Thai Lemongrass Coconut Soup Recipe

About this recipe

Thai Lemongrass Coconut Soup is a delightful blend of fresh, aromatic flavors that provide ultimate comfort. Perfect for busy professionals, this vegetarian, Jain-friendly dish combines the creamy richness of coconut milk with the refreshing zest of lemongrass and lime. Packed with garden-fresh vegetables and delicate spices, it’s a crowd-pleaser that’s easy on the budget, while remaining diabetic-friendly. Serve warm to enjoy its soothing, wholesome taste that’s sure to brighten any day. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 400 Ml Aroy-D Coconut Milk, 400Ml
• 225 Ml Rempapa Coconut Cream, 225Ml
• 114G Sliced Lemongrass, 114G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• - Fresh Asian Coriander Bunch
• 12G Terre Exotique Pili Pili Chilli Pepper, 12G
• 1 Ltr Ktc Sunflower Oil
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml

Instructions

1. 1. Heat the sunflower oil in a medium-sized pot over medium heat. Add asafoetida and sauté for 30 seconds to release its aroma.
2. 2. Add the bruised lemongrass stalks and stir for 1 minute to infuse the oil with their flavor.
3. 3. Pour in the coconut milk and coconut cream, stirring well. Allow it to simmer gently for 5 minutes to blend the flavors.
4. 4. Add the baby corn, green beans, and red bell pepper to the pot. Simmer for 8-10 minutes, or until the vegetables are tender but still crisp.
5. 5. Stir in the soy sauce, lime juice, sugar substitute, and bird's eye chilies (if using). Adjust seasoning to taste.
6. 6. Remove the lemongrass stalks from the soup and discard. Garnish with freshly chopped coriander leaves.
7. 7. Serve the soup warm in bowls, and enjoy its creamy, comforting flavors.