Low Sodium Spicy Thai-Inspired Coconut Soup

Dive into a bowl of comforting, Low Sodium Spicy Thai-Inspired Coconut Soup that's brimming with bold flavors yet mindful of your health. This vibrant, plant-based recipe combines creamy coconut milk, earthy mushrooms, and crisp vegetables like carrots and red bell peppers, infused with the aromatic medley of lemongrass, ginger, and red curry paste. Cubed tofu adds a dose of protein while fresh lime juice and a low-sodium soy sauce provide a tangy, umami kick. Finished with fragrant cilantro, Thai basil, and a dash of chili flakes, this soup delivers the perfect balance of spice and freshness without overwhelming your dietary goals. Ready in just 40 minutes and perfect for a cozy dinner, this guilt-free, Thai-inspired creation is as nourishing as it is delicious.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Coconut Milk (unsweetened, full-fat)
• 2 cups Low-sodium Vegetable Broth
• 2 pieces Lemongrass (stalks, trimmed and bruised)
• 2 tablespoons Ginger (fresh, peeled and sliced)
• 2 cloves Garlic (minced)
• 2 tablespoons Red Curry Paste (low-sodium if possible)
• 1.5 cups Mushrooms (e.g., shiitake, sliced)
• 1 cup Carrots (sliced thin)
• 1 medium Red Bell Pepper (sliced into thin strips)
• 1 cup Firm Tofu (cubed)
• 2 tablespoons Unsalted Lime Juice
• 1 tablespoon Low-sodium Soy Sauce or Tamari
• 2 tablespoons Fresh Cilantro (chopped, for garnish)
• 1 tablespoon Fresh Thai Basil Leaves (optional, for garnish)
• 2 tablespoons Green Onion (sliced thin, optional)
• 0.5 teaspoon Chili Flakes (optional, for extra heat)

Directions

Step 1

In a medium-sized pot, heat 2 cups of low-sodium vegetable broth over medium heat.

Step 2

Add the bruised lemongrass stalks, sliced ginger, and minced garlic to the pot. Let them simmer for 5-7 minutes to infuse the broth with flavor.

Step 3

Stir in the red curry paste and cook for another 1-2 minutes, allowing the spices to bloom and become aromatic.

Step 4

Pour in the coconut milk and bring the mixture to a gentle simmer, stirring occasionally.

Step 5

Add the mushrooms, sliced carrots, and red bell pepper strips to the pot. Cook for 10 minutes or until the vegetables are tender but still slightly crisp.

Step 6

Gently fold in the cubed tofu, being careful not to break it. Let the tofu heat through for 2-3 minutes.

Step 7

Stir in the lime juice and low-sodium soy sauce or tamari. Adjust seasoning to taste if needed, keeping sodium restrictions in mind.

Step 8

Remove the pot from heat and discard the lemongrass stalks before serving.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro, Thai basil leaves, green onion slices, and a sprinkle of chili flakes for added heat if desired.

Step 10

Serve hot and enjoy your flavorful, low-sodium Thai-inspired coconut soup!

Nutrition Facts

Serving size	(1851.4g)

Amount per serving	% Daily Value*
Calories	1770.4

Total Fat 137.3g	0%
Saturated Fat 104.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1176.0mg	0%
Total Carbohydrate 103.3g	0%
Dietary Fiber 31.3g	0%
Total Sugars 44.0g
Protein 58.4g	0%

Vitamin D 184.8IU	0%
Calcium 1851.1mg	0%
Iron 25.6mg	0%
Potassium 4128.6mg	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: 65.6%

Protein: 12.4%

Carbs: 21.9%