Is there anything better than slurping up a comforting soup on a cold day? Warm soup is basically medicine for the soul. In the case of this soup, you can have it for dinner and it may lull you to sleep. That’s how delicious and satisfying it is!
This soup doesn’t require a lot of seasonings; rather, it calls for traditional ingredients in Thai cuisine. One of our favorite ingredients is lemongrass, which has been known to boost immune function, improve circulation, and improve sleep. Additionally, this soup includes galangal and kaffir lime leaves. Now, if you can’t get your hands on either of those ingredients, you can use ginger in place of galangal and more lime juice in place of the kaffir lime leaves.
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 25m
- 2 c low-sodium vegetable broth
- 1 (15 oz) can full fat coconut milk
- 2 stalks lemongrass diagonally sliced
- 8 slices galangal (or ginger root)
- 2 large carrots, chopped
- 4 white mushrooms, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 6 -7 kaffir lime leaves, torn (or juice of 2 limes)
- 2 Thai chilies, thinly sliced
- 1/2 tsp. sea salt
- 2 tbsp. cilantro, chopped
- 2 tbsp. lime juice
- Place a large stockpot over medium heat and add the vegetable stock, coconut milk, lemongrass, and galangal to the pot.
- Let the liquid come to a slow simmer, warming it through for about five minutes.
- Add the carrots, red bell pepper, and mushrooms to the pot and stir.
- Add the kaffir lime leaves, making sure to tear or crush them as you add them to the pot. Finally, add the Thai chillies and let the mixture simmer for about seven minutes or so.
- Season with sea salt, mix well, and reduce the heat to low and simmer for three more minutes.
- Remove the pot from the heat and stir in the cilantro and fresh lime juice. Taste the soup and adjust seasoning if necessary.
- Make sure to discard the galangal or ginger slices, kaffir lime leaves, and lemongrass before serving.
- Ladle the soup into bowls and serve with optional lime wedges. Enjoy!