Thai Coconut Soup


  • 3 c vegetable stock
  • 1 14-ounce can unsweetened coconut milk (light or regular)
  • 2 t minced fresh ginger
  • 2 t grated lime zest, plus extra for garnish
  • 2 t dried lemongrass or lemon juice
  • ½ to 2 teaspoons Thai red curry paste, to taste
  • 12 oz extra-firm tofu, cut into small cubes (not silken tofu)
  • + 7 more ingredients
    • 1 15-ounce can straw mushrooms, drained and rinsed
    • 2 t granulated sugar or other sweetener
    • 2 T tamari soy sauce
    • 1 red bell pepper, sliced into matchstick-size strips
    • Juice from ½ lime
    • Cilantro leaves, chopped, for garnish
    • 4 lime wedges, for serving

In a large soup pot, combine the vegetable stock, coconut milk, ginger, 2 teaspoons lime zest, and lemongrass, and bring to a boil. Reduce the heat to medium-low and simmer for 5 to 10 minutes. Add the curry paste 1/2 teaspoon at a time, stirring well to combine and tasting as you go to make sure...

View full recipe at Relish


Variations on Thai Coconut Soup

  • Thai Coconut Soup
    • 1 (2-inch) piece fresh ginger, peeled and sliced
    • 2 tablespoons fresh cilantro leaves
    • 1 stalk lemon grass, cut into 1-inch pieces (optional)
    • +15 other ingredients

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