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Thai Coconut Soup
Servings 6 servings
Thai Coconut Soup is adapted after a favorite recipe from Surin Thai restaurants. With a coconut milk base and fresh ingredients, it's a flavor explosion!
Ingredients
- 2 teaspoons red pepper oil/ chili oil *See Note
- 3 tablespoons lemongrass paste *See Note
- 1 1/2 teaspoons fresh ginger minced or can use the same amount of ginger paste
- 1 garlic clove minced
- 3 tablespoons Thai red curry paste
- 6 cups chicken stock divided
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 13 ounces unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 4 ounces mushrooms
- 2 green onions
- 14 ounces firm tofu, drained and cut into small cubes optional ( I did not include)
Instructions
- Heat the 2 teaspoons chili oil in a stockpot on medium-low heat. Add 3 tablespoons lemongrass paste, 1 1/2 teaspoons ginger and minced garlic clove. Cook while stirring constantly for 30-60 seconds until it becomes aromatic. Add 3 tablespoons red curry paste, and cook for an additional 30 seconds.
- Add 3 cups of chicken stock. Stir until the red curry paste dissolves. Increase the heat to medium and add the remaining stock, 3 tablespoons fish sauce, and 1 tablespoon sugar. Bring to a boil and once it starts boiling, reduce heat to low. Simmer for 20 minutes.
- Add 4 ounces mushrooms, and tofu cubes (if using). Cook for 5 minutes.
- Stir in coconut milk and lime juice. Cook for and additional 5 min. If you used the lemongrass stalks, remove them with a slotted spoon before serving.
Notes
- Use half the amount of the chili oil if you want a less spicy soup. You can also substitute olive oil.
- If you choose not to use the lemongrass paste, you can use 6 lemongrass stalks. Remove the lower bulb & outer sheath and then cut into 3 inch pieces, and add to pan where it calls for the lemongrass paste. Remove them before serving.
- If you choose not to use either the lemongrass or the paste, you can use the zest of 1 lemon. However, I do highly recommend the lemongrass for a more authentic flavor.
- The Thai red curry paste and red pepper oil / red chili oil can be found in the Asian section of your local grocery store or you can use the Amazon links in the ingredient list.
- This is delicious served over rice!
- Instead of tofu, you can add some shredded chicken to it. I recommend using some rotisserie chicken for added flavor!
- Store and freeze individual portions in these easy to use Souper Cubes!
Nutrition
Calories: 269kcal | Carbohydrates: 17g | Protein: 9g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 1061mg | Potassium: 539mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1232IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg
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