Name: Thai Coconut Vegetable Soup with Lemongrass
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai cuisine
Ingredients: 2 cup coconut milk (full-fat); 2 cup vegetable broth (low sodium); 2 pcs lemongrass (stalks, bruised and cut into 2-inch pieces); 1 tbsp fresh ginger (grated); 1 tbsp galangal (grated, or additional ginger if unavailable); 1 pcs red bell pepper (sliced thinly); 1 cup broccoli florets; 0.5 cup carrots (julienned); 1 cup button mushrooms (sliced); 2 tbsp lime juice (freshly squeezed); 0.5 tsp red chili (sliced, adjust to taste); 1 tbsp soy sauce (or tamari for gluten-free); 1 tsp brown sugar; 0.25 cup fresh cilantro (chopped, for garnish)

A vibrant bowl of Thai Coconut Vegetable Soup, presented beautifully with a clear, creamy broth showcasing colorful bell peppers, tender broccoli florets, and thinly sliced carrots. A fresh lime wedge rests on the rim of the bowl, and the soup is garnished with bright green cilantro, creating an appetizing and healthy visual. The scene suggests a fragrant, warming, and comforting meal.

Transport your taste buds to Southeast Asia with this exquisite Thai Coconut Vegetable Soup, a staple in Thai cuisine that beautifully marries vibrant flavors. This vegan-friendly soup starts with a rich coconut milk base, a cornerstone of many Thai dishes, elevated by the aromatic trifecta of lemongrass, ginger, and galangal. Lemongrass, with its citrusy notes, provides a refreshing lift, while ginger adds a zesty warmth, and galangal contributes a deeper, peppery spice that distinguishes it from its ginger cousin. Historically, simple yet flavorful vegetable soups were a way to utilize seasonal produce, and this recipe brilliantly continues that tradition by incorporating a colorful medley of fresh vegetables. Each spoonful offers a harmonious blend of sweet, sour, salty, and spicy – the defining characteristics of authentic Thai cooking. A squeeze of fresh lime juice at the end brightens every element, while a hint of chili provides a gentle, invigorating kick. Ideal for a light yet incredibly satisfying meal, this soup is perfect for a cozy evening or as an exotic starter. It's not just a soup; it's a sensory journey that proves healthy eating can be an adventure.

Preparation time: 15 min
Cooking time: 25 min
Total time: 40 min
Servings: 4

Instructions

Preparation

1Prepare all vegetables: slice bell pepper, separate broccoli into florets, julienne carrots, and slice mushrooms.
2Bruise lemongrass stalks by smashing them with the back of a knife to release their aroma, then cut into 2-inch pieces.

Cooking

1In a large pot, combine coconut milk, vegetable broth, bruised lemongrass, grated ginger, and grated galangal. Bring to a gentle simmer over medium heat.
2Reduce heat to low and let it simmer for 10-15 minutes to allow the flavors to infuse. The longer it simmers, the more fragrant it will become.
3Strain the broth through a fine-mesh sieve to remove the lemongrass, ginger, and galangal pieces, then return the clear broth to the pot.
4Add the red bell pepper, broccoli florets, julienned carrots, and sliced mushrooms to the strained broth. Simmer for about 5-7 minutes, or until the vegetables are tender-crisp.
5Stir in the fresh lime juice, sliced red chili, soy sauce, and brown sugar. Taste and adjust seasoning as needed, aiming for a balance of sweet, sour, salty, and spicy.

Serving

1Ladle the hot Thai Coconut Vegetable Soup into bowls.
2Garnish each serving with fresh chopped cilantro.
3Serve immediately and enjoy the fragrant, complex flavors.

Instructions

Preparation

1Prepare all vegetables: slice bell pepper, separate broccoli into florets, julienne carrots, and slice mushrooms.
2Bruise lemongrass stalks by smashing them with the back of a knife to release their aroma, then cut into 2-inch pieces.

Cooking

1In a large pot, combine coconut milk, vegetable broth, bruised lemongrass, grated ginger, and grated galangal. Bring to a gentle simmer over medium heat.
2Reduce heat to low and let it simmer for 10-15 minutes to allow the flavors to infuse. The longer it simmers, the more fragrant it will become.
3Strain the broth through a fine-mesh sieve to remove the lemongrass, ginger, and galangal pieces, then return the clear broth to the pot.
4Add the red bell pepper, broccoli florets, julienned carrots, and sliced mushrooms to the strained broth. Simmer for about 5-7 minutes, or until the vegetables are tender-crisp.
5Stir in the fresh lime juice, sliced red chili, soy sauce, and brown sugar. Taste and adjust seasoning as needed, aiming for a balance of sweet, sour, salty, and spicy.

Serving

1Ladle the hot Thai Coconut Vegetable Soup into bowls.
2Garnish each serving with fresh chopped cilantro.
3Serve immediately and enjoy the fragrant, complex flavors.

Nutrition Information

Calories: 251 kcal
Protein: 3 g
Fat: 20 g
Carbs: 16 g

Nutrient	Per serving
Calories	251 kcal
Protein	3 g
Fat	20 g
Carbs	16 g

Tips

For extra flavor, lightly toast the spices like galangal and ginger in a dry pan before adding to the broth.
Don't overcook the vegetables; they should retain some bite for best texture and nutritional value in your Vegetable Soup.
Add cooked rice noodles or tofu for a heartier, more substantial meal.