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Thai Coconut Lime Soup

Thai Coconut Lime Soup
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Thai Coconut Lime Soup is a vibrant and comforting soup that perfectly balances creamy coconut milk with zesty fresh lime, enhanced by aromatic lemongrass, galangal or ginger, and a touch of heat from bird’s eye chilies. This quick and adaptable recipe suits any season or dietary preference, offering a nourishing, light meal or appetizer with authentic Southeast Asian flavors.

Ingredients

Scale

Main Ingredients

  • 4 cups chicken broth or vegetable broth
  • 1 stalk lemongrass, sliced into 2-inch pieces and bruised
  • 1 inch galangal or ginger, peeled and sliced thin
  • 2–3 Thai bird’s eye chilies (adjust to taste)
  • 1 can (13.5 oz) coconut milk
  • 1 cup mushrooms, sliced
  • 1/2 lb protein of choice (thinly sliced chicken breast, firm tofu cubes, or peeled shrimp)
  • 2 tablespoons fresh lime juice
  • 1–2 tablespoons fish sauce or soy sauce (to taste)

Garnishes

  • Fresh cilantro, chopped
  • Green onions, thinly sliced
  • Optional: extra sliced chilies, chili oil, toasted coconut flakes

Optional Additions

  • Extra coconut milk or a spoonful of coconut cream (for a creamier soup)
  • Vegetables like bell peppers, baby corn, or kale (for added nutrients and crunch)

Instructions

  1. Prepare Your Aromatics: Slice fresh lemongrass into 2-inch pieces and bruise them to release their oils. Peel thin slices of galangal or ginger to add to your simmering broth later, setting the foundation for your soup’s distinctive aroma.
  2. Simmer the Broth: In a pot, combine chicken or vegetable broth with lemongrass, galangal, and bird’s eye chilies. Let everything simmer gently for about 10 minutes, allowing the flavors to meld and fill your kitchen with an incredible fragrance.
  3. Add Coconut Milk and Mushrooms: Reduce the heat and slowly stir in creamy coconut milk, then add sliced mushrooms. Let the soup simmer until the mushrooms soften and the broth becomes luscious with a subtle sweetness.
  4. Incorporate Protein: Add your preferred protein — thinly sliced chicken breast, firm tofu cubes, or peeled shrimp — and cook until just done, ensuring tenderness without overcooking. This step enhances both texture and heartiness.
  5. Final Flavor Boosts: Remove the lemongrass and galangal pieces. Stir in fresh lime juice and fish sauce (or soy sauce), adjusting the sourness and saltiness to your liking, for that perfect balance of tangy and savory.
  6. Garnish and Serve: Sprinkle freshly chopped cilantro and green onions on top before serving. These garnishes add a pop of color and an herbal brightness that makes the soup visually appealing and delicious.

Notes

  • Use fresh lemongrass, lime, and herbs to elevate the flavor beyond canned or dried alternatives.
  • Allow enough time for aromatics to deeply infuse the broth for a vibrant taste.
  • Add lime juice gradually to avoid overpowering the soup’s delicate balance.
  • Taste the soup throughout cooking and adjust seasoning step-by-step for authentic flavor.
  • For extra richness, substitute part of the coconut milk with coconut cream.
  • Store leftovers in an airtight container in the fridge for up to 2 days; keep garnishes separate.
  • Freeze soup in portions for up to 1 month; texture of coconut milk and herbs may change slightly.
  • Reheat gently over low heat, adding water or broth if soup thickens after chilling.

Nutrition

Keywords: Thai soup, coconut lime soup, Thai coconut soup, gluten free soup, Southeast Asian soup, creamy lime soup, coconut milk soup, bird's eye chili soup

Find it online: https://lillysplate.com/thai-coconut-lime-soup/