Easy Thai Coconut Soup
Ingredients
Aromatics/Broth
-
1
Tablespoon
light olive oil or avocado oil
-
1
Tablespoon
freshly grated ginger
-
2
teaspoons
minced garlic
-
1
Tablespoon
asian chili paste
-
1
stalk
fresh lemongrass
-
2–3
teaspoons
curry powder
-
4
cups
organic broth or vegetable stock
-
2
Tablespoons
fish sauce or gluten-free soy sauce
-
1
Tablespoon
raw sugar
Soup
-
15
ounces
canned coconut milk
-
8
ounces
white mushroom caps
-
2
teaspoons
lime zest
-
to taste
fresh lime juice
For Serving
-
to taste
chopped scallions
-
to taste
fresh torn cilantro
-
2
red Thai peppers
sliced for garnishing
-
optional
cooked shrimp, chicken, tofu, or other veggies
Instructions
- Heat oil in a large pot over medium heat and add ginger, garlic, chili paste, lemongrass, and curry powder. Cook until fragrant.
- Stir in the broth, fish sauce, and sugar, then reduce heat to low and simmer for 10 to 15 minutes.
- Pour in the coconut milk and stir until creamy. Add mushrooms and lime zest, cooking until mushrooms are soft.
- Stir in lime juice and garnish with scallions, cilantro, and sliced Thai peppers before serving.
Nutrition Facts (estimated)
Servings
4
Calories
203
Total fat
13.3g
Total carbohydrates
12.4g
Total protein
7.4g
Sodium
480.1mg
Cholesterol
0mg
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