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Thai Coconut Soup

The flavor of coconut is at its savory best in this creamy, spicy soup.

by Robin Robertson

January 10, 2010

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Serves: 4
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Serves 4

What you need:

  • 2-1/2 cups vegetable stock
  • 1/4 cup fresh galangal or ginger, grated
  • Juice and zest of 1 lime
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tamari
  • 2 tablespoons light brown sugar
  • 1 tablespoon Asian chili paste (or to taste)
  • 2 14-ounce cans unsweetened coconut milk
  • 8 ounces extra-firm tofu, drained and cut into 1/4-inch dice
  • 8 ounces white mushrooms, sliced

What you do:

  1. In a large saucepan, combine the stock, ginger, lime juice and zest, lemon juice, tamari, brown sugar and chili paste. Bring to a boil, reduce heat to low, and simmer for 2 to 3 minutes, stirring to dissolve the sugar.
  2. Add the coconut milk, tofu and mushrooms, and simmer until the flavors have combined and the mushrooms are soft, about 5 minutes. Serve hot.

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