Light Thai Coconut Soup
Indulge in the delicate flavors of this Light Thai Coconut Soup, a fragrant and wholesome recipe that captures the essence of Thai cuisine. This 35-minute dish combines aromatic lemongrass, fresh ginger, and kaffir lime leaves with silky light coconut milk, creating a harmonious blend of creamy and zesty notes. Perfectly balanced with tender mushrooms, a hint of red chili heat, and your choice of protein—whether juicy chicken or tofu for a vegetarian twist—this comforting soup is seasoned with fish sauce or soy sauce, lime juice, and a touch of brown sugar for that signature savory-sweet finish. Garnished with fresh cilantro, this light, low-calorie soup is as nourishing as it is satisfying, making it ideal for dinner or an elegant appetizer. Whether you're craving a quick, flavorful meal or exploring new Thai-inspired recipes, this coconut soup delivers a burst of exotic flavor in every spoonful!
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Recipe Information
Ingredients
- 400 ml Coconut milk (light)
- 500 ml Vegetable broth
- 200 g Chicken breast (optional, can substitute with tofu)
- 2 Lemongrass stalks
- 25 g Fresh ginger
- 4 Kaffir lime leaves
- 1 Red chili (or adjust to taste)
- 150 g Mushrooms (e.g., button or shiitake), sliced
- 2 tbsp Fish sauce (or soy sauce for vegetarian option)
- 2 tbsp Lime juice
- 1 tsp Brown sugar
- 10 g Cilantro (for garnish)
- 1 tbsp Cooking oil
- 0.5 tsp Salt
Instructions
Prepare the ingredients. Thinly slice the ginger, chop the red chili, and cut the chicken (or tofu) into bite-sized pieces. Crush the lemongrass stalks with the side of a knife to release their flavor.
Heat the cooking oil in a large pot over medium heat. Add the ginger, lemongrass, and chili. Sauté for about 2 minutes to release their fragrance.
Pour the vegetable broth into the pot and add the kaffir lime leaves. Bring the mixture to a gentle simmer.
Add the chicken (or tofu) and let it cook for 5–7 minutes, or until the chicken is cooked through. If using tofu, ensure it's heated thoroughly.
Lower the heat and stir in the coconut milk. Add the sliced mushrooms and let the soup simmer for another 5 minutes.
Season the soup with fish sauce (or soy sauce), lime juice, brown sugar, and salt. Taste and adjust the seasoning as needed.
Remove the lemongrass stalks and kaffir lime leaves before serving.
Ladle the soup into bowls and garnish with fresh cilantro. Serve warm with lime wedges on the side, if desired.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 900 mg | 19% | |
*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.
