Low Fat Thai Coconut Soup

Discover a lightened-up take on a classic with this Low Fat Thai Coconut Soup, a vibrant and aromatic dish that's big on flavor but easy on calories. Made with creamy low-fat coconut milk and infused with the refreshing essence of lemongrass, ginger, and Thai red curry paste, this soup delivers the signature richness of traditional Thai cuisine without the guilt. Loaded with nutrient-packed vegetables like mushrooms, carrots, and zucchini, plus protein-rich tofu, it’s a wholesome and satisfying meal. Finished with a splash of fresh lime juice, soy sauce, and a sprinkle of cilantro for a vibrant burst of flavor, this soup is perfect for busy weeknights, taking just 15 minutes to prep and 25 minutes to cook. Whether you’re looking for a low-fat, vegetarian-friendly option or a flavorful way to warm up, this Thai coconut soup is sure to impress. Serve it with a side of jasmine rice or enjoy it solo for a comforting, soul-soothing bowl of goodness.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 cups Low-fat coconut milk
• 2 cups Low-sodium vegetable broth
• 2 Lemongrass stalks
• 1 inch Fresh ginger
• 3 Garlic cloves
• 1 tablespoon Thai red curry paste
• 1.5 cups Mushrooms (button or shiitake), sliced
• 1 Carrot, julienned
• 1 Zucchini, sliced
• 1 cup Firm tofu, cubed
• 2 tablespoons Fresh lime juice
• 1 tablespoon Low-sodium soy sauce
• 2 tablespoons Fresh cilantro, chopped
• 2 Green onion, sliced
• 1 Red chili (optional, for added heat), sliced
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Prepare the aromatics: Smash the lemongrass stalks with the back of a knife to release the oils, then cut them into 2-3 inch pieces. Peel and slice the ginger into thin disks. Mince the garlic cloves.

Step 2

In a large pot, combine the low-fat coconut milk and vegetable broth and bring to a gentle simmer over medium heat.

Step 3

Add the lemongrass, ginger, and minced garlic to the pot. Let these aromatics simmer for 5-7 minutes to infuse the broth with flavor.

Step 4

Stir in the Thai red curry paste, ensuring it dissolves fully into the liquid.

Step 5

Add the mushrooms, carrots, and zucchini to the pot. Cook for 10 minutes, or until the vegetables are tender but not mushy.

Step 6

Carefully add the cubed tofu to the soup. Let it simmer gently for another 5 minutes to warm through.

Step 7

Stir in the lime juice, soy sauce, salt, and black pepper. Taste and adjust seasonings as needed, adding more lime juice or soy sauce for additional acidity or saltiness.

Step 8

Remove the lemongrass stalks from the soup before serving.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro, green onion, and optional red chili slices for heat.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(2086.3g)

Amount per serving	% Daily Value*
Calories	837.6

Total Fat 34.8g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1935.4mg	0%
Total Carbohydrate 92.0g	0%
Dietary Fiber 14.8g	0%
Total Sugars 17.6g
Protein 53.0g	0%

Vitamin D 8.4IU	0%
Calcium 1967.5mg	0%
Iron 23.6mg	0%
Potassium 3702.1mg	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: 35.1%

Protein: 23.7%

Carbs: 41.2%