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Thai Coconut Soup

Creamy, tangy Thai coconut soup with lemongrass and vegetables

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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. 
  4. 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!

Nutrition Information

Serving 1of 3 Calories 399kcal (20%) Carbohydrates 20g (7%) Protein 14g (28%) Fat 26g (40%) Fiber 9g (36%) Sugar 10g (20%)

Nutrition Facts

Serving: 3to 4 servings

Amount Per Serving

Calories 399

% Daily Value*

Serving 1of 3
Calories 399kcal 20%
Carbohydrates 20g 7%
Protein 14g 28%
Fat 26g 40%
Fiber 9g 36%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.