Soup Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Thai
Ingredients: 1 Tablespoon light olive oil or avocado oil; 1 Tablespoon freshly grated ginger; 2 teaspoon minced garlic; 1 Tablespoon asian chili paste, adjust to spice preference (see notes); 1 stalk fresh lemongrass, peeled and cut into 1 inch pieces; 2-3 teaspoons curry powder (see notes); 4 cups organic broth or vegetable stock; 2 Tablespoons fish sauce or gluten free soy sauce; 1 Tablespoon raw sugar; 15-ounce (2 cups) canned regular or light coconut milk; 8 ounces white mushroom caps, sliced; 2 teaspoons lime zest (1 lime); Fresh lime juice; Chopped scallions (green portion); Fresh torn cilantro; 2 red Thai peppers (seeds in or removed), sliced for garnishing; Optional add-ins: cooked shrimp, chicken, tofu, etc.

Description

Make this easy Thai coconut soup with lemongrass, ginger, chili paste, and coconut milk for a sweet, savory, creamy soup full of flavor and nutrients!

Ingredients

Units Scale

Aromatics/Broth

1 Tablespoon light olive oil or avocado oil
1 Tablespoon freshly grated ginger
2 teaspoon minced garlic
1 Tablespoon asian chili paste, adjust to spice preference (see notes)
1 stalk fresh lemongrass, peeled and cut into 1 inch pieces
2–3 teaspoons curry powder (see notes)
4 cups organic broth or vegetable stock
2 Tablespoons fish sauce or gluten free soy sauce
1 Tablespoon raw sugar

Soup

15–ounce (2 cups) canned regular or light coconut milk
8 ounces white mushroom caps, sliced
2 teaspoons lime zest (1 lime)
Fresh lime juice

For Serving

Chopped scallions (green portion)
Fresh torn cilantro
2 red Thai peppers (seeds in or removed), sliced for garnishing
Optional add-ins: cooked shrimp, chicken, tofu, etc.

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Instructions

Heat oil in a large pot over medium heat on the stovetop. Add ginger, garlic, chili paste, lemongrass, and curry powder. Cook, stirring often, for 1-2 minutes or until very fragrant.
Stir in the broth, fish sauce, and sugar then reduce the heat to low and simmer for 10 to 15 minutes. Optional but could take away flavor – strain ginger/lemongrass from the broth.
Pour in the coconut milk and stir until creamy. Add the mushrooms and lime zest. Continue to cook on low to medium-low heat until mushrooms are cooked through and soft or about 5 to 8 minutes. If using, the optional protein options can be added with the mushrooms.
Stir in the lime juice; garnish with chopped scallions, cilantro and sliced red Thai pepper, if desired.
Store cooled soup in the fridge for up to 4 days.

Notes

Substitute Tips – 1 1/2 Tablespoons lemongrass paste may be substituted for the fresh lemongrass.

Flavor Tips – The type of chili paste and curry powder makes a difference in taste/spiciness so adjust to your liking. I use a mild curry powder because my chili paste is hot, but you can also find hot curry powder such as Hot Madras Curry Powder.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: soup
Method: stove top
Cuisine: Thai

Nutrition

Serving Size:
Calories: 203
Sugar: 7.9 g
Sodium: 480.1 mg
Fat: 13.3 g
Saturated Fat: 8 g
Carbohydrates: 12.4 g
Fiber: 1.3 g
Protein: 7.4 g
Cholesterol: 0 mg