Easy Thai Coconut Soup
This is a really nice Thai-inspired coconut soup recipe. And it is one of the easiest soup recipes too.
As you can guess, this delicious Thai coconut soup is full of spices and flavors that always remind me of Asia and my last dream holidays in Thailand. Besides, this version is vegan as I don’t use any fish sauce and the result is amazingly good.
Easy recipe
This easy Thai coconut soup is a nice way to warm you up on winter days.
If you have all the ingredients by hand, it is a very easy and quick recipe to prepare. In a saucepan, I first cook garlic, ginger, and lemongrass. Then I add coconut milk, water, chili, Kaffir leaves, and galanga root and I let it simmer. And I add lime juice, tomatoes, eggplants, mushrooms, and let it cook a bit longer.
Before serving, I remove the galanga pieces and lemongrass. It’s a healthy soup totally satisfying.
I love to eat it at lunchtime for a healthy break. It brings a bit of joy to your day.
Can I add noodles to the soup?
You feel that you need more than soup. Simply, cook on the side some soba or rice noodles and add them to the soup right before serving (don’t wait as the noodles are going to soak up all the liquid).
Top Tip
Yummy lemongrass !
It’s such a nice herb and I have always some stalks at home in my fridge.
Lemongrass should help the nervous system, and the skin and support the immune system.
At last but not least, I love to add a lemongrass stalk to my detox water, in my tea, or even into my rice salad.
Healthy Thai coconut soup and….
Spicy, easy, fresh and easy !
If you make it
If you make this easy Thai coconut soup, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
EASY THAI COCONUT SOUP
Ingredients
- 1 tbsp coconut oil
- 1 garlic clove, chopped
- 1 lemongrass stalk, cut into 3 pieces
- 2-3 cm ginger root, grated
- 1 can coconut milk (full fat)
- ½ cup water
- 1 red chilli, chopped
- 3-4 whole Kaffir lime leaves
- 1 small galanga root
- 1 lime, freshly squeezed
- 1 tbsp tamari
- 6 baby tomatoes, cut into halves
- 5 small Thai eggplants or ½ large eggplant, cut into pieces
- 5 mushrooms, shiitake or any other
- Few coriander leaves
Instructions
- Heat the coconut oil in a saucepan and stir in garlic, ginger and lemongrass.
- Add coconut milk, 1/2 cup water, red chili, Kaffir lime leaves and the whole galanga root. Let it simmer for 3 minutes.
- Add lime juice, tamari, baby tomatoes, and eggplants. Cook for another 5 minutes before you add mushrooms.
- Reduce the heat and let it simmer for another 3-5 minutes.
- Take off lemongrass stalks and galanga root. Serve it into 2 bowls and sprinkle over the coriander leaves.
