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Thai Coconut Vegetable Soup

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This Thai Coconut Vegetable Soup is a delightful blend of fresh vegetables and creamy coconut milk, perfect for a cozy evening. With a hint of spice and a burst of flavor, it’s a comforting dish that warms the soul.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 onion (diced)
  • 1 carrot (sliced)
  • 1 red bell pepper (sliced)
  • 200 g mushrooms (sliced)
  • 2 tablespoons freshly grated ginger
  • 2 stalks lemongrass
  • 400 ml coconut milk
  • 500 ml vegetable broth
  • 1–2 teaspoons red curry paste
  • 2 teaspoons soy sauce
  • 1 teaspoon lime juice
  • Fresh coriander leaves for garnish

Instructions

  1. Prepare all ingredients: dice the onion, slice the carrot, red bell pepper, and mushrooms. Grate the ginger fresh. This should take about 10 minutes.
  2. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Wait until the oil is hot, which takes about 1-2 minutes.
  3. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
  4. Add the carrot and bell pepper slices to the pot and sauté for another 3-4 minutes until they start to soften.
  5. Add the mushrooms and sauté everything together for 2-3 minutes until the mushrooms start to release their liquid.
  6. Stir in the freshly grated ginger and sauté for about 1 minute until aromatic.
  7. Pour in 500 ml of vegetable broth and 400 ml of coconut milk into the pot. Add the 2 stalks of lemongrass and bring the mixture to a boil. This takes about 5 minutes.
  8. Once the soup is boiling, reduce the heat and add 1-2 teaspoons of red curry paste and 2 teaspoons of soy sauce. Stir well and let the soup simmer on low heat for about 20-30 minutes.
  9. Taste the soup with 1 teaspoon of lime juice and adjust the spices to your liking. Remove the lemongrass before serving.
  10. Serve the soup hot and garnish with fresh coriander leaves as desired.

Nutrition

Keywords: Use high-quality, unsweetened coconut milk for an authentic flavor. If you don't have coconut milk, almond milk can be used as a lighter alternative. Fresh lemongrass is ideal; lightly bruise it to release its flavor. Adjust the amount of ginger if using ginger paste, as it is often more concentrated.

Find it online: https://chefwatermelon.com/thailandische-kokos-gemusesuppe/