This Thai Coconut Soup is a vibrant, aromatic dish that’s both comforting and nutritious.
Packed with plant-based protein from tofu, fiber-rich vegetables, and heart-healthy fats from coconut milk, it’s a satisfying option for lunch or dinner.
Quick to prepare and full of layered flavors from lemongrass, galangal, and makrut lime, this soup is perfect for everyday cooking, meal prep, or a light yet nourishing meal.
Creamy Thai lemongrass Coconut Soup
Equipment
- 1 large pot (for soup, about 4–5 quarts)
- 1 medium skillet (for tofu, about 10–12 inches)
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
Ingredients
- 5 dried makrut lime leaves or fresh, finely chopped
- 2 stalks lemongrass 4-inch pieces, inner core finely chopped
- 2 tablespoons coconut oil divided
- 1 medium shallot finely chopped
- 2 garlic cloves minced
- 1 tablespoon fresh galangal grated
- 3 tablespoons fresh cilantro finely chopped
- 3 cups vegetable broth
- 1 14-ounce / 400 ml can full-fat coconut milk
- 1 ½ cups fresh baby corn cut into 2-inch pieces
- 1 cup shiitake mushroom caps sliced
- 7 ounces extra-firm tofu pressed and cut into 1-inch cubes
- 3 cups broccoli florets about 1 small crown
- 2 tablespoons fresh lime juice
- 1 teaspoon sambal oelek
- Salt to taste
- Fresh cilantro basil, and/or scallions, for garnish
Instructions
- Prepare Makrut Lime Leaves: If using dried makrut lime leaves, place them in a small bowl of hot water and allow them to soak for about 20 minutes. This will rehydrate them, making them easier to chop finely and release their fragrant citrus aroma. If using fresh leaves, simply remove the stems and finely chop. Set aside for later use.
- Prep Lemongrass: Trim any dry or tough outer layers from the lemongrass stalks. Using a sharp knife, cut a slit along the length of each stalk to loosen the fibrous layers. Then, finely chop the tender inner core. This step ensures the lemongrass flavor infuses the soup without leaving tough, fibrous bits behind.
- Heat Oil for Aromatics: In a large soup pot, heat 1 tablespoon of coconut oil over medium heat. Wait until the oil is shimmering slightly, indicating it’s hot enough to release the aromas of your aromatics without burning.
- Sauté Shallots: Add the finely chopped shallot to the hot oil. Cook gently for about 5 minutes, stirring occasionally, until the shallots turn soft, translucent, and fragrant. This slow cooking develops a natural sweetness that enhances the depth of the soup.
- Add Garlic, Galangal, and Cilantro: Stir in the minced garlic, grated galangal, and 3 tablespoons of finely chopped cilantro. Cook for about 1 minute, just until fragrant, taking care not to burn the garlic. This step releases the essential flavors that form the backbone of the soup.
- Combine Broth and Coconut Milk: Pour in 3 cups of vegetable broth and the full can of coconut milk. Stir gently to combine the liquids, creating a rich and creamy base that balances the aromatic herbs and spices.
- Add Vegetables and Herbs: Introduce the baby corn, sliced shiitake mushrooms, chopped lemongrass, and chopped makrut lime leaves into the pot. Stir everything together, ensuring the vegetables are evenly distributed. Increase the heat slightly and bring the mixture to a gentle boil.
- Simmer for Flavor Development: Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes. This allows the vegetables to soften while the herbs infuse the coconut broth with their bright, complex flavors. Stir occasionally to prevent sticking and ensure even cooking.
- Prepare Tofu Separately: While the soup simmers, heat the remaining 1 tablespoon of coconut oil in a medium skillet over medium heat. Once hot, place the pressed and cubed tofu in an even layer in the skillet. Cook for approximately 10 minutes, turning occasionally so each side develops a golden-brown, slightly crispy exterior. This step gives the tofu a satisfying texture that contrasts beautifully with the creamy soup.
- Add Broccoli to Soup: After the initial simmer, add the broccoli florets to the soup. Continue cooking for an additional 5 minutes, until the broccoli is tender but still bright green. This preserves both the texture and nutrients of the broccoli.
- Combine Tofu and Seasonings: Turn off the heat, then gently stir in the cooked tofu cubes, 2 tablespoons of fresh lime juice, and 1 teaspoon of sambal oelek. Taste the soup and adjust salt as needed.The lime juice adds a fresh tang, while the sambal oelek provides a subtle, warming heat.
- Serve and Garnish: Ladle the soup into individual bowls.Top each serving with fresh cilantro, basil, and/or sliced scallions for added color, flavor, and freshness. Serve immediately while hot, enjoying a comforting, aromatic, and nutrient-rich bowl of Thai coconut soup.
Notes
- Makrut Lime Leaves: Fresh leaves are ideal for vibrant flavor, but dried leaves can be rehydrated in hot water if fresh aren’t available.
- Lemongrass Options: If fresh stalks aren’t available, a small amount of lemongrass paste can be added toward the end of cooking. Add gradually and taste as you go.
- Galangal Substitution: If galangal is unavailable, fresh ginger can be used, though the flavor will be slightly different—more warming than citrusy.
- Tofu Texture: Pressing the tofu removes excess water, allowing it to crisp nicely without breaking apart.
- Vegetable Variations: You can substitute or add other vegetables like bell peppers, snap peas, or zucchini for extra color and nutrition.
Chef’s Secrets (Secret Tip)
For an extra depth of flavor, lightly toast the makrut lime leaves and lemongrass in the coconut oil before adding the shallots.
This releases the essential oils and enhances the aromatic profile of the soup.
Also, finishing with fresh herbs and a squeeze of lime just before serving ensures every bowl tastes vibrant and fresh.
Balancing the heat from sambal oelek with the creamy coconut milk creates a harmonious, restaurant-quality flavor at home.
Serving Suggestions
Serve with steamed jasmine rice or brown rice noodles for a more filling meal.
Garnish with crispy fried shallots or crushed peanuts for added texture.
Pair with fresh spring rolls or a light Thai salad for a complete, refreshing dinner.
Ideal for meal prep: portion into airtight containers for an easy grab-and-go lunch or dinner.
Storage Tips
Refrigerator: Store cooled soup in an airtight container for up to 4 days. Reheat gently over low heat to prevent the coconut milk from curdling.
Freezer: Freeze soup without the tofu for up to 2 months. Add freshly cooked tofu when reheating to maintain its texture.
Fresh Herbs: Store cilantro, basil, and scallions separately to retain their color and freshness.
Frequently Asked Questions (FAQs)
1. Can I make this soup vegan?
Yes! This recipe is already plant-based and vegan-friendly. Simply ensure your vegetable broth is vegan.
2. Can I use canned or frozen vegetables?
Absolutely! Fresh vegetables are ideal, but frozen vegetables work well. Adjust cooking times slightly to avoid overcooking.
3. How spicy is the soup?
The sambal oelek adds a gentle heat. You can adjust the amount based on your preference, or omit entirely for a milder version.
4. Can I make this soup ahead of time?
Yes! Prepare the soup base ahead and refrigerate for up to 2 days. Add tofu and fresh herbs just before serving for best texture and flavor.
5. Can I substitute the tofu with chicken or shrimp?
Yes. For a non-vegetarian version, use bite-sized chicken or shrimp. Cook separately and stir in at the end to maintain tenderness.
