Low Sodium Thai Coconut Soup
Indulge in the vibrant flavors of this Low Sodium Thai Coconut Soup, a nourishing twist on the classic Thai dish that’s perfect for health-conscious foodies. Featuring a creamy base of unsweetened coconut milk and low-sodium vegetable broth, this soup is infused with aromatic lemongrass, ginger, and garlic, delivering depth and fragrance without overwhelming saltiness. Fresh vegetables like shiitake mushrooms, carrots, and red bell peppers add texture and color, while spinach or bok choy provides a hearty, nutrient-packed finish. Enhanced with low-sodium fish sauce (or soy sauce for a vegetarian option), lime juice, and a touch of coconut sugar, this recipe balances rich flavors with subtle sweetness. Ready in just 30 minutes, this easy, wholesome Thai coconut soup is ideal for a quick weeknight dinner. Serve with a garnish of fresh cilantro and lime wedges for a bright and refreshing finish!
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Recipe Information
Ingredients
- 4 cups Coconut milk (unsweetened, full-fat or light)
- 2 cups Low-sodium vegetable broth
- 1 Lemongrass stalk
- 1 inch Fresh ginger (peeled and thinly sliced)
- 3 cloves Garlic (minced)
- 1 cup Shiitake mushrooms (sliced)
- 1 medium Carrot (peeled and julienned)
- 1 medium Red bell pepper (julienned)
- 2 cups Baby spinach or bok choy
- 1 tablespoon Fish sauce (low-sodium, or soy sauce for vegetarian option)
- 2 tablespoons Fresh lime juice
- 1 teaspoon Coconut sugar or maple syrup
- 1 tablespoon Red curry paste (low-sodium)
- 2 tablespoons Fresh cilantro leaves (optional, for garnish)
- 4 Fresh lime wedges (for serving)
Instructions
Start by preparing the lemongrass: cut off the root end and remove the tough outer layers. Use the back of your knife to lightly smash the stalk to release its aroma, then slice it into 2-inch pieces.
In a large pot over medium heat, add the coconut milk and low-sodium vegetable broth. Stir to combine.
Add the prepared lemongrass, sliced ginger, and minced garlic to the pot. Bring the mixture to a gentle simmer and let the aromatics infuse for about 5 minutes.
Stir in the red curry paste and mix well until it’s fully incorporated.
Add the sliced shiitake mushrooms, julienned carrot, and red bell pepper. Simmer for another 7-10 minutes, or until the vegetables are tender but still vibrant.
Stir in the baby spinach (or bok choy), allowing it to wilt slightly in the hot soup. This should take about 2 minutes.
Season the soup with the low-sodium fish sauce (or soy sauce), fresh lime juice, and coconut sugar or maple syrup. Adjust the seasonings to taste, keeping in mind the low-sodium restriction.
Remove the pot from heat and discard the lemongrass pieces before serving.
Ladle the soup into bowls and garnish with fresh cilantro leaves, if desired. Serve with fresh lime wedges on the side.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.6 g | 297% | |
| Saturated Fat | 200.5 g | 1002% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 50.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 400 mg | 31% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 4842 mg | 103% | |
*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.
