Thai Coconut Soup with Vegetables
This Thai Coconut Soup with Vegetables is a warm, nourishing dish bursting with flavor!
Servings: 4 servings
Ingredients
- 4 cups chicken bone broth or vegetable broth
- 4 stalks lemongrass chopped into 3-inch pieces
- 1 2-inch nub ginger peeled and grated
- 3 large carrots peeled and chopped
- 2 crowns broccoli chopped into florets
- 1 15-ounce can full-fat coconut milk
- 3 tablespoons fresh lime juice to taste
- 1/2 teaspoon sea salt to taste
Instructions
- In a large pot or Dutch oven, pour in the 4 cups of chicken bone broth or vegetable broth. Bring it to a gentle simmer over medium heat.
- Add the chopped lemongrass and grated ginger to the simmering broth. Let it simmer for about 10 minutes to allow the flavors to meld beautifully.
- Stir in the chopped carrots and broccoli florets. If you’re using red chili for an extra kick, add it at this stage as well. Cook for an additional 5-7 minutes until the vegetables are tender but still vibrant.
- Pour in the entire can of full-fat coconut milk, stirring well to combine. Let the soup simmer for another 5 minutes, allowing the coconut milk to blend seamlessly with the broth.
- Remove the pot from the heat and add the fresh lime juice and sea salt. Taste and adjust seasoning as needed. The soup should have a pleasing balance of creamy, tangy, and savory flavors.
- Ladle the soup into bowls, garnishing with additional lime wedges or fresh herbs if desired. Enjoy your warm, comforting bowl of Thai Coconut Soup with Vegetables!
Equipment
- Large Pot or Dutch Oven
- Cutting board and knife
- Grater
- Measuring cups and spoons
- Wooden Spoon
- Blender (optional)
Notes
- Customize with seasonal veggies like bell peppers or zucchini for added flavor.
- Use light coconut milk for a lower-calorie option.
- Store in an airtight container for up to 4 days in the refrigerator.