For a flavor that tastes like warmth on a cold winter’s night, this Thai Coconut Soup fills all your needs for health and comfort!
I lived in Thailand for a while and when the cooler months roll in, it prompts me to make a Thai coconut soup every year. It’s nostalgic of the beautiful country I once resided. Now, I did have this soup in 30–40 degree weather instead of -10 weather! This soup is hearty and rich and will leave you wanting seconds. It’s inexpensive to make and super healthy. If you’ve ever had Thai food, you’ll know what this recipe tastes like. Bursting with flavors such as ginger, lemongrass and garlic. Adding the green chili paste will give this soup an extra kick that is spicy and fragrant.
This soup is a flu fighting soup. Whenever I’m coming down with the sniffles, I always turn to soups that are filled with ginger and spices. Ginger is such an amazing little bugger! Ginger is said to reduce blood sugar levels, help digestion, boost immunity and prevent cancer.
Did you know that full fat coconut milk is filled with nutrients such as calcium, iron and zinc? Now, people always assume coconut milk is fattening and thus it will make you gain weight. Coconut milk actually contains a fat our bodies need to increase our metabolism. Yep, you heard me! These fats are called middle-chain fatty acids. Now everything in moderation, don’t go consuming a gallon of it, but don’t be afraid to use full fat coconut milk in recipes as it is beneficial for your health.
I added silken tofu to the soup, which melts in your mouth while you’re eating it. It also adds an extra boost of protein to the dish. This recipe only takes around 30 minutes to make, and you can double it, so that it will last you a little longer. This soup freezes very well.
I found most of these ingredients at my local Asian supermarket such as the lime leaves, lemon grass, and green curry paste.
Thai Coconut Soup
- 4 cups vegetable broth
- 2 cups sliced mixed mushrooms (crimini, shitaki, and brown)
- 1 can full fat coconut milk
- 3 tablespoons minced ginger
- 2 tablespoons chopped garlic
- 2 tablespoons lime juice
- 4 lime leaves
- 1 stalk lemon grass, halved lengthwise
- 1 tablespoon green curry paste
- 1 tablespoon coconut sugar
- 1 tablespoon wheat free tamari
- 1/2 block silken tofu, cubed
- Toppings: 1/2 cup cilantro, bean sprouts, corn, shredded carrot
1) Add mushrooms to a pan over medium heat with 1 tablespoon of olive oil. Cook for 4–5 minutes. Add garlic, ginger, lime leaves and lemon grass. Add vegetable broth, lime juice, sugar, tamari and green curry paste.
2) Add vegetable broth and coconut milk. Let this come to a boil and then reduce to simmer for 10–15 minutes. Discard lime leaves and lemon grass.
3) Stir in the silken tofu gently
4) Top with cilantro, bean sprouts, green onion and corn
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