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Thai Coconut Soup


  • Total Time: 25 minutes

Ingredients

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  • 3 cups stock, chicken or vegetable
  • 1 teaspoon grated fresh or jarred ginger
  • 1 tablespoon grated lemongrass or 3 inches smashed lemongrass
  • 3 teaspoons fish sauce
  • 1 13 ounce can coconut milk
  • 2 scallions, thinly sliced
  • 1 brick tofu, cubed, or 1 cup shredded chicken
  • 1 fresh chili pepper, stem and seeds removed, thinly sliced
  • juice of one whole lime
  • cilantro leaves, optional, for serving
  • chili oil, to taste

Instructions

  1. Bring the stock, ginger, and lemongrass to a simmer in a soup pot. Add 2 teaspoons of fish sauce and simmer for 5 minutes.
  2. Add the coconut milk and return to a simmer, about 5 minutes more.
  3. Add the scallion whites, tofu cubes, and pepper slices. Simmer for 5 more minutes until heated through. Taste, and add more fish sauce if you’d like!
  4. Right before serving, add the lime juice, scallion greens, and cilantro leaves, if desired.
  5. Serve drizzled with chili oil and extra cilantro. Enjoy!
  • Prep Time: 5
  • Cook Time: 20

Nutrition

  • Serving Size: 4
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