Indulge in the exotic flavors of Thailand with our Thai Coconut Soup recipe. Bursting with the creamy richness of coconut milk, fragrant lemongrass, spicy chili peppers, and tangy lime, this soup is a symphony of flavors that will tantalize your taste buds. Whether you’re craving a comforting bowl of soup on a chilly evening or looking to add a touch of Thai flair to your mealtime, this recipe is sure to delight with its vibrant and aromatic blend of ingredients
Ingredients:
2 tablespoons Coconut Oil
2 Green Onions, sliced (white and green parts separated)
2 large Carrots, diced
1 tablespoon Fresh Ginger, finely grated
2 cloves Garlic, minced
2 tablespoons Green Curry Paste
2 cups Vegetable Broth
1 (13.5 ounce) can Coconut Milk
2 cups Mushrooms, sliced
2 cups Broccoli, chopped
2 cups Cauliflower, chopped
1 cup Green Beans, chopped
2 cups Cabbage, chopped
1 teaspoon Sea Salt
Garnish: Cilantro or Thai Basil and Fresh Lime
Directions:
In a 4-quart soup pot, heat coconut oil on medium-high. Sauté green onions, carrots, and celery until tender.
Add garlic and ginger, and sauté for a few minutes.
Stir in curry paste to coat the vegetables and sauté for a few minutes.
Add coconut milk, vegetable broth, mushrooms, broccoli, cauliflower, green beans, cabbage, and salt. Stir to combine.
Bring to a boil, then reduce heat to low.
Simmer for 20 minutes, or until vegetables are cooked to your desired tenderness.
Serve warm, garnished with green onion tops and (optional) cilantro, Thai basil, and lime.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 125 kcal | Servings: 12 cups