Description
Transport your taste buds to Thailand with Thai Coconut Lemongrass Soup, a fragrant and creamy vegan soup bursting with exotic flavors. This delightful dish combines creamy coconut milk, zesty lemongrass, and bold Thai spices for a comforting yet vibrant bowl. Perfect as a starter or main course, this soup is simple to make and sure to impress.
Detailed Recipe
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 1-2 Thai red chilies, sliced (adjust for spice preference)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 cup sliced mushrooms (shiitake or button)
- 1 medium carrot, julienned
- 1 cup diced tofu or tempeh (optional)
- 2 tablespoons lime juice
- 1 teaspoon soy sauce or tamari
- Fresh cilantro and lime wedges for garnish
Instructions
- Prepare Aromatics: Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant, about 3 minutes.
- Infuse with Lemongrass: Add the lemongrass stalks and red chilies. Stir for 1 minute to release their flavors.
- Combine Ingredients: Pour in the vegetable broth and coconut milk. Bring to a gentle boil.
- Add Veggies and Tofu: Stir in mushrooms, carrots, and tofu (if using). Simmer for 10 minutes until the vegetables are tender.
- Season: Add lime juice and soy sauce. Taste and adjust seasoning as needed.
- Serve: Remove the lemongrass stalks before serving. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges.
