I happen to make just about the best Thai soup in the world! Or maybe it’s silly to call it a Thai soup since we have traveled A LOT in Thailand and never have they served a soup like this one for me. But my soup features the taste of Thailand and my favorite thing about it is that it’s loaded with vegetables (and sugar free which Thai foods are very rarely). And you won’t even notice that you’re eating a vegetable soup. And my kids love it too!
Don’t be too hung up on using the exact vegetables as I did in mine. I change the vegetables every time I make it according to what kind of veggies I find in my fridge.
INGREDIENTS – LARGE PORTION
- 4 cloves of garlic
- 1 onion
- 30g of fresh ginger, grated
- 3 carrots
- 2 red bell peppers
- 1 head of broccoli
- 2 cans of coconut milk (800 ml)
- a bit of dry white wine (or some white wine vinegar if you don’t have wine)
- 1 liter of vegetable stock
- 3 tablespoons of fish sauce (can be found in sugar free versions)
- 2 red chili pepper, cut in halves and deseeded
- ½-1 tablespoon of yellow Thai curry paste (optional)
- 1-1½ stalk of lemongrass, peeled and chopped finely
- A bit of turmeric for the sake of the pretty yellow color
- Juice from 1 lime
- Coconut oil for frying
- Fresh coriander or Thai basil for garnish
2. Heat up coconut oil in a large pot. First fry minced garlic with Thai curry paste, chopped onion, carrots and grated ginger until the carrots become tender.
3. Add the rest of the vegetables together with the coconut milk, the vegetable stock and the lime juice and mix it all well together.
4. Let the whole thing simmer with the lid on for about 25 minutes.
5. Find and remove the chilies.
6. Drain a bit of water from the soup but save it. You might need it to adjust the thickness of the soup.
7. Blend the soup using your immersion blender until you have a nice and creamy soup. Taste it and adjust the taste with tamari/soy, lime, salt etc.
8. Top with your choice of coriander or Thai basil if that’s available where you live.
I usually eat this soup with some leftover meat. It goes well with chunks of chicken, fish, pork or you can add a serving of green lentils for a vegetarian option. Enjoy!