Deliciously Authentic Thai Coconut Soup Recipe

There’s nothing quite like a comforting bowl of Thai coconut soup to warm you up and tantalize your taste buds. This traditional Thai dish is a perfect balance of creamy coconut milk, fragrant Thai spices, tangy lime, and tender chicken or tofu. Ready in under 30 minutes, this recipe is sure to become a regular in your culinary repertoire.

Ingredients:

– 2 tbsp vegetable oil
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 red chilli, finely chopped
– 1-inch piece of fresh ginger, grated
– 1 stalk of lemongrass, bruised and chopped into 3-inch pieces
– 500ml chicken or vegetable stock
– 400ml can of coconut milk
– 1 tbsp fish sauce (or soy sauce for a vegetarian version)
– 1 tbsp brown sugar
– 200g chicken breast, thinly sliced (or tofu for a vegetarian version)
– 200g mixed vegetables (such as sliced bell peppers, mushrooms, and baby corn)
– Juice of 1 lime
– Fresh coriander leaves, chopped, to garnish
– Salt and pepper to taste

Instructions:

1. Sauté Aromatics:

In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, red chili, grated ginger, and lemongrass pieces. Sauté for 2-3 minutes until fragrant.

2. Add Stock and Coconut Milk:

Pour in the chicken or vegetable stock and bring the mixture to a gentle simmer. Stir in the coconut milk, fish sauce (or soy sauce), and brown sugar. Allow the soup to simmer for 5 minutes to infuse the flavors.

3. Cook Chicken or Tofu:

Add the thinly sliced chicken breast (or tofu) to the soup and cook for 5-7 minutes until the meat is cooked through. If using tofu, ensure it absorbs the flavors of the soup.

4. Add Vegetables:

Toss in the mixed vegetables such as bell peppers, mushrooms, and baby corn. Simmer for an additional 5 minutes until the vegetables are tender yet still vibrant.

5. Season and Serve:

Season the soup with salt and pepper to taste. Squeeze in the juice of one lime for a burst of citrusy freshness. Discard the lemongrass pieces. Ladle the hot soup into bowls and garnish with chopped fresh coriander leaves.

6. Enjoy:

Serve the Thai coconut soup hot, alongside steamed jasmine rice or crusty bread. The creamy coconut broth with the aromatic spices and tender chicken or tofu will transport your taste buds to the streets of Thailand.

Tips:

– For an extra kick of heat, add a splash of Sriracha sauce or sliced red chillies.
– Customize the vegetables based on your preference, such as adding bean sprouts or bamboo shoots.
– To make the soup gluten-free, ensure the soy sauce used is gluten-free.
– Store any leftovers in an airtight container in the fridge for up to 3 days.

Now that you have mastered this authentic Thai coconut soup recipe, you can recreate the flavors of Thailand in the comfort of your own kitchen. This wholesome and aromatic soup is a true delight for the senses, perfect for any day of the week.