Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetable Ingredients
Broth Ingredients
Garnish Ingredients
Method
Preparation of Vegetables
- 1
Chop and Prepare Vegetables
Wash and chop all vegetables into bite-sized pieces. Ensure that the carrots and zucchini are sliced thinly for even cooking.
Cooking the Broth
- 2
Combine Ingredients
In a large pot, combine the coconut milk and vegetable broth. Stir well to mix.
- 3
Add Aromatics
Add the lemongrass stalks, kaffir lime leaves, galangal, and chili paste to the pot. Bring the mixture to a gentle simmer over medium heat.
Cook the Vegetables
- 4
- 5
Simmer Until Tender
Allow the soup to simmer for about 10-15 minutes, or until the vegetables are tender but still crisp.
Finishing Touches
- 6
Season the Soup
Add the soy sauce and lime juice to the soup. Stir well and taste; adjust seasoning as needed.
- 7
Serve
Remove the pot from heat. Discard the lemongrass stalks and galangal slices. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.