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Thai Coconut Soup
Recipe

12 INGREDIENTS • 8 STEPS • 35MINS

Thai Coconut Soup

4.3
3 ratings
A creamy, coconut based soup full of fresh veggies with a strong Thai influence thanks to cilantro, ginger, curry and lemongrass. A soup that's perfect for those January blues.
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
A creamy, coconut based soup full of fresh veggies with a strong Thai influence thanks to cilantro, ginger, curry and lemongrass. A soup that's perfect for those January blues.
35MINS
Total Time
$5.45
Cost Per Serving
Ingredients
Servings
4
US / Metric
Silken Tofu
2 pckg
(14 oz)
Silken Tofu
pressed and diced
Lemongrass
4 stalks
Lemongrass
chopped into 1/2 inch pieces
Fresh Ginger
1 cup
Fresh Ginger
peeled and chunked
Shallot
8
Shallots
peeled and sliced thin
Baby Bella Mushroom
3 cups
Baby Bella Mushrooms
or Mushroom of Choice
Vegetable Broth
2 cups
Vegetable Broth
Fresh Ground Chili Paste
1/2 tsp
Fresh Ground Chili Paste
Brown Sugar
1/2 Tbsp
Brown Sugar
Coconut Milk
2 cans
(15 fl oz)
Coconut Milk
Soy Sauce
1/2 Tbsp
Soy Sauce
Lime
1/2
Lime, juiced
Fresh Cilantro
1/2 cup
Fresh Cilantro, chopped
Nutrition Per Serving
VIEW ALL
Calories
710
Fat
52.7 g
Protein
17.9 g
Carbs
46.7 g
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Thai Coconut Soup
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
Cooking InstructionsHide images
step 1
To start, press the Silken Tofu (2 pckg). To do this easily, just wrap each block in two layers of paper towels. Then place within a doubled-over dish towel and place a cutting board or something similar on top.
step 2
Then place something heavy on top of that. I used a box of watercolor painting supplies. Allow the tofu to press until ready to use.
step 3
In a large pot, bring Vegetable Broth (2 cups) to a boil.
step 4
Add the Lemongrass (4 stalks), Fresh Ginger (1 cup), Shallots (8), Fresh Ground Chili Paste (1/2 tsp), and Brown Sugar (1/2 Tbsp) to the broth and allow to simmer for about 5 minutes.
step 5
Meanwhile, dice the tofu into bite-sized​ pieces.
step 6
Add in Baby Bella Mushrooms (3 cups), tofu, Soy Sauce (1/2 Tbsp) and Coconut Milk (2 cans) to the broth and allow to simmer for about 10 minutes over medium-low heat or until the mushrooms become tender.
step 7
Once done cooking, remove from heat and stir in the Lime (1/2).
step 8
Serve hot and topped with Fresh Cilantro (1/2 cup). Careful not to eat the lemongrass and ginger chunks at the bottom of the bowl! Enjoy!
step 8 Serve hot and topped with Fresh Cilantro (1/2 cup). Careful not to eat the lemongrass and ginger chunks at the bottom of the bowl! Enjoy!
Tags
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Appetizers
Dairy-Free
American
Shellfish-Free
Vegan
Vegetarian
Side Dish
Soup
Thai
Winter
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