Description
A refreshing Thai-inspired coconut summer soup that brings together the flavors of lemongrass, ginger, and coconut milk in a light and vibrant broth, perfect for warm weather dining.
Ingredients
For the Soup:
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 2 stalks fresh lemongrass, minced
- 1 inch fresh ginger, minced
- 1 red bell pepper, diced
- 2 medium carrots, sliced
- 1 cup mushrooms (shiitake or button), sliced
- 2 tbsp freshly squeezed lime juice
- 1 cup fresh basil leaves
Instructions
- Gather and chop all ingredients into bite-sized pieces. Prepare all your vegetables and aromatics as needed.
- In a large pot over medium heat, add a splash of oil and sauté minced ginger and lemongrass until fragrant (about 2 minutes). Stir occasionally to prevent burning.
- Stir in diced bell pepper, sliced carrots, and mushrooms; cook for another 5 minutes. Allow the vegetables to soften slightly.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer for about 10 minutes. Let the flavors meld together.
- Add lime juice and torn basil leaves; adjust seasoning with salt as needed. Taste and adjust the seasoning according to your preference.
- Serve hot in bowls, garnished with extra basil or lime wedges if desired. Enjoy this light and flavorful soup!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 16g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
