Thai_coconut soup

Thai Coconut Soup Recipe

ByJulia Child

Looking for a comforting and exotic soup to warm you up? This Thai coconut soup is the perfect solution. With creamy coconut milk, fresh herbs, and a blend of spices, this dish will transport your taste buds to Thailand in just one bite. Whether you’re a fan of traditional Thai flavors or looking for something new, this soup is sure to impress.

Let’s dive into this easy-to-make Thai coconut soup recipe. With simple ingredients and quick prep time, you can enjoy this rich, aromatic soup in no time.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste (or adjust to your spice preference)
  • 2 cans (14 oz) coconut milk
  • 3 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 1/2 cups mushrooms, sliced
  • 1 cup shredded carrots
  • 1 cup baby spinach (optional)
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 2 tablespoons lime juice (freshly squeezed)
  • Fresh cilantro, chopped (for garnish)
  • Red chili pepper slices (optional, for extra spice)
  • Salt and pepper to taste

Instructions:

1. Sauté the Aromatics:

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
  • Add the red curry paste and sauté for another minute to release its rich flavor.

2. Add the Broth and Coconut Milk:

  • Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer over medium heat.

3. Add the Vegetables:

  • Once the soup is simmering, add the sliced mushrooms, shredded carrots, and soy sauce. Let the soup cook for about 10 minutes until the vegetables are tender.

4. Finish the Soup:

  • Stir in the lime juice and spinach (if using), letting the spinach wilt down. Taste the soup and adjust the seasoning with salt and pepper as needed.
  • For extra heat, add red chili pepper slices to the soup or as a garnish.

5. Serve and Garnish:

  • Ladle the soup into bowls and garnish with fresh cilantro and extra chili slices if desired. Serve hot and enjoy!

Recipe Notes:

  • Adjust Spice Levels: If you like your soup spicier, feel free to add more red curry paste or chili flakes.
  • Make it Vegetarian: You can easily make this soup vegetarian by swapping out the chicken broth for vegetable broth.
  • Protein Options: Add shrimp, chicken, or tofu for extra protein. Just sauté the protein with the aromatics at the beginning and cook through before adding the coconut milk.
  • Coconut Milk: Use full-fat coconut milk for a richer and creamier texture. If you prefer a lighter version, you can opt for light coconut milk.

Time and Serving:

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4-6 servings

This recipe serves 4-6 people, depending on portion size. It’s perfect for a cozy dinner or a light lunch with friends.

Storage:

  • Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat, adding a little extra broth if needed.
  • Freezing: This soup freezes well for up to 1 month. Let it cool completely, then transfer it to a freezer-safe container. To reheat, thaw in the fridge overnight and warm on the stove.

Nutrition Breakdown (Per Serving):

  • Calories: 250
  • Fat: 20g
  • Carbohydrates: 15g
  • Protein: 4g
  • Sugar: 6g
  • Sodium: 600mg

(Note: The nutrition breakdown is an estimate and can vary based on specific ingredients used.)

Extra Tips to Make the Recipe Perfect:

  • Herb Variations: If you prefer more flavor, feel free to add lemongrass or Thai basil for an authentic taste.
  • Make it Creamier: Add more coconut milk if you prefer a creamier texture or use a little coconut cream to thicken the soup.
  • Add Rice: To make the soup heartier, serve it over a bed of cooked jasmine rice for a more filling meal.

How to Serve:

This Thai coconut soup is perfect on its own or as a starter to a larger meal. For a complete Thai-inspired dinner, serve with Thai spring rolls or a cucumber salad on the side.

Kitchen Tools Needed:

  • Large soup pot
  • Sharp knife for chopping vegetables
  • Grater for fresh ginger
  • Measuring cups and spoons

FAQs About Thai Coconut Soup

While coconut milk is traditional for this recipe, you can substitute almond milk or soy milk for a lighter, dairy-free alternative. However, it won’t have the same richness or coconut flavor.

Yes, if you like spice, add more red curry paste or use fresh chilies to increase the heat level to your liking.

Absolutely! You can freeze this soup for up to 1 month. Just make sure to let it cool before transferring it to an airtight container.

Feel free to get creative with your veggies! Bok choy, baby corn, bell peppers, or snow peas all work well in this soup.

Yes! This soup pairs wonderfully with shrimp, chicken, or tofu. Simply cook the protein in the pot with the aromatics before adding the broth and coconut milk.

Conclusion:

This Thai coconut soup recipe brings together the perfect blend of creamy coconut milk, fresh vegetables, and aromatic herbs for a satisfying dish. It’s easy to make, healthy, and full of vibrant Thai flavors. Whether you’re enjoying it on a cool evening or serving it at a gathering, this soup is sure to please everyone at the table!

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