Heart-Healthy Thai Coconut Soup
Indulge in the creamy, fragrant flavors of this Heart-Healthy Thai Coconut Soup, a nourishing twist on a beloved classic. Made with light coconut milk and low-sodium vegetable broth, this soup is bursting with vibrant ingredients like lemongrass, ginger, kaffir lime leaves, and fresh veggies such as carrots, zucchini, and red bell peppers. Protein-packed with tender cubes of tofu, it’s finished with a hint of lime juice, a touch of natural sweetener, and optional chili for a spicy kick. This easy-to-make, 40-minute soup is not only delicious but also perfect for those seeking a lighter, plant-based meal that doesn't compromise on flavor. Garnish with fresh cilantro and scallions for an irresistible dish that’s both satisfying and heart-healthy!
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Recipe Information
Ingredients
- 4 cups Low-sodium vegetable broth
- 1 can (13.5 oz) Light coconut milk
- 1 tablespoon Fresh ginger, thinly sliced
- 3 cloves Garlic, minced
- 1 Lemongrass stalk, trimmed and smashed
- 2 Kaffir lime leaves or lime zest
- 2 cups Mushrooms, sliced (shiitake or button)
- 1 Carrot, julienned
- 1 Zucchini, spiralized or thinly sliced
- 1 Red bell pepper, julienned
- 1 cup Firm tofu, cubed
- 2 tablespoons Low-sodium soy sauce or tamari
- 2 tablespoons Fresh lime juice
- 1 teaspoon Coconut sugar or maple syrup
- 2 tablespoons Fresh cilantro, chopped
- 2 Scallions, thinly sliced
- 0.5 teaspoon Thai chili or red chili flakes (optional)
Instructions
In a large pot, combine the low-sodium vegetable broth, light coconut milk, sliced ginger, minced garlic, smashed lemongrass, and kaffir lime leaves or lime zest.
Bring the mixture to a gentle simmer over medium heat. Allow it to cook for 10 minutes to infuse the broth with aromatic flavors.
Strain out the ginger, garlic, lemongrass, and lime leaves, if desired, using a slotted spoon for a smoother soup base.
Add the mushrooms, carrot, zucchini, and red bell pepper to the soup. Simmer for another 10 minutes until the vegetables are tender.
Gently stir in the cubed tofu, low-sodium soy sauce or tamari, fresh lime juice, and coconut sugar or maple syrup. Cook for 5 more minutes to heat the tofu through.
Taste the soup and adjust the flavors, adding more lime juice or a pinch of chili flakes if desired for extra brightness or heat.
Ladle the hot soup into bowls, and garnish with fresh cilantro and sliced scallions.
Serve immediately and enjoy a heart-healthy, flavorful Thai coconut soup!
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1756 mg | 76% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 29.2 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1899 mg | 146% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3344 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
