Thai
Thai Coconut Galangal Soup
A fragrant, creamy soup with coconut milk, galangal, lemongrass, and fresh vegetables — Thai comfort without the heat.
Prep
15m
Cook
20m
Serves
4
Level
Medium
vegangluten-freedairy-free
1
Pour the vegetable broth into a pot and bring to a gentle simmer.
2
Add the galangal slices, bruised lemongrass, and kaffir lime leaves. Simmer for 10 minutes to infuse.
3
Pour in the coconut milk and stir well. Bring back to a gentle simmer.
4
Add the sliced mushrooms and tofu cubes. Cook for 5 minutes.
5
Season with lime juice, light soy sauce, and palm sugar. Adjust to taste.
6
Remove the lemongrass and galangal before serving. Garnish with fresh Thai basil.
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Ingredients
- 400 ml Coconut milk
- 3 slices Galangal (sliced)
- 2 stalks Lemongrass (bruised)
- 4 leaves Kaffir lime leaves
- 200 g Mushrooms (sliced)
- 150 g Tofu (cubed)
- 1 cup Vegetable broth
- 2 tbsp Lime juice
- 1 tbsp Light soy sauce
- 1 tsp Palm sugar
Nutrition Facts
Nutrition Facts
Per serving (4 servings)
Calories210
Total Fat16.0g
Total Carbohydrate12.0g
Dietary Fiber3.0g
Protein4.0g