Transport your taste buds to the bustling streets of Thailand with our Thai Coconut Soup recipe. This fragrant and creamy soup is a symphony of flavors, featuring velvety coconut milk, aromatic lemongrass, zesty lime, and a hint of chili heat. Whether you’re seeking comfort on a chilly evening or craving a taste of exotic cuisine, this soup is sure to satisfy your cravings and leave you longing for more. Simple to prepare yet bursting with complexity, it’s the perfect dish to impress guests or enjoy as a cozy meal at home.
Ingredients
1/2 Tablespoon coconut oil
2 Tablespoons fresh ginger grated
2 1/2 Tablespoons lemongrass (I used squeezable)
2.5 teaspoons Thai red curry paste
6 cups vegetable stock (omnivores feel free to sub chicken stock)
3 tablespoons low sodium Tamari or soy sauce
1 tablespoon 100% maple syrup (or sweetener or choice)
28 ounces unsweetened coconut milk (two 14-ounce cans)
16 ounces extra firm tofu (1 block, pressed, drained and diced)
8 ounces fresh mushrooms (sliced, I used white mushrooms)
3 tablespoons lime juice
1/4 cup cilantro leaves chopped or torn
2 green onions sliced thin
Instructions
Heat the oil in a large stockpot or Dutch oven over medium heat.
Add the lemon grass, ginger, and garlic and cook about a minute, stirring constantly, being careful not to burn.
Add the curry paste and keep stirring for 30 seconds.
Add the vegetable stock, tamari/ soy sauce, and maple syrup and bring to a boil over medium-high heat.
Reduce the heat to low, partially cover, and simmer to blend flavors, about 15 minutes.
Stir in the coconut milk, tofu, and mushrooms. Bring back to a boil and cook 1 minute.
Turn off heat, stir in lime juice and taste for seasoning and add salt if desired. (Note: mine was plenty salty enough)
Serve immediately, garnishing each bowl with cilantro and scallions.