Thai Coconut Lemongrass Soup

$- 1 can (13.5 oz) coconut milk - 2 cups vegetable broth - 2 stalks lemongrass, trimmed and smashed - 3-4 kaffir lime leaves Coconut milk is the base of this soup. It gives a rich and creamy texture. Vegetable broth adds depth and flavor. Lemongrass provides a bright, citrusy note. Kaffir lime leaves lend a fragrant aroma. - 1-inch piece of ginger, sliced - 1 small red chili, thinly sliced (adjust for spice preference) - 1 tablespoon soy sauce (or tamari for gluten-free) Ginger adds warmth and spice. Red chili brings heat, which you can adjust. Soy sauce enhances the umami flavor and rounds out the soup. - 1 cup mushrooms, sliced - 1 cup baby spinach - 1 cup cherry tomatoes, halved - Fresh cilantro, for garnish Mushrooms add texture and earthiness. Baby spinach provides color and nutrients. Cherry tomatoes add sweetness and freshness. Garnish with cilantro for a pop of flavor. Each ingredient plays a key role. Together, they create a comforting and savory dish that warms the soul. Start by gathering all your ingredients. You need: - 1 can (13.5 oz) coconut milk - 2 cups vegetable broth - 2 stalks lemongrass, trimmed and smashed - 3-4 kaffir lime leaves - 1-inch piece of ginger, sliced - 1 small red chili, thinly sliced - 1 cup mushrooms, sliced - 1 cup baby spinach - 1 cup cherry tomatoes, halved - 1 tablespoon soy sauce - 2 tablespoons fresh lime juice - Fresh cilantro, for garnish - Salt to taste To prepare, trim and smash the lemongrass. This helps release its oils. Slice the ginger and red chili. Halve the cherry tomatoes and slice the mushrooms. Next, in a large pot, pour in the coconut milk and vegetable broth. Stir gently to combine them well. Now it's time to cook! Heat the pot over medium heat. Add the smashed lemongrass, kaffir lime leaves, ginger slices, and red chili. Bring this mixture to a gentle simmer. Let it simmer for about 10 minutes. This step allows the flavors to mix well. After simmering, remove the lemongrass and ginger using a slotted spoon. They have done their job of infusing flavor into the soup. Add the sliced mushrooms to the pot. Cook them for about 5-7 minutes. You want them tender, not mushy. Then, stir in the baby spinach and halved cherry tomatoes. Cook for another 2-3 minutes. The spinach should wilt, and the tomatoes will soften just a bit. Finally, add the soy sauce and fresh lime juice. Taste and add salt if needed. Serve your soup hot. Garnish each bowl with fresh cilantro. This adds a bright touch and boosts flavor! - Using fresh herbs: Fresh herbs bring real flavor. Use fresh cilantro and lime juice to boost taste. They make the soup bright and lively. - Adjusting spice levels: Spice is personal. Start with one chili if you prefer mild. You can always add more later. - Overcooking vegetables: Vegetables should stay crisp. Add mushrooms first, then spinach and tomatoes. Cook them just until tender. - Skipping flavor adjustments: Always taste your soup. It might need more lime or salt. Adjust as needed for best results. - Essential kitchenware for optimal cooking: - A large pot is key for simmering. - A slotted spoon helps remove lemongrass and ginger. - Use a sharp knife for slicing herbs and veggies. - A measuring cup ensures accurate liquid amounts. {{image_2}} You can easily change up this soup by adding protein. Chicken, shrimp, or tofu work well. If you choose chicken, use cooked pieces for the best taste. For shrimp, add them when the soup is almost done. They only need a few minutes to cook. Tofu is a great choice for a vegetarian option. Use firm tofu, cut into cubes, and add it with the mushrooms. If you need a gluten-free option, use tamari instead of soy sauce. Tamari tastes similar but lacks gluten. It keeps the soup rich and savory. Many brands offer tamari, so look for one without additives. This small change makes the dish safe for those with gluten sensitivities. For a vegan-friendly soup, replace any non-vegan items. Use vegetable broth instead of chicken broth if you have it. Ensure your soy sauce is vegan too. You can also skip the fish sauce if you find it in other recipes. This way, everyone can enjoy the creamy, tangy flavors. To store leftovers, let the soup cool first. Place it in an airtight container. Keep it in the fridge. It will stay fresh for about three to four days. When you're ready to reheat, pour the soup into a pot. Heat it on low. Stir often to avoid burning. You can also use a microwave. Heat in short bursts, stirring in between. Yes, you can freeze the soup! Freezing keeps it safe and tasty. Use a freezer-safe container or bag. Make sure to leave some space for the soup to expand. Label the container with the date. To thaw, move it to the fridge overnight. You can also use the microwave for quick thawing. The soup lasts up to three months in the freezer. In the fridge, it is best within four days. Always check for any strange smells or changes before eating. If it looks or smells off, it’s better to toss it out. Thai Coconut Lemongrass Soup is a warm, soothing dish. It blends coconut milk with fresh herbs. This soup has roots in Thai culture and is popular in many homes. The lemongrass gives it a unique, citrus flavor. The soup is often served during family gatherings. It brings comfort and joy to all who taste it. Yes, you can make Thai Coconut Lemongrass Soup ahead of time. This helps the flavors deepen. To prepare, follow the recipe as usual. Let the soup cool before storing it. Place it in an airtight container in the fridge. It stays fresh for up to three days. When ready to eat, reheat it on the stove. Add fresh spinach and tomatoes just before serving for the best taste. If you cannot find lemongrass, there are good substitutes. You can use lemon zest for a bright flavor. Lime zest is another option. Both give a citrusy taste but are not as strong. Fresh ginger can also work well, adding warmth. Use these alternatives in smaller amounts to start. Adjust to your taste as you cook. In this article, we explored the rich flavors of Thai Coconut Lemongrass Soup. We discussed key ingredients like coconut milk, lemongrass, and the fresh touch of vegetables. You learned step-by-step how to prepare and perfect your soup, along with tips to enhance its taste. Remember, using fresh herbs and avoiding overcooked veggies keeps it authentic. With simple adjustments, you can make it vegan or gluten-free. Enjoy making this dish, and share it with friends. It’s a warm hug in a bowl.$

Thai Coconut Lemongrass Soup

Discover the delightful flavors of Thai Coconut Lemongrass Soup that brings comfort and a taste of Thailand into your home! This easy recipe combines rich coconut milk, aromatic lemongrass, and fresh veggies for a warm, satisfying dish. Perfect for any occasion, it's ready in just 30 minutes! Click to explore this mouthwatering recipe and enjoy a bowl of comfort today!

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Ingredients

1 can (13.5 oz) coconut milk

2 cups vegetable broth

2 stalks lemongrass, trimmed and smashed

3-4 kaffir lime leaves

1-inch piece of ginger, sliced

1 small red chili, thinly sliced (adjust for spice preference)

1 cup mushrooms, sliced

1 cup baby spinach

1 cup cherry tomatoes, halved

1 tablespoon soy sauce (or tamari for gluten-free)

2 tablespoons fresh lime juice

Fresh cilantro, for garnish

Salt to taste

Instructions

In a large pot, combine the coconut milk and vegetable broth.

Add the smashed lemongrass, kaffir lime leaves, sliced ginger, and red chili to the pot.

Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld for about 10 minutes.

Remove the lemongrass stalks and ginger slices with a slotted spoon.

Stir in the sliced mushrooms and cook for an additional 5-7 minutes until they are tender.

Add the baby spinach and cherry tomatoes. Cook for another 2-3 minutes until the spinach wilts and tomatoes soften slightly.

Add the soy sauce and lime juice to the soup, seasoning with salt to taste.

Serve hot, garnished with fresh cilantro for an aromatic finish.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4