Description
Experience the vibrant flavors of Thai Coconut Soup, a comforting bowl brimming with aromatic spices and creamy coconut milk. This dish blends zesty lime, fresh herbs, and your choice of protein into a delightful and satisfying meal that transports you to tropical shores with every spoonful. Perfect for quick weeknight dinners or impressing guests, this easy-to-follow recipe will make you the star of any kitchen.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 2 stalks lemongrass, chopped
- 1-inch piece fresh ginger, grated
- 2 tbsp Thai red curry paste (adjust for spice)
- 1 cup mushrooms, sliced
- 1 lb chicken breast (or firm tofu), cubed
- 2 tbsp fish sauce (or soy sauce for vegan)
- 2 tbsp lime juice
- 1 tsp sugar
- Fresh cilantro and lime wedges for garnish
Instructions
- Sauté minced garlic and grated ginger in oil until fragrant.
- Add chopped lemongrass and red curry paste; cook for about 2 minutes.
- Stir in coconut milk gradually until well combined.
- Mix in sliced mushrooms and chicken or tofu; simmer for 10-15 minutes until cooked through.
- Finish with fish sauce, lime juice, and sugar; taste and adjust seasoning.
- Serve hot garnished with fresh cilantro and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: For vegetarian options, substitute chicken with tofu or extra vegetables like bell peppers. Store leftovers in an airtight container for up to three days; reheat gently to maintain creaminess.