Thai coconut soup is one of my favorite dishes to order at Thai restaurants. Today, I’ll show you how to make it right at home.
INGREDIENTS
- 1/2 tablespoon coconut oil
- 1 garlic clove, minced
- 2 tablespoons fresh ginger, grated
- 2 1/2 tablespoons lemongrass (I used squeezable)
- 2 1/2 teaspoons Thai red curry paste
- 6 cups vegetable stock (omnivores can substitute chicken stock)
- 3 tablespoons low-sodium tamari or soy sauce
- 1 tablespoon 100% maple syrup (or sweetener of choice)
- 28 ounces unsweetened coconut milk (two 14-ounce cans)
- 16 ounces extra firm tofu (1 block, pressed, drained, and diced)
- 8 ounces fresh mushrooms (sliced; I used white mushrooms)
- 3 tablespoons lime juice
- 1/4 cup cilantro leaves, chopped or torn
- 2 green onions, thinly sliced
INSTRUCTIONS
- Heat coconut oil in a large stockpot or Dutch oven over medium heat.
- Add lemongrass, ginger, and garlic, cooking for about 1 minute, stirring constantly to avoid burning.
- Stir in the curry paste and cook for an additional 30 seconds.
- Add the vegetable stock, tamari/soy sauce, and maple syrup, then bring to a boil over medium-high heat.
- Reduce heat to low, partially cover, and let it simmer for about 15 minutes to blend the flavors.
- Stir in the coconut milk, tofu, and mushrooms. Bring back to a boil and cook for 1 minute.
- Turn off the heat, stir in lime juice, and taste for seasoning. Add salt if needed (mine was salty enough).
- Serve immediately, garnished with cilantro and green onions.
