Low Sodium Thai Coconut Soup

Transport your taste buds to Southeast Asia with this Low Sodium Thai Coconut Soup, a lighter take on the classic comfort food that doesn’t skimp on flavor. Creamy coconut milk forms the base of this aromatic, low-sodium broth, infused with fresh lemongrass, ginger, garlic, and red curry paste for a warm, fragrant depth. Packed with colorful vegetables like shiitake mushrooms, carrots, baby spinach, and red bell peppers, this soup is as nourishing as it is vibrant. A hint of coconut sugar and a squeeze of fresh lime juice balance savory and tangy flavors, while an optional garnish of cilantro adds a burst of freshness. Quick and easy to prepare in just 30 minutes, this low-sodium Thai-inspired recipe is perfect for a wholesome lunch or an inviting dinner. Gluten-free and easy to make vegetarian with soy sauce, it’s a versatile dish that accommodates various dietary needs. Serve with lime wedges for an extra zesty kick!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Coconut milk (unsweetened, full-fat or light)
• 2 cups Low-sodium vegetable broth
• 1 Lemongrass stalk
• 1 inch Fresh ginger (peeled and thinly sliced)
• 3 cloves Garlic (minced)
• 1 cup Shiitake mushrooms (sliced)
• 1 medium Carrot (peeled and julienned)
• 1 medium Red bell pepper (julienned)
• 2 cups Baby spinach or bok choy
• 1 tablespoon Fish sauce (low-sodium, or soy sauce for vegetarian option)
• 2 tablespoons Fresh lime juice
• 1 teaspoon Coconut sugar or maple syrup
• 1 tablespoon Red curry paste (low-sodium)
• 2 tablespoons Fresh cilantro leaves (optional, for garnish)
• 4 Fresh lime wedges (for serving)

Directions

Step 1

Start by preparing the lemongrass: cut off the root end and remove the tough outer layers. Use the back of your knife to lightly smash the stalk to release its aroma, then slice it into 2-inch pieces.

Step 2

In a large pot over medium heat, add the coconut milk and low-sodium vegetable broth. Stir to combine.

Step 3

Add the prepared lemongrass, sliced ginger, and minced garlic to the pot. Bring the mixture to a gentle simmer and let the aromatics infuse for about 5 minutes.

Step 4

Stir in the red curry paste and mix well until it’s fully incorporated.

Step 5

Add the sliced shiitake mushrooms, julienned carrot, and red bell pepper. Simmer for another 7-10 minutes, or until the vegetables are tender but still vibrant.

Step 6

Stir in the baby spinach (or bok choy), allowing it to wilt slightly in the hot soup. This should take about 2 minutes.

Step 7

Season the soup with the low-sodium fish sauce (or soy sauce), fresh lime juice, and coconut sugar or maple syrup. Adjust the seasonings to taste, keeping in mind the low-sodium restriction.

Step 8

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

Step 9

Ladle the soup into bowls and garnish with fresh cilantro leaves, if desired. Serve with fresh lime wedges on the side.

Nutrition Facts

Serving size	(2113.1g)

Amount per serving	% Daily Value*
Calories	2521.7

Total Fat 231.6g	0%
Saturated Fat 200.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1138.6mg	0%
Total Carbohydrate 129.1g	0%
Dietary Fiber 32.7g	0%
Total Sugars 50.0g
Protein 32.3g	0%

Vitamin D 308IU	0%
Calcium 400.2mg	0%
Iron 42.5mg	0%
Potassium 4841.8mg	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: 76.4%

Protein: 4.7%

Carbs: 18.9%