Dive into a bowl of comfort with this delightful Thai Coconut Vegetable Soup that promises to transport your taste buds straight to the bustling streets of Thailand! With its creamy coconut base, vibrant vegetables, and a hint of spice, this soup is not just a meal—it's an experience. Perfect for a cozy dinner or a quick lunch, this recipe is a breeze to whip up in just 30 minutes. Ready to impress your family and friends? Let’s unlock the secrets to this aromatic dish that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 can coconut milk
- 2 cups vegetable broth
- 1 cup mixed vegetables (carrots, bell peppers, broccoli)
- 2 stalks lemongrass, chopped
- 1 tablespoon ginger, minced
- 2-3 Thai chili peppers, sliced
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the lemongrass into small pieces, mince the ginger, and slice the Thai chili peppers. If you haven't done so already, wash and chop the mixed vegetables into bite-sized pieces.
- In a large pot, pour in the vegetable broth and bring it to a gentle simmer over medium heat. This will serve as the base for your soup.
- Once the broth is simmering, add the chopped lemongrass and minced ginger to the pot. Allow them to infuse their flavors into the broth for about 5 minutes.
- Next, add the mixed vegetables to the pot. Stir well to combine and cook for an additional 5-7 minutes, or until the vegetables are tender but still crisp.
- After the vegetables are cooked, pour in the can of coconut milk and stir to combine. The coconut milk will give the soup a rich, creamy texture and a delicious flavor.
- Add the sliced Thai chili peppers to the soup. Adjust the quantity based on your heat preference. Allow the soup to simmer for another 5 minutes to let the flavors meld together.
- Stir in the lime juice and season the soup with salt and pepper to taste. Mix well and allow the soup to heat through for another minute.
- Once the soup is heated and well-seasoned, remove it from the heat. Serve hot in bowls, garnished with additional lime wedges or fresh herbs if desired.
Tips
- Prep Ahead: To save time, chop all your vegetables and prepare your aromatics (lemongrass, ginger, and chili) before you start cooking. This will make the cooking process smoother and more enjoyable.
- Customize Your Veggies: Feel free to mix and match your favorite vegetables! Zucchini, snap peas, or mushrooms can add different textures and flavors to the soup.
- Adjust the Heat: Thai chili peppers can vary in heat. Start with a smaller amount and taste as you go to achieve your desired spice level.
- Fresh Herbs for Garnish: Consider garnishing your soup with fresh cilantro or Thai basil for an extra burst of flavor and color.
- Serve with a Twist: Pair your soup with a side of jasmine rice or crusty bread to make it a heartier meal.
- Storage Tips: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to preserve the creamy texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 4g
Fat: 20g
Saturated Fat: 16g
Cholesterol: 0mg
