Soupe Thaï Coco et Citronnelle

Elevate your dining experience with Soupe Thaï Coco et Citronnelle, a creamy and fragrant Thai soup bursting with flavor! Featuring rich coconut milk and fresh lemongrass, this delightful dish is perfect for any meal. Discover key ingredients, simple preparation steps, and delicious variations to make it your own. Ready to impress your taste buds? Click through to explore the full recipe and embark on a culinary adventure today!

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Ingredients

1 can (400ml) coconut milk

2 cups vegetable broth

2 stalks lemongrass, finely chopped (white part only)

1 thumb-sized piece of ginger, peeled and sliced

2 cloves garlic, minced

1 red chili, deseeded and sliced (adjust for spice preference)

1 cup sliced mushrooms (shiitake or button)

1 medium carrot, julienned

1 small red bell pepper, sliced

200g tofu, cubed (firm or extra-firm)

2 tablespoons soy sauce

2 teaspoons brown sugar

Juice of 1 lime

Fresh cilantro and lime wedges for garnish

Instructions

In a large pot, combine the canned coconut milk and vegetable broth. Stir well and bring to a gentle simmer over medium heat.

Add the finely chopped lemongrass, sliced ginger, minced garlic, and red chili to the pot. Let this simmer for about 5-7 minutes to infuse the flavors.

Stir in the sliced mushrooms, julienned carrot, and red bell pepper. Cook for an additional 5-10 minutes until the vegetables begin to soften.

Add the cubed tofu, soy sauce, and brown sugar to the soup. Stir gently to avoid breaking up the tofu, and let it simmer for another 5 minutes.

Before serving, add the lime juice for a fresh zing and adjust seasoning as necessary.

Remove from heat and serve hot, garnished with fresh cilantro and lime wedges on the side.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4