Thai Coconut Soup Recipe

Ingredients:

• 4 cups chicken or vegetable broth
• 1 can (13.5 oz) coconut milk
• 1-2 stalks of lemongrass, cut into 2-inch pieces and bruised
• 4-5 slices galangal (or ginger )
• 2-3 kaffir lime leaves (optional)
• 1 lb boneless, skinless chicken breast or tofu, thinly sliced
• 1 cup mushrooms, sliced
• 1-2 Thai bird’s eye chilis, sliced (adjust to your spice level)
• 1-2 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 1-2 tablespoons lime juice
• Fresh cilantro, chopped, for garnish
• Green onions, chopped, for garnish

Instructions:

1. Simmer the Base: In a pot, bring the broth to a gentle boil. Add the lemongrass, galangal, and  lime leaves. Let it simmer for 5-10 minutes to release flavors.
2. Add Coconut Milk & Chicken (or Tofu): Stir in the coconut milk, then add the chicken or tofu slices and mushrooms. Let simmer until the chicken is cooked through or tofu is heated, about 5-7 minutes.
3. Season & Spice: Add fish sauce (or soy sauce), lime juice, and chili slices. Adjust seasonings to taste.
4. Garnish & Serve: Remove lemongrass, galangal, and lime leaves if desired. The soup into bowls and garnish with fresh cilantro and green onions. Serve warm.

Calories:

One serving of Thai Coconut Soup (approx. 1 cup) contains about 250-300 calories depending on ingredients and portion sizes. Coconut milk and chicken contribute the most calories, while substituting with light coconut milk can reduce calories if desired.

This soup is rich in healthy fats from coconut milk, lean protein (if using chicken or tofu), and various antioxidants from herbs and spices!

November 09, 2024

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