Description
A comforting and creamy coconut soup that blends rich coconut milk with fresh vegetables for a nourishing experience.
Ingredients
Scale
- 1 can coconut milk
- 2 cups vegetable broth
- 1 cup sliced mushrooms
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a pot, heat a bit of oil over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant.
- Add sliced mushrooms and diced bell peppers, cooking until soft.
- Pour in the coconut milk and vegetable broth, stirring well.
- Allow the soup to come to a gentle simmer for about 10 minutes.
- Stir in the chopped spinach and lime juice, cooking for another 2-3 minutes until the spinach is wilted.
- Season with salt and pepper to taste.
- Enjoy the soup hot, garnished with fresh cilantro.
Notes
For a smoother texture, you can blend the soup. Feel free to substitute vegetables as desired and add protein like tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg