Light Thai Coconut Soup
Indulge in the delicate flavors of this Light Thai Coconut Soup, a fragrant and wholesome recipe that captures the essence of Thai cuisine. This 35-minute dish combines aromatic lemongrass, fresh ginger, and kaffir lime leaves with silky light coconut milk, creating a harmonious blend of creamy and zesty notes. Perfectly balanced with tender mushrooms, a hint of red chili heat, and your choice of protein—whether juicy chicken or tofu for a vegetarian twist—this comforting soup is seasoned with fish sauce or soy sauce, lime juice, and a touch of brown sugar for that signature savory-sweet finish. Garnished with fresh cilantro, this light, low-calorie soup is as nourishing as it is satisfying, making it ideal for dinner or an elegant appetizer. Whether you're craving a quick, flavorful meal or exploring new Thai-inspired recipes, this coconut soup delivers a burst of exotic flavor in every spoonful!
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Ingredients
- 400 ml Coconut milk (light)
- 500 ml Vegetable broth
- 200 g Chicken breast (optional, can substitute with tofu)
- 2 Lemongrass stalks
- 25 g Fresh ginger
- 4 Kaffir lime leaves
- 1 Red chili (or adjust to taste)
- 150 g Mushrooms (e.g., button or shiitake), sliced
- 2 tbsp Fish sauce (or soy sauce for vegetarian option)
- 2 tbsp Lime juice
- 1 tsp Brown sugar
- 10 g Cilantro (for garnish)
- 1 tbsp Cooking oil
- 0.5 tsp Salt
Directions
Step 1
Prepare the ingredients. Thinly slice the ginger, chop the red chili, and cut the chicken (or tofu) into bite-sized pieces. Crush the lemongrass stalks with the side of a knife to release their flavor.
Step 2
Heat the cooking oil in a large pot over medium heat. Add the ginger, lemongrass, and chili. Sauté for about 2 minutes to release their fragrance.
Step 3
Pour the vegetable broth into the pot and add the kaffir lime leaves. Bring the mixture to a gentle simmer.
Step 4
Add the chicken (or tofu) and let it cook for 5–7 minutes, or until the chicken is cooked through. If using tofu, ensure it's heated thoroughly.
Step 5
Lower the heat and stir in the coconut milk. Add the sliced mushrooms and let the soup simmer for another 5 minutes.
Step 6
Season the soup with fish sauce (or soy sauce), lime juice, brown sugar, and salt. Taste and adjust the seasoning as needed.
Step 7
Remove the lemongrass stalks and kaffir lime leaves before serving.
Step 8
Ladle the soup into bowls and garnish with fresh cilantro. Serve warm with lime wedges on the side, if desired.
Nutrition Facts
| Serving size | (1580.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1102.0 |
| Total Fat 45.5g | 0% |
| Saturated Fat 21.4g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 170mg | 0% |
| Sodium 5407.9mg | 0% |
| Total Carbohydrate 102.1g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 26.1g | |
| Protein 87.2g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 266.4mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 3616.0mg | 0% |
Source of Calories