Liquid Thai
Embark on a culinary journey with "Liquid Thai," an irresistible Thai-inspired soup that’s the perfect fusion of bold flavors and comforting warmth. This recipe combines the creamy richness of coconut milk with the vibrant heat of red curry paste, balanced by zesty lime, fragrant lemongrass, and the earthy aroma of kaffir lime leaves. Packed with tender baby bok choy, savory mushrooms, and a hint of sweetness from palm sugar, this dish is a symphony of sweet, spicy, tangy, and umami flavors. Ready in just 35 minutes, this versatile soup can be enjoyed on its own or with silky rice noodles for a heartier option. Perfect for a quick weeknight dinner or as a soul-soothing treat, Liquid Thai brings the authentic taste of Thailand right to your table.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 400 ml Coconut milk
- 500 ml Chicken or vegetable stock
- 2 tablespoons Red curry paste
- 1 tablespoon Fresh ginger
- 3 cloves Garlic
- 1 whole Lemongrass stalk
- 3 whole Kaffir lime leaves
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Palm sugar or brown sugar
- 200 grams Button mushrooms
- 2 whole Baby bok choy
- 1 whole Red chili
- 10 grams Cilantro leaves
- 200 grams Cooked rice noodles (optional)
Instructions
Peel and finely grate the ginger, and mince the garlic cloves.
Bruise the lemongrass stalk by gently smashing it with the back of a knife to release its aroma, then cut it into 2-3 pieces.
In a large pot, heat 1 tablespoon of cooking oil over medium heat. Add the red curry paste, ginger, and garlic, stirring until fragrant, about 1-2 minutes.
Pour in the coconut milk and chicken or vegetable stock, stirring well to combine with the curry paste.
Add the lemongrass pieces, kaffir lime leaves, and fish sauce to the pot. Let the soup simmer for 5 minutes to infuse the flavors.
Slice the mushrooms and chop the baby bok choy into bite-sized pieces. Add them to the soup and cook for another 8-10 minutes until the vegetables are tender.
Stir in the lime juice and palm sugar, adjusting the seasoning as needed. If desired, add the cooked rice noodles at this stage.
Thinly slice the red chili and chop the cilantro leaves. Use them as a garnish when serving.
Serve the soup hot, ensuring each bowl has a balance of vegetables, noodles (if added), and flavorful broth. Enjoy!
Nutrition Facts
Calories |
151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 12.9 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 511 mg | 11% | |
*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.
