This Easy Thai Coconut Soup recipe is simply delicious! It’s creamy, bright, and bursting with flavor. I absolutely love how fresh it tastes with the ginger, roasted red bell peppers, snap peas, and other spices. You will love too! This soup is also vegan, Whole30, paleo, and keto.
Ingredients
Thai Coconut Soup
• 2 Tablespoons coconut oil
• 2 Tablespoons lemon grass
• 2 Tablespoons fresh ginger
• 3 Cloves garlic
• 1 Tablespoon Sambal Olek Chile sauce
• 4 14.5 ounce cans of unsweetened coconut milk
• 3 Teaspoons Kosher salt
• 12 Ounces mushrooms of choice, sliced
• 12 Ounces snow peas, cut in half
• 1 Large red bell pepper, small dice
• 1 Bunch Organic cilantro, roughly chopped
• 1 Bundle organic radish, thinly sliced
Carrot Top Gremolata
• 1 Bundle of carrot tops, finely chopped
• 1 Teaspoon Red Chile flakes
• 2 Cloves of Garlic, minced
• 1/2 Cup of good quality olive or avocado oil
Instructions
1. Turn on oven and set to broil Hi setting.
2. In a Dutch Oven or large heavy bottomed sauce pot, combine coconut oil, lemon grass, ginger, garlic, and Sambal Olek.
3. Cook on medium heat until the garlic begins to turn light brown and becomes very fragrant.
4. Add coconut milk to garlic ginger mixture and bring to a boil.
5. Reduce heat to simmer and cook an additional 10-12 minutes.
6. While broth is simmering, place mushrooms, snow peas, and red bell peppers onto a baking sheet.
7. Position baking sheet 5” under the oven’s broiling element (2nd rack position in most ovens).
8. Lightly char vegetables, stirring often to ensure even char.
9. Set charred vegetables aside in a small bowl until ready to serve.
10. Once stock has finished simmering, strain through a fine mesh strainer and pour coconut broth into serving bowl of choice.
11. Top with mushroom, snow pea, pepper mixture.
12. Garnish with fresh cilantro, radish, and drizzle carrot gremolata over the top.