Thai Coconut Soup

12 INGREDIENTS • 8 STEPS • 35MINS

Thai Coconut Soup

A creamy, coconut based soup full of fresh veggies with a strong Thai influence thanks to cilantro, ginger, curry and lemongrass. A soup that's perfect for those January blues.

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A creamy, coconut based soup full of fresh veggies with a strong Thai influence thanks to cilantro, ginger, curry and lemongrass. A soup that's perfect for those January blues.

Produce on Parade

I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.

http://www.produceonparade.com

35MINS

Total Time

Ingredients

Servings

4

us / metric

2 pckg
(14 oz each)

Silken Tofu

pressed and diced

4 stalks

Lemongrass

chopped into 1/2 inch pieces

1 cup

Fresh Ginger

peeled and chunked

8

Shallots

peeled and sliced thin

3 cups

Baby Bella Mushrooms

or Mushroom of Choice

2 cups

Vegetable Broth

1/2 tsp

Fresh Ground Chili Paste

2 tsp

Brown Sugar

2 cans
(15 fl oz each)

Coconut Milk

1 tsp

Soy Sauce

1/2

Lime, juiced

1/2 cup

Fresh Cilantro, chopped

Nutrition Per Serving

VIEW ALL

Calories

710

Fat

52.7 g

Protein

17.9 g

Carbs

46.7 g

Love This Recipe?

Produce on Parade

I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.

http://www.produceonparade.com

Cooking Instructions

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step 1

To start, press the Silken Tofu (2 pckg). To do this easily, just wrap each block in two layers of paper towels. Then place within a doubled-over dish towel and place a cutting board or something similar on top.

step 2

Then place something heavy on top of that. I used a box of watercolor painting supplies. Allow the tofu to press until ready to use.

step 3

In a large pot, bring Vegetable Broth (2 cups) to a boil.

step 4

Add the Lemongrass (4 stalks), Fresh Ginger (1 cup), Shallots (8), Fresh Ground Chili Paste (1/2 tsp), and Brown Sugar (2 tsp) to the broth and allow to simmer for about 5 minutes.

step 5

Meanwhile, dice the tofu into bite-sized pieces.

step 6

Add in Baby Bella Mushrooms (3 cups), tofu, Soy Sauce (1 tsp) and Coconut Milk (2 cans) to the broth and allow to simmer for about 10 minutes over medium-low heat or until the mushrooms become tender.

step 7

Once done cooking, remove from heat and stir in the Lime (1/2).

step 8

Serve hot and topped with Fresh Cilantro (1/2 cup). Careful not to eat the lemongrass and ginger chunks at the bottom of the bowl! Enjoy!

step 8 Serve hot and topped with Fresh Cilantro (1/2 cup). Careful not to eat the lemongrass and ginger chunks at the bottom of the bowl! Enjoy!

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