This Thai-inspired coconut basil soup has a lush, silky broth steeped with aromatics like lemongrass and ginger. It’s my go-to feeling-under-the-weather meal—the kind you sip like a soothing herbal tea, but with enough nourishing herbs and vegetables to actually do some good.
A few of the ingredients might be tricky to track down if you don’t live near an Asian market, but they’re easy to work around. Dried lemongrass can step in for fresh, extra ginger works in place of galangal, and a bit of lime zest can stand in for kaffir lime leaves in a pinch.
That said, Thai holy basil is one ingredient I refuse to compromise on. There’s really nothing else like it. Its flavor lands somewhere between mint, basil, and a whisper of licorice, and once you’ve had it, you’ll understand why it’s worth the hunt. I usually keep a plant growing in my herb garden, just in case a craving—or a cold—comes on.
Enjoy this soup as-is, or steam some sticky rice for dipping into the leftover broth. Either way, it’s comfort you can feel good about.
Coconut Basil Soup
Nutrition
Ingredients
Broth
- 1 can coconut milk (full fat)
- 3 cups of water
- 1 " knob of galangal (peeled and chopped)
- 1 " knob of ginger (peeled and chopped)
- 1 stalk lemongrass (leaves and root, chopped roughly)
- Kaffir Lime Leaf (or zest from one lime)
- Cilantro stems (chopped from the bottom of a bunch of cilantro)
- Thai basil stems (chopped from the Thai basil in the soup)
- 2-3 teaspoon salt (or to taste)
- ½ cup palm sugar or brown sugar
Soup
- 1 package pre-fried tofu (or aburaage)
- 2 carrots (peeled and sliced diagonally)
- 2 stalks celery (peeled and sliced diagonally)
- 1 cup of daikon radish (peeled and cut into half moons)
- 1 green bell pepper (chopped into bite size pieces)
- About 2 cups Thai holy basil
- Toasted sesame oil (for topping)
Instructions
- To make the broth, bring all the broth ingredients to a boil in a large saucepan or dutch oven. Reduce heat to a simmer and cover for 30-45 minutes. Prepare all other ingredients.
- When you're ready to cook, strain the broth through a mesh sieve and return to the pot and bring back to a simmer.
- Add all of the soup ingredients except the basil and sesame oil to the pot and cook until tender, about 10-15 minutes.
- Then, turn off the heat and add the Thai basil and stir in until just wilted. Taste and adjust for salt and sugar (it should be flavorful and a bit on the sweet end). Serve with some additional Thai basil and drizzled sesame oil
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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