Description
Experience the vibrant flavors of Thailand with this easy Thai Coconut Soup. Infused with aromatic lemongrass and rich coconut milk, this creamy dish is a delightful blend of sweet, savory, and spicy. Perfect for cozy dinners or lively gatherings, it’s customizable to suit your taste preferences. In just a few simple steps, you can create a comforting bowl of goodness that transports you straight to the sun-soaked beaches of Thailand.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 2 stalks fresh lemongrass, chopped
- 1 lb chicken breast (or tofu), sliced
- 1 cup mushrooms (shiitake or button), sliced
- 2 tbsp Thai red curry paste
- 3 cups low-sodium vegetable broth
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro leaves, for garnish
Instructions
- Prepare all ingredients: chop vegetables and slice protein.
- In a large pot over medium heat, sauté onions in oil until soft (3-4 minutes).
- Stir in Thai red curry paste; cook for another minute.
- Gradually add coconut milk and vegetable broth; mix well.
- Add mushrooms and protein; let simmer for 10-15 minutes until cooked through.
- Finish with lime juice; serve hot garnished with cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg