| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 13g | 25g |
| sugars | fibre | protein | salt |
| 8g | 3g | 11g | 1.34g |
There are countless reasons to love this Spicy Thai Soup with Kaffir Lime Leaves recipe, a delightful intersection of punchy flavors and nourishing ingredients. Inspired by the aromatic zest of Thai cuisine and the abundant, succulent fruits found on the West Coast, this dish is truly a bridge between my cultural background and culinary journey.
Hybrid of Flavors and Culture
As a native Californian with proud Gujarati roots, my heart lies in fusing elements of these two diverse food cultures. The Spicy Thai Soup with Kaffir Lime Leaves recipe channels this fusion in a delightful way. The subtlety sweet flavor of coconut milk paired with rich, aromatic spices, and fresh citrus make this recipe particularly memorable.
Health Benefits
Beyond its blast of flavors, this recipe provides a variety of health benefits. The mix of fresh ginger and garlic are known for their immune-boosting properties. Similarly, the inclusion of red chilies not only enhances this dish’s trademark spicy note, but also adds a dose of capsaicin, a compound believed to boost metabolism and reduce inflammation.
A Versatile Dish
Another reason to adore the Spicy Thai Soup with Kaffir Lime Leaves recipe is its versatility. It fits comfortably within a mid-week dinner or as an exotic starter for a more formal event. The spicy, creamy soup pairs excellently with dishes like a simple Chicken Tikka Masala or light, crispy Vegan Spring Rolls.
Afinal, the Spicy Thai Soup with Kaffir Lime Leaves recipe is flavorful, healthful, and satiating – the perfect foodie love affair. This dish truly embodies the essence of my culinary journey, combining the bold, spicy notes of Indian cuisine with the fresh and rich textures of Californian ingredients. It’s a recipe that resonates with my dual heritage and offers a delicious sensory experience to all who taste it.
What You’ll Need
- 6 cups vegetable broth
- 2 cans of coconut milk
- 4 stalks fresh lemongrass
- 1-inch piece of fresh ginger, peeled and sliced
- 6 kaffir lime leaves, torn into pieces
- 1 tablespoon vegetable oil
- 2 small red chilies, seeds removed and chopped
- 1 large red onion, thinly sliced
- 3 cloves of garlic, minced
- 2 cups fresh sliced mushrooms
- 1 cup diced tomatoes
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Juice of 3 limes
- 2 cups diced tofu
- 1/2 cup fresh cilantro, chopped
- 1 cup fresh Thai basil leaves
Method
Step One
Begin by placing the vegetable broth, coconut milk, lemongrass, ginger, and kaffir lime leaves into a large pot. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 20-30 minutes to infuse the flavors.
Step Two
While your broth is simmering, heat the vegetable oil in a pan over medium heat. Add the chopped red chilies, thinly sliced red onion and minced garlic to the pan. Sauté these ingredients until the onions become translucent.
Step Three
Add the sautéed onion mixture to the pot of simmering broth. Following that, add in the sliced mushrooms, diced tomatoes, soy sauce, and sugar. Stir everything together and allow it to continue simmering for another 10 minutes.
Step Four
As the soup continues to simmer, add in the juice from your limes, diced tofu, and fresh cilantro. Let the soup simmer for another 5-10 minutes to allow the tofu to heat through and the flavors to combine.
Step Five
Finally, right before serving, stir in the fresh Thai basil leaves. This will give the soup a burst of fresh flavor. Dish out the soup into individual bowls and serve warm. Enjoy your spicy Thai soup with kaffir lime leaves!
