A creamy and aromatic Thai soup made with coconut milk, lemongrass, and a blend of fresh herbs and spices. This comforting soup is perfect for a festive starter or a light, satisfying meal.
Ingredients
For the Soup Base:
- 1 can (400 ml) coconut milk
- 3 cups chicken broth or vegetable broth
- 3 stalks lemongrass, bruised and cut into 3-inch pieces
- 3 slices fresh galangal or ginger
- 3 kaffir lime leaves, torn into pieces
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp lime juice
- 1 tsp sugar
For the Add-ins:
- 1 cup sliced mushrooms (e.g., shiitake or button)
- 1 cup cooked chicken, shrimp, or tofu (optional)
- 1 red chili, sliced (adjust for spice level)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serves:
4 people
Instructions
- Prepare the Soup Base:
- In a large pot, combine coconut milk and broth. Add lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer and let the flavors infuse for about 5 minutes.
- Add the Vegetables and Protein:
- Stir in mushrooms, cherry tomatoes, and chili slices. Simmer for another 5 minutes until the mushrooms are tender.
- Season the Soup:
- Add fish sauce, lime juice, and sugar. Stir well and taste; adjust the seasoning as needed.
- Add Protein (Optional):
- If using cooked chicken, shrimp, or tofu, add it to the soup and heat through for 2-3 minutes.
- Serve:
- Remove the lemongrass and galangal pieces. Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot.
Nutritional Information (Per Serving):
- Calories: 220 kcal
- Protein: 10g
- Carbohydrates: 8g
- Fat: 18g
- Sodium: 500mg
Notes
- Substitute galangal with ginger if unavailable.
- Add sliced zucchini or carrots for more vegetables.
- Serve with steamed jasmine rice or rice noodles for a heartier meal.
Let me know if you’d like more recipes or variations! 😊