Thai Coconut Soup


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If you prefer a more authentic, spicy flavor, add ground red pepper to taste!

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Time needed

14 min preparation + 6 min cooking

Serving Size / Yield

9 Cups


  • 2 sm. carrots, peeled and each cut crosswise in half
  • 1/2 med. red pepper
  • 1 14-oz. can lightly sweetened coconut milk, well stirred
  • 2 garlic cloves, crushed with press
  • 1 2-inch piece peeled fresh cut ginger, cut into 4 pieces
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground red pepper
  • 12 oz. firm tofu, cut into 1-inch cubes
  • 2 14.5-oz. cans vegetable broth
  • 1 Tbs. Asian fish sauce (nuoc nam or nam pla)
  • 1 Tbs. fresh lime juice
  • 1 C. water
  • 2 green onions, trimmed and sliced
  • 1/2 C. fresh cilantro leaves, chopped

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With vegetable peeler, remove lenthwise strips from carrots and edge of red pepper; set aside.

In 5-quart Dutch oven, heat 1/2 cup coconut milk to boiling over medium heat. Add garlic, ginger, coriander, cumin and ground red pepper and cook, stirring, 1 minutes.

Increase heat to medium-high.  Stir in tofu, broth, carrot strips, pepper strips, fish sauce, lime juice, water and remaining coconut milk; heat just to simmering. Discard ginger. Just before serving, stir in green onions and cilantro.

Each serving: About 210 calories, 11g protein, 14g carbohydrate, 17g total fat (6g sat.), 0mg cholesterol, 1,060mg sodium.

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