Garden Fresh Thai Coconut Soup Recipe

About this recipe

Garden Fresh Thai Coconut Soup is a delightful blend of aromatic spices and creamy coconut milk, perfect for warming hearts and satisfying cravings. With fresh vegetables and a harmonious balance of sweet and savory flavors, this soup is both comforting and refreshing. Its light and creamy texture make it a crowd-pleaser, ideal for sharing with family. Tailored to Jain dietary rules and diabetic-friendly needs, this recipe uses garden-fresh produce and carefully balances flavors to create a wholesome, budget-friendly meal that everyone can enjoy. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 1 bunch Thai Basil
• 200 ml Coconut Milk
• 1 pc (approx. 500 g to 800 g) Cabbage
• 1 kg Bell Peppers
• 500 g Tomato - Hybrid
• 200 ml Sesame Oil
• 250 ml Lemon Juice Concentrate
• 700 Ml Healthy Boy Thai Soy Sauces
• 114G Galangal, 114G
• - Kaffir Lime Leaf
• 500g Lemongrass
• 100 g Hing Khoda
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat sesame oil in a large pot over medium heat. Add hing (asafoetida) and sauté for 1 minute to release its flavor.
2. 2. Add cabbage, baby corn, bell peppers, snow peas, and tomatoes to the pot. Stir and cook for 5 minutes until the vegetables are slightly tender.
3. 3. Pour in the coconut milk and bring to a gentle simmer over low heat. Stir in turmeric powder, soy sauce, sugar substitute, and salt. Allow the soup to simmer for 10 minutes, letting the flavors meld together.
4. 4. Add lime juice and mix well. Taste and adjust seasoning if needed.
5. 5. Turn off the heat and garnish with fresh coriander leaves and Thai basil. Serve hot and enjoy the comforting flavors of Garden Fresh Thai Coconut Soup.