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We absolutely love Thai cuisine! And, while it might be famous for its curries and noodle dishes we cannot leave aside their heartwarming flavourful soups. Today, I am sharing one of my favourites, Thai coconut soup.
In Thailand, you can find coconut everything. Seriously, where ever you look at there will be some sort of product, meal or artifact made out of a coconut. So it's no surprise that in some places, such as Koh Samui, the coconut industry comes second right after the tourist industry.
This is crazy to think but when you go there and see all the palm trees absolutely everywhere, it completely makes sense. And, that is why it's such an essential part of their cuisine. A lot of families have palm trees in their back yards, so when they need water or coconut flesh, they climb the tree and get whatever they need. It's quite a show to witness.
Coconuts are a great addition to your meals. They are well known for having a decent amount of fat, the kind of fat that your body and your brain needs to function properly. They are low in carbs and high on fiber. And you get some protein, minerals, and a few B vitamins from it.
Aside from all the great benefits, coconuts are also super delicious. And no matter what you use, the oil, the flesh, the milk, it always adds a nice tropical-paradise touch to your meals. And that is exactly how this Thai coconut soup tastes like, a little slice of paradise.
The recipe needs a few ingredients, but you will easily find everything at the supermarket. The soup has mushrooms, red bell pepper, and tomatoes. A bit of ginger, red chilli and shallots will add so much to the overall taste.
Other than that we just need a bit of maple syrup, soy sauce, and nutritional yeast to get the right flavour. All of these ingredients will simmer in vegetable broth for about 5 minutes to get all the different flavours and aromas to really blend in.
The unique taste of this Thai coconut soup comes from coconut milk. Not only will it add that delicious tropical flavour but it will also make the soup slightly thicker. I love the consistency since it's not too watery and not too thick.
Lastly, I add a serving of rice noodles into each individual bowl. The original recipe doesn't call for noodles. But I wanted to make the soup a bit more filling so it could serve you as a full meal. By adding the noodles to each bowl, you avoid having soggy noodles if you happen to have any leftovers.
I like to add fresh cilantro as a garnish, the green looks great in our Thai coconut soup! I usually have extra on the side, as well as extra chilli for the more adventurous ones. You only need a few lime wedges for a bit of zest and your soup is ready to be devoured!
For the soup
For the noodles
For the garnish
|Amount Per Serving|
|Calories 450||From Fat 261|
|% Daily Value*|
|Total Fat 29g||44.6%|
|Saturated Fat 22g||108.4%|
|Trans Fat 0g|
|Total Carbohydrate 46g||15.4%|
|Dietry Fiber 6g||23.2%|
|Vitamin K2 0µg||0%|
|Vitamin A 0µg|
|Vitamin B-12 4.88µg||81.3%|
|Vitamin B-6 6.37mg||318.7%|
|Vitamin C 69.14mg||115.2%|
|Vitamin D 1.68IU||0.4%|
|Vitamin D2 0.05µg|
|Vitamin D3 0µg|
|Vitamin E 0.96mg||3.2%|
|Vitamin K1 13.49µg||16.9%|
|Folic Acid 0µg|
|Pantothenic acid 1.64mg||16.4%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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