Thai Coconut Soup

Name: Thai Coconut Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 to 4 servings
Ingredients: 4 cups chicken bone broth; 4 stalks lemongrass; 1 2- inch nub ginger; 3 large carrots; 2 crowns broccoli; 1 red chili; 1 15-ounce can full-fat coconut milk; 3 Tbsp fresh lime juice; 1/2 tsp sea salt

User Reviews

4.5

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
3 to 4 servings
Calories
399 kcal
Course
Main Course
Cuisine
Thai

Thai Coconut Soup

Tyler Espinosa

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Creamy, tangy Thai coconut soup with lemongrass and vegetables

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Ingredients

Servings

4 cups chicken bone broth or vegetable broth
4 stalks lemongrass chopped into 3-inch pieces
1 2- inch nub ginger peeled and grated
3 large carrots peeled and chopped
2 crowns broccoli chopped into florets
1 red chili seeds removed, optional
1 15-ounce can full-fat coconut milk
3 Tbsp fresh lime juice to taste
1/2 tsp sea salt to taste

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Instructions

Carefully run a sharp knife down the length of each stalk of lemongrass and peel back the rough top layer and discard. Chop the stalks into 3-inch chunks.
Add the chicken broth, lemongrass, and grated ginger to a stock pot and bring to a full boil. Cook at a boil for 2 minutes.
Add the remaining ingredients to the pot, and return soup to a boil. Reduce the heat and cook covered for 10 minutes at a rolling but controlled boil, or until the vegetables reach desired done-ness.
Taste the soup for flavor and add more sea salt, lime juice, and/or sriracha to taste. Before serving the soup, remove and discard the lemongrass stalks!