Nourish: Thai Coconut Soup
This recipe was one of my favorite creations from 2019 and I keep modifying and exploring new variations today (remove lemongrass, add bell peper, etc. )! I recommend serving over basmati rice cooked in coconut oil and garnish with chopped cilantro, basil, and a sprinkle of red pepper flakes. And if you’re a fan of spice, serve with sriracha or chili garlic sauce on the side!
The lime juice really brings this all together but if you do not have limes on hand, rice wine vinegar will do. If you’re looking to add meat, chicken breast or jumbo shrimp pair well with this soup. Enjoy!
INGREDIENTS: 3-4 servings
1 tablespoon olive oil or coconut oil
Kosher salt and freshly ground black pepper
2 shallots minced OR 1 small white onion minced
3 cloves garlic, minced
3 tablespoons red curry paste (Thai Kitchen is a brand most grocers carry)
2 tablespoon freshly grated ginger *you cannot have too much fresh ginger root
2 stalks lemongrass, remove outer tough layer and mince finely
1 (13.5-ounce) can coconut milk
1.5 cups vegetable stock
2 cups freshly sliced veggies (bunch broccolini, carrots, red, green or orange bell peppers, eggplant, kale, mushrooms, squash)
2 tablespoons freshly squeezed lime juice OR rice wine vinegar
Splash of fish sauce or soy sauce *optional
INSTRUCTIONS
Heat the oil in a large skillet or dutch oven with deep sides over medium heat. Add your shallot to the pan with a pinch of salt and stir until translucent or about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
Add your curry paste and stir often for 2-3 minutes.
Bring your veggies and lemongrass into the mix and stir together until tender for 2-3 minutes (longer if you’re including harder vegetables)
Add the coconut milk and broth and bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until vegetables are tender to your liking, about 5 to 10 minutes, stirring occasionally. Add fish sauce and splash of soy sauce if desired.
If you need more spice and flavor, add additional curry paste and squeeze the lime juice generously over your mixture. If you need more acidity, add a splash of rice wine vinegar.
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