I’ve been making a version of this Coconut Milk Thai Soup for a long, long time. Every time I have a coconut milk urge (which is often!), I turn to my fridge and look at what I could toss in a Thai soup. This time, my friend Darlene had brought me Thai basil from her garden. It was a golden opportunity!
I had bok choy, zucchini, mushrooms, and red bell pepper in the fridge. Other times it could have been sweet potato, tofu, and kale. You can pretty much empty your fridge into this soup. It is versatile, easy to make, bright, and nourishing. It stays nice for leftovers the next day as well. The kids love it, too!
If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.
For another great soup inspired from Asia, check out this Epic Coconut Curry Soup.
PrintCoconut Milk Thai Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 teaspoon coconut oil
- 2 cloves garlic, minced
- 1 chile pepper, minced
- 1 lemongrass stalk, tender part only, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon red curry paste (optional, your soup would be just fine without it)
- 1 cup stemmed shiitake mushrooms, sliced
- 1 quart vegetable broth
- 1 Indonesian lime leaf, minced (optional)
- 1 can (14-oz) coconut milk
- Vegetables: zucchini, bok choy, carrots, bell pepper, cooked squash or sweet potato, basically whatever you have leftover or vegetables you think would go well
- Juice of one lime
- Garnishes: cilantro, lime wedges, minced Thai pepper, Thai basil
Instructions
In a large soup pot, heat the coconut oil over medium heat. Add the garlic, chile pepper, lemongrass, and fresh ginger. Sauté until fragrant, about 2 minutes. Add the red curry paste and cook for one minute more. Add the mushrooms and the vegetables you are planning to use, depending on their hardiness, so that they soften a bit before you finish cooking them in the broth.
Add the broth and Indonesian lime leaves. Bring to a boil, lower the heat and simmer until the vegetables are done, about 5-10 minutes, depending on the vegetables. If you add spinach, add it after this simmering time, as spinach doesn’t need to cook, just wilt. Then add the coconut milk, taste and adjust seasoning, and bring back to a gentle simmer. Before serving, turn the heat off and add the lime juice. Serve topped with Thai basil, fresh cilantro, fresh lime wedges. Bon appétit!
Keywords: coconut, Thai, soup
Soupe thaï au lait de coco
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 portions 1x
Ingredients
- 1 c. à thé d’huile de coconut
- 2 gousses d’ail.émincées
- 1 piment jalapeño, émincé
- 1 bâton de citronnelle, émincé
- 1 c. à soupe de gingembre frais, émincé
- 1 c. à soupe de pâte de cari rouge
- 1 tasse de champignons shiitake, tranché
- 4 tasses de bouillon de légumes
- 1 feuille de lime indonésienne, émincée (en option)
- 1 boîte (14-oz) de lait de coconut
- Légumes: zucchini, bok choy, carottes, poivron, patates douces ou courge, ou tout autre légume qui vous plaît
- Jus de lime
- Garnitures: coriandre fraîche, quartiers de lime, piment thaï, basilic thaï (en option)
Instructions
Dans un grand chaudron à soupe, chauffer l’huile de coconut à feu moyen. Ajouter l’ail, le piment jalapeño, la citronnelle et le gingembre. Faire revenir pendant 2 minutes. Ajouter la pâte de cari rouge et cuire pendant une minute de plus. Ajouter les champignons et le reste des légumes, selon leur temps de cuisson. Bien remuer.
Ajouter le bouillon et la feuille de lime indonésienne. Porter à ébullition, réduire le feu et laisser mijoter jusqu’à ce que les légumes soient cuits, environ 5 à 10 minutes, selon les légumes. Si vous ajoutez des épinards, ajoutez-les à la toute fin. Ajouter ensuite le lait de coconut, goûter, ajuster les assaisonnements au besoin et laisser mijoter 2 minutes de plus. Retirer du feu, ajouter le jus de lime et servir avec les garnitures de votre choix. Bon appétit!
Keywords: soupe, coconut, thaï
