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Thai Coconut Soup

12 INGREDIENTS • 8 STEPS • 35MINS

Thai Coconut Soup

Recipe
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
as needed
Fresh Ground Chili Paste
Brown Sugar
2 tsp
Brown Sugar
Coconut Milk
2 cans
(15 fl oz)
Coconut Milk
Soy Sauce
2 tsp
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 (as needed), and Brown Sugar (2 tsp) 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 (2 tsp) 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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