Hot Sour Coconut Soup
Dive into the bold and exotic flavors of Hot Sour Coconut Soup, a tantalizing Thai-inspired dish that strikes the perfect balance between creamy, tangy, spicy, and savory. This aromatic soup combines the richness of coconut milk with zesty lime juice, fragrant lemongrass, and the warming heat of red chili for a truly invigorating experience. Enhanced with earthy mushrooms and your choice of tofu or tender shredded chicken, this versatile recipe caters to both vegetarians and meat lovers alike. Garnished with fresh cilantro, green onions, and optional bean sprouts, it’s a vibrant, soul-soothing dish perfect for any occasion. Ready in just 30 minutes, this quick and easy recipe is ideal for those craving an authentic taste of Southeast Asia in the comfort of their own home. Hot Sour Coconut Soup is the ultimate combination of comforting and refreshing flavors, making it a must-try for anyone who loves Asian cuisine!
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Recipe Information
Ingredients
- 2 cups coconut milk
- 2 cups chicken stock (or vegetable stock for vegetarian version)
- 2 stalks lemongrass stalks
- 1 inch galangal (or ginger, thinly sliced)
- 3 leaves kefir lime leaves (optional)
- 2 pieces red chili (adjust to taste), thinly sliced
- 1 cup mushrooms (button or oyster), sliced
- 2 tablespoons fish sauce (or soy sauce for vegetarian version)
- 3 tablespoons fresh lime juice
- 1 teaspoon sugar
- 1 cup tofu (optional, for vegetarian version) or cooked shredded chicken
- 0.5 cup bean sprouts (optional)
- 2 tablespoons fresh cilantro, chopped
- 2 stalks green onions, sliced
Instructions
Trim the lemongrass stalks, remove the outer layers, and bruise them slightly by hitting them with the back of a knife. Cut them into 2-inch pieces.
In a large pot, combine the coconut milk and chicken stock. Heat over medium heat until it starts to simmer.
Add the lemongrass, sliced galangal, kefir lime leaves (if using), and thinly sliced chili to the pot. Simmer gently for 5–7 minutes to infuse the flavors.
Add the sliced mushrooms to the soup and cook for another 5 minutes until the mushrooms are tender.
Stir in the fish sauce (or soy sauce), lime juice, and sugar. Taste and adjust the seasoning as needed to balance hot, sour, salty, and sweet flavors.
Add the tofu or shredded chicken and cook for another 2–3 minutes to warm through.
Remove the lemongrass stalks and kefir lime leaves from the pot before serving.
Ladle the soup into bowls and top with bean sprouts (if using), chopped cilantro, and sliced green onions.
Serve immediately while hot and enjoy the vibrant flavors of this comforting soup!
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4635 mg | 202% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 49.9 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 945 mg | 73% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1484 mg | 32% | |
*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.
