Low Sodium Spicy Thai-Inspired Coconut Soup
Warm your taste buds with this Low Sodium Spicy Thai-Inspired Coconut Soup, a health-conscious take on a beloved classic! Bursting with bold flavors from bruised lemongrass, fresh ginger, and aromatic garlic, this nutrient-rich soup combines creamy unsweetened coconut milk with low-sodium vegetable broth for a silky base. Tender mushrooms, crisp carrots, and vibrant red bell peppers add hearty texture, while a touch of red curry paste brings just the right amount of spice. Protein-packed firm tofu, fresh lime juice, and a hint of low-sodium soy sauce round out the dish, making it as satisfying as it is wholesome. Garnish with cilantro, Thai basil, green onions, and optional chili flakes for a customizable finish that elevates this fragrant bowl to restaurant quality. Ready in under 40 minutes, this vegan-friendly soup offers a healthier way to savor Thai-inspired flavors—all while adhering to a low-sodium diet! Perfect for cozy weeknight dinners or serving guests with a gourmet twist.
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Recipe Information
Ingredients
- 2 cups Coconut Milk (unsweetened, full-fat)
- 2 cups Low-sodium Vegetable Broth
- 2 pieces Lemongrass (stalks, trimmed and bruised)
- 2 tablespoons Ginger (fresh, peeled and sliced)
- 2 cloves Garlic (minced)
- 2 tablespoons Red Curry Paste (low-sodium if possible)
- 1.5 cups Mushrooms (e.g., shiitake, sliced)
- 1 cup Carrots (sliced thin)
- 1 medium Red Bell Pepper (sliced into thin strips)
- 1 cup Firm Tofu (cubed)
- 2 tablespoons Unsalted Lime Juice
- 1 tablespoon Low-sodium Soy Sauce or Tamari
- 2 tablespoons Fresh Cilantro (chopped, for garnish)
- 1 tablespoon Fresh Thai Basil Leaves (optional, for garnish)
- 2 tablespoons Green Onion (sliced thin, optional)
- 0.5 teaspoon Chili Flakes (optional, for extra heat)
Instructions
In a medium-sized pot, heat 2 cups of low-sodium vegetable broth over medium heat.
Add the bruised lemongrass stalks, sliced ginger, and minced garlic to the pot. Let them simmer for 5-7 minutes to infuse the broth with flavor.
Stir in the red curry paste and cook for another 1-2 minutes, allowing the spices to bloom and become aromatic.
Pour in the coconut milk and bring the mixture to a gentle simmer, stirring occasionally.
Add the mushrooms, sliced carrots, and red bell pepper strips to the pot. Cook for 10 minutes or until the vegetables are tender but still slightly crisp.
Gently fold in the cubed tofu, being careful not to break it. Let the tofu heat through for 2-3 minutes.
Stir in the lime juice and low-sodium soy sauce or tamari. Adjust seasoning to taste if needed, keeping sodium restrictions in mind.
Remove the pot from heat and discard the lemongrass stalks before serving.
Ladle the soup into bowls and garnish with fresh cilantro, Thai basil leaves, green onion slices, and a sprinkle of chili flakes for added heat if desired.
Serve hot and enjoy your flavorful, low-sodium Thai-inspired coconut soup!
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1176 mg | 51% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 44.0 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1851 mg | 142% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4129 mg | 88% | |
*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.
