Skip to content Skip to sidebar Skip to footer
Home / coconut / milk / recipe / soup / thai / vegetarian

Thai Coconut Milk Soup Recipe Vegetarian

Post a Comment
Table of Contents [Show]

Thai Coconut Curry Soup Chef Michael Smith
Thai Coconut Curry Soup Chef Michael Smith from chefmichaelsmith.com

Description

This vegetarian version of the famous Thai Tom Kha Gai soup is a must-try for all soup lovers. The creamy coconut milk, the tangy lemongrass, and the spicy chili paste come together perfectly to create a flavorful and satisfying soup that will warm your soul.

Prep Time

The prep time for this soup is about 15 minutes.

Cook Time

The cook time for this soup is about 30 minutes.

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 stalk lemongrass, sliced
  • 1 red bell pepper, sliced
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 1 tbsp red curry paste
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • 1/2 cup mushrooms, sliced
  • 1/2 cup cilantro, chopped
  • Salt and pepper, to taste

Equipment

  • Soup pot
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Spoon

Method

  1. In a soup pot, heat the olive oil on medium heat. Add the garlic, ginger, lemongrass, and red bell pepper. Cook for about 5 minutes, until the vegetables are tender.
  2. Add the vegetable broth, coconut milk, red curry paste, soy sauce, brown sugar, and lime juice. Stir to combine.
  3. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
  4. Add the sliced mushrooms and cook for an additional 5 minutes, until the mushrooms are tender.
  5. Remove the soup from the heat and stir in the chopped cilantro. Season with salt and pepper, to taste.
  6. Serve the soup hot, garnished with additional cilantro and slices of lime, if desired.

Notes

  • This soup is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you want to make this soup vegan, use agave nectar instead of brown sugar.
  • If you don't have lemongrass, you can use a teaspoon of grated lemon zest instead.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 180
  • Total fat: 14g
  • Saturated fat: 11g
  • Cholesterol: 0mg
  • Sodium: 560mg
  • Total carbohydrates: 14g
  • Dietary fiber: 2g
  • Sugars: 6g
  • Protein: 3g

Recipes FAQ

What is Tom Kha Gai soup?

Tom Kha Gai soup is a popular Thai soup made with coconut milk, lemongrass, ginger, and chicken. Our recipe is a vegetarian version of this classic soup.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in an airtight container in the refrigerator for up to 3 days.

What can I serve with this soup?

This soup pairs well with rice, noodles, or a side salad.

Recipe Tips

  • Make sure to use full-fat coconut milk for a creamier soup.
  • You can adjust the spiciness of the soup by adding more or less red curry paste.
  • If you're not a fan of mushrooms, you can substitute them with sliced carrots or baby corn.
  • For a heartier soup, you can add tofu or cooked chickpeas.

Post a Comment for "Thai Coconut Milk Soup Recipe Vegetarian"