| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 12g | 8g | 14g |
| sugars | fibre | protein | salt |
| 6g | 2g | 3g | 1.5g |
When I first crafted the Thai Lemongrass Coconut Curry Soup, I found it to be a culinary bridge connecting my love for diverse flavors with a wholesome and nourishing meal. This recipe embodies the vibrant and eclectic nature of New York City’s food scene, much like the dishes that inspired my culinary adventures growing up in the Big Apple.
A Symphony of Flavors
What makes this soup truly special is its harmonious blend of sweet, sour, and spicy elements. The aromatic lemongrass and ginger lay a flavorful foundation, while the red curry paste and coconut milk create a rich, creamy broth that envelops your senses. The addition of pineapple chunks introduces a sweet surprise, contrasting beautifully with the tangy notes from the fresh lime juice.
Health Benefits
Not only is the Thai Lemongrass Coconut Curry Soup delicious, but it’s also packed with nutrients. The baby spinach provides a boost of vitamins A, C, and K, while the cherry tomatoes are rich in antioxidants. Lemongrass itself is known for its potential to aid digestion and reduce inflammation, making this soup a superb choice for those looking to incorporate more wholesome ingredients into their diet.
Moreover, if you’re keen on exploring other Thai-inspired dishes, you might enjoy pairing this soup with a classic Thai Green Curry or a simple Pad Thai. These dishes resonate with similar flavor profiles and together can create a delightful Thai-themed dinner.
This soup is versatile enough to complement a variety of mains or even serve as a standalone dish. Its vibrant flavors are reminiscent of meals like Spicy Coconut Pumpkin Soup or Chicken Tom Kha Gai. It’s a fantastic recipe that brings the exotic flair of Thai cuisine to your kitchen without any hassle.
In conclusion, the Thai Lemongrass Coconut Curry Soup is more than just a recipe; it’s an experience that blends diverse flavors with nutritional goodness. Whether you’re a seasoned cook or a novice in the kitchen, this soup is bound to become a favorite, offering a taste of Thailand’s best right in your home.
What You’ll Need
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 stalks lemongrass, trimmed and bruised
- 1-2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 cup pineapple chunks
- 1 lime, juiced
- 2 cups baby spinach
- Fresh cilantro, for garnish
- Fresh basil, for garnish
- Thinly sliced red chili, for garnish (optional)
Method
Step One
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes, stirring frequently.
Step Two
Add the trimmed and bruised lemongrass stalks and red curry paste to the pot. Stir well to combine and let the flavors meld together for about 1-2 minutes.
Step Three
Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the fish sauce and brown sugar, ensuring they are fully dissolved.
Step Four
Add the sliced red bell pepper, mushrooms, cherry tomatoes, and pineapple chunks to the pot. Simmer the soup for about 10-15 minutes, or until the vegetables are tender and the flavors are well blended.
Step Five
Remove the lemongrass stalks from the pot and discard them. Stir in the lime juice and add the baby spinach, allowing it to wilt slightly.
Step Six
Ladle the soup into bowls and garnish with fresh cilantro, basil, and thinly sliced red chili if desired. Serve hot and enjoy!
