| Prep: 25 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 395 | 28g | 21g | 14g |
| sugars | fibre | protein | salt |
| 10g | 2g | 20g | 1.5g |
As a food enthusiast and a cook who grew up in Texas, one of the recipes closest to my heart is the Thai Coconut Soup. It’s a delightful mix of rich, creamy coconut milk, zesty lemongrass, and fresh fruits like strawberries, mangoes, and pineapple. It’s a recipe that reminds me of fond moments spent in my family’s kitchen, experimenting with diverse, vibrant flavor profiles.
A Love for Fusion Food
Despite my roots in Tex-Mex flavors and Southern traditional recipes, I have always adored the marriage of different cuisines. Thai Coconut Soup, with its intense embodiment of Southeast Asian flavors enhanced by the sweetness of tropical fruits, encapsulates that love. In both my home and the grade school where I teach, this soup has been an absolute winner.
Benefits Beyond the Bowl
Aside from the sumptuous taste, one of the reasons why I find myself often returning to this recipe is the health benefits packed into each serving. Coconuts brim with healthy fats, antioxidants, and a wealth of vitamins and minerals. Ginger and lemongrass both have well-documented medicinal properties including anti-inflammatory effects and a positive impact on digestion. The addition of fresh fruits not only brings a refreshing sweetness but also infuses the soup with their respective nutritional virtues.
Notably, strawberries bring in their vitamin C and manganese, mangoes add a considerable amount of vitamin A, and pineapples contribute a unique enzyme called bromelain, which is known for its anti-inflammatory and digestive benefits. Read more about the health benefits of pineapple here.
Pairings and Complements
Thai Coconut Soup, as enchanting as it is on its own, pairs well with a number of dishes. You could serve it alongside Thai Beef Fried Rice for a hearty meal. Or for a lighter combination, fresh spring rolls make a delightful companion to this soup.
This fruit-based soup is not too dissimilar from other vibrant Thai soups like Tom Kha Gai, but the addition of fresh fruits truly makes it a unique culinary experience. The Thai Coconut Soup is undoubtedly one of those recipes that will always hold a special place in my chef’s heart.
What You’ll Need
- 1 tablespoon vegetable oil
- 2 tablespoons freshly grated ginger
- 1 stalk lemongrass, finely minced
- 2 teaspoons red curry paste
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 3 (13.5 ounce) cans coconut milk
- 1/2 pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp – peeled and deveined
- 2 tablespoons fresh lime juice
- Salt to taste
- 1/4 cup chopped fresh cilantro
- 1/2 cup fresh sliced strawberries
- 1/2 cup fresh diced mango
- 1/2 cup fresh diced pineapple
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Stir in the ginger, lemongrass, and curry paste. Cook and stir for about a minute to release the flavors.
Step Two
Pour the chicken broth into the pot. Bring the contents to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
Step Three
Stir in the fish sauce, brown sugar, and the cans of coconut milk. Return the soup to a simmer and cook for another 5 minutes.
Step Four
Add the sliced shiitake mushrooms to the pot and cook, stirring occasionally, until they are soft, about 5 minutes.
Step Five
Add the peeled and deveined shrimp to the pot. Cook them in the simmering soup until they turn pink, about 5 minutes.
Step Six
Stir in the fresh lime juice, then season the soup with salt to taste.
Step Seven
Ladle the soup into bowls and top each bowl with fresh cilantro, sliced strawberries, diced mango, and diced pineapple to serve.
