Low Fat Thai Coconut Soup
Delight your taste buds with the light yet flavorful Low Fat Thai Coconut Soup—a nourishing twist on the classic Thai dish. Infused with fragrant lemongrass, fresh ginger, and garlic, this soup boasts creamy low-fat coconut milk balanced by the zest of lime juice and a touch of Thai red curry paste for a gentle, aromatic heat. Packed with tender sliced mushrooms, crisp julienned carrots, and zucchini, plus protein-rich cubes of firm tofu, this vibrant recipe is both healthy and satisfying. Perfect for those seeking a low-fat, vegetarian-friendly meal, it's further elevated with fresh cilantro, green onion, and optional chili slices for a pop of freshness and spice. Ready in just 40 minutes, this easy coconut soup is your go-to for a quick, wholesome, and delicious Thai-inspired cuisine.
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Recipe Information
Ingredients
- 3 cups Low-fat coconut milk
- 2 cups Low-sodium vegetable broth
- 2 Lemongrass stalks
- 1 inch Fresh ginger
- 3 Garlic cloves
- 1 tablespoon Thai red curry paste
- 1.5 cups Mushrooms (button or shiitake), sliced
- 1 Carrot, julienned
- 1 Zucchini, sliced
- 1 cup Firm tofu, cubed
- 2 tablespoons Fresh lime juice
- 1 tablespoon Low-sodium soy sauce
- 2 tablespoons Fresh cilantro, chopped
- 2 Green onion, sliced
- 1 Red chili (optional, for added heat), sliced
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the aromatics: Smash the lemongrass stalks with the back of a knife to release the oils, then cut them into 2-3 inch pieces. Peel and slice the ginger into thin disks. Mince the garlic cloves.
In a large pot, combine the low-fat coconut milk and vegetable broth and bring to a gentle simmer over medium heat.
Add the lemongrass, ginger, and minced garlic to the pot. Let these aromatics simmer for 5-7 minutes to infuse the broth with flavor.
Stir in the Thai red curry paste, ensuring it dissolves fully into the liquid.
Add the mushrooms, carrots, and zucchini to the pot. Cook for 10 minutes, or until the vegetables are tender but not mushy.
Carefully add the cubed tofu to the soup. Let it simmer gently for another 5 minutes to warm through.
Stir in the lime juice, soy sauce, salt, and black pepper. Taste and adjust seasonings as needed, adding more lime juice or soy sauce for additional acidity or saltiness.
Remove the lemongrass stalks from the soup before serving.
Ladle the soup into bowls and garnish with fresh cilantro, green onion, and optional red chili slices for heat.
Serve warm and enjoy!
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1935 mg | 84% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 17.6 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1968 mg | 151% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3702 mg | 79% | |
*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.
