Heart-Healthy Thai Coconut Soup

Creamy, refreshing, and packed with vibrant flavors, this Heart-Healthy Thai Coconut Soup is a nourishing twist on a classic favorite. Made with a fragrant base of low-sodium vegetable broth, light coconut milk, and aromatics like fresh ginger, lemongrass, and kaffir lime leaves, this soup bursts with authentic Thai flavors while staying low in sodium and saturated fat. Hearty additions of mushrooms, spiralized zucchini, julienned carrots, and protein-rich tofu make it as wholesome as it is satisfying. Finished with a hint of lime, a touch of natural sweetness, and an optional dash of chili for heat, this soup is perfect for a cozy lunch or light dinner. Quick to prepare in under 40 minutes, it’s a wonderful choice for those seeking a flavorful yet heart-friendly meal.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups Low-sodium vegetable broth
• 1 can (13.5 oz) Light coconut milk
• 1 tablespoon Fresh ginger, thinly sliced
• 3 cloves Garlic, minced
• 1 Lemongrass stalk, trimmed and smashed
• 2 Kaffir lime leaves or lime zest
• 2 cups Mushrooms, sliced (shiitake or button)
• 1 Carrot, julienned
• 1 Zucchini, spiralized or thinly sliced
• 1 Red bell pepper, julienned
• 1 cup Firm tofu, cubed
• 2 tablespoons Low-sodium soy sauce or tamari
• 2 tablespoons Fresh lime juice
• 1 teaspoon Coconut sugar or maple syrup
• 2 tablespoons Fresh cilantro, chopped
• 2 Scallions, thinly sliced
• 0.5 teaspoon Thai chili or red chili flakes (optional)

Directions

Step 1

In a large pot, combine the low-sodium vegetable broth, light coconut milk, sliced ginger, minced garlic, smashed lemongrass, and kaffir lime leaves or lime zest.

Step 2

Bring the mixture to a gentle simmer over medium heat. Allow it to cook for 10 minutes to infuse the broth with aromatic flavors.

Step 3

Strain out the ginger, garlic, lemongrass, and lime leaves, if desired, using a slotted spoon for a smoother soup base.

Step 4

Add the mushrooms, carrot, zucchini, and red bell pepper to the soup. Simmer for another 10 minutes until the vegetables are tender.

Step 5

Gently stir in the cubed tofu, low-sodium soy sauce or tamari, fresh lime juice, and coconut sugar or maple syrup. Cook for 5 more minutes to heat the tofu through.

Step 6

Taste the soup and adjust the flavors, adding more lime juice or a pinch of chili flakes if desired for extra brightness or heat.

Step 7

Ladle the hot soup into bowls, and garnish with fresh cilantro and sliced scallions.

Step 8

Serve immediately and enjoy a heart-healthy, flavorful Thai coconut soup!

Nutrition Facts

Serving size	(2245.4g)

Amount per serving	% Daily Value*
Calories	807.9

Total Fat 39.7g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1756.3mg	0%
Total Carbohydrate 71.6g	0%
Dietary Fiber 15.3g	0%
Total Sugars 29.2g
Protein 51.8g	0%

Vitamin D 11.2IU	0%
Calcium 1899.3mg	0%
Iron 17.0mg	0%
Potassium 3344.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 24.4%

Carbs: 33.7%