Thai Coconut Soup
Creamy, tangy Thai coconut soup with lemongrass and vegetables
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Dishes
Cuisine: Thai
Servings: 3 to 4 servings
Calories: 399kcal
Author: Julia
- 4 cups chicken bone broth or vegetable broth
- 4 stalks lemongrass chopped into 3-inch pieces
- 1 2- inch nub ginger peeled and grated
- 3 large carrots peeled and chopped
- 2 crowns broccoli chopped into florets
- 1 red chili seeds removed, optional
- 1 15-ounce can full-fat coconut milk
- 3 Tbsp fresh lime juice to taste
- 1/2 tsp sea salt to taste
Carefully run a sharp knife down the length of each stalk of lemongrass and peel back the rough top layer and discard. Chop the stalks into 3-inch chunks.
Add the chicken broth, lemongrass, and grated ginger to a stock pot and bring to a full boil. Cook at a boil for 2 minutes.
Add the remaining ingredients to the pot, and return soup to a boil. Reduce the heat and cook covered for 10 minutes at a rolling but controlled boil, or until the vegetables reach desired done-ness.
Taste the soup for flavor and add more sea salt, lime juice, and/or sriracha to taste. Before serving the soup, remove and discard the lemongrass stalks!
Serving: 1of 3 | Calories: 399kcal | Carbohydrates: 20g | Protein: 14g | Fat: 26g | Fiber: 9g | Sugar: 10g