Coconut Basil Soup
A Thai inspired coconut basil soup with a lush and silky lemongrass broth.
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Nutrition
Calories: 421kcal | Carbohydrates: 35g | Protein: 12g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1260mg | Potassium: 500mg | Fiber: 5g | Sugar: 20g | Vitamin A: 5214IU | Vitamin C: 35mg | Calcium: 169mg | Iron: 3mg
Calories: 421kcal
Servings:
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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