Thai Coconut Soup Recipe
Creamy coconut soup with vegetables and herbs.
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Ingredients
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Base Ingredients
Vegetables and Herbs
Seasonings
Method
Preparation
- 1
Prepare the Aromatics
Begin by smashing the lemongrass stalks with the back of a knife to release their fragrance. Slice the galangal or ginger into thin pieces.
- 2
Chop the Vegetables
Slice the mushrooms, red bell pepper, and carrots into thin strips. Chop the green onions, cilantro, and Thai basil.
Cooking
- 3
Combine Base Ingredients
In a large pot, combine the coconut milk and chicken or vegetable broth. Add the smashed lemongrass and sliced galangal or ginger. Bring to a gentle simmer over medium heat.
- 4
Add Vegetables
Once the broth is simmering, add the sliced mushrooms, red bell pepper, carrots, and half of the green onions. Cook for about 10 minutes, or until the vegetables are tender.
- 5
Season the Soup
Stir in the fish sauce, lime juice, red chili flakes, and season with salt to taste. Allow the soup to simmer for an additional 5 minutes to blend the flavors.
Serving
- 6
Garnish and Serve
Remove the soup from heat and discard the lemongrass and galangal slices. Serve the soup in bowls, garnished with the remaining green onions, chopped cilantro, and Thai basil leaves.
