Thai Coconut Soup
A creamy soup built on coconut milk and aromatic broth, enriched with curry paste and finished with lime juice. Vegetables and protein simmer until tender in the fragrant, warming broth.
Ingredients
Method
Slice the shallot thinly, mince the garlic, and mince the ginger root. Set aside.
Cube or slice your chosen protein and dice the primary vegetable. Halve the secondary vegetables. Chop the cilantro and mint.
Heat coconut oil in a large pot over medium-high heat. Add shallot, garlic, and ginger; sauté for 1–2 minutes until fragrant.
Stir in red curry paste and cook for another minute, stirring constantly.
Pour in vegetable broth and canned coconut milk; bring to a gentle simmer, stirring to blend the curry paste.
Add the protein and primary vegetable; simmer for 10–12 minutes until the protein is cooked through and the vegetable is nearly tender.
Add the secondary vegetables and simmer for an additional 3–5 minutes until all vegetables are tender.
Remove from heat. Stir in fish sauce and lime juice. Taste and adjust seasoning as needed.
Ladle into bowls and garnish with fresh cilantro, mint, and a lime wedge on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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