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Creamy Thai lemongrass Coconut Soup

Kathleen R. Coffey
A creamy, fragrant Thai coconut soup loaded with crispy tofu, tender vegetables, and fresh herbs.
Perfectly balanced with lemongrass, galangal, and lime, this soup is high in plant-based protein, rich in fiber, and quick enough for weeknight meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Thai
Servings 4

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.