Yield: 1 portion
EASY THAI COCONUT SOUP
Thai spices are my favorite and this soup is simply fantastic and insanely easy.
Ingredients
- 1 tbsp coconut oil
- 1 garlic clove, chopped
- 1 lemongrass stalk, cut into 3 pieces
- 2-3 cm ginger root, grated
- 1 can coconut milk (full fat)
- ½ cup water
- 1 red chilli, chopped
- 3-4 whole Kaffir lime leaves
- 1 small galanga root
- 1 lime, freshly squeezed
- 1 tbsp tamari
- 6 baby tomatoes, cut into halves
- 5 small Thai eggplants or ½ large eggplant, cut into pieces
- 5 mushrooms, shiitake or any other
- Few coriander leaves
Instructions
- Heat the coconut oil in a saucepan and stir in garlic, ginger and lemongrass.
- Add coconut milk, 1/2 cup water, red chili, Kaffir lime leaves and the whole galanga root. Let it simmer for 3 minutes.
- Add lime juice, tamari, baby tomatoes, and eggplants. Cook for another 5 minutes before you add mushrooms.
- Reduce the heat and let it simmer for another 3-5 minutes.
- Take off lemongrass stalks and galanga root. Serve it into 2 bowls and sprinkle over the coriander leaves.
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