Thai Coconut Chicken Soup Recipe
Thai coconut chicken soup, but vegan—because comfort doesn’t require poultry to feel exotic.
Coconut milk swirls with lemongrass, lime, and ginger, creating a broth that sings vacation vibes.
Mushrooms and tofu step in, flaunting richness that rivals any “chicken.”
Chili peppers bring gentle heat, while fresh cilantro cools things down with grace.
Each spoonful balances creamy, spicy, tangy, and herby like a perfectly rehearsed symphony.
Darling, this isn’t just soup—it’s edible therapy dressed in Thai flavors, making your taste buds dance barefoot on a beach.
Thai Coconut Chicken Soup Recipe
A vegan Thai coconut chicken soup—creamy, aromatic, and vibrant with herbs, tofu, and vegetables.
Ingredients
Method
- Heat a large pot over medium heat.
- Add onion, garlic, and ginger; sauté 5 minutes.
- Stir in mushrooms, carrots, and tofu; cook 5 minutes.
- Add broth, coconut milk, lemongrass, soy sauce, salt, and pepper.
- Simmer gently for 15 minutes.
- Stir in lime juice and chili slices.
- Garnish with cilantro and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin C: 20%
- Iron: 15%
- Calcium: 13%
- Vitamin A: 18%
- Potassium: 14%
Additional Notes/Tips
- Use rice noodles for a heartier version.
- Swap tofu for tempeh for extra protein.
- Add kaffir lime leaves for authentic depth.
- Adjust chili for your preferred heat level.
