Description
An aromatic Thai coconut soup that will take you back to the streets of Bangkok.
Ingredients
Scale
- 1 stalk lemongrass (peeled, smashed and finely chopped into rings)
- 1 1-inch piece galangal or fresh ginger (peeled and chopped into thin strips)
- 12 straw mushrooms or 7 button mushrooms, chopped in half
- 2 cups cauliflower (chopped into bite size pieces)
- 1 cup light coconut milk
- 2 1/2 cups vegetable broth
- 2 tablespoons fish sauce
- 2 tablespoons fresh lemon juice
- 2 fresh Thai chilies (finely chopped)
- 2 tablespoons fresh cilantro (chopped)
- granulated sugar (to taste)
Instructions
- Put all the ingredients in a pot and bring to a boil.
- Lower heat and simmer for about 10 minutes, or until cauliflower is cooked.
- Taste the broth and add about 1/2 teaspoon sugar to sweeten the soup if you find it too acidic or salty. Serve hot.
Notes
This Thai coconut soup will keep refrigerated for up to 2 days.
Nutrition
- Serving Size:
- Calories: 90
- Sugar: 3.4 g
- Sodium: 818.2 mg
- Fat: 4.1 g
- Saturated Fat: 3.4 g
- Carbohydrates: 9.6 g
- Fiber: 1.8 g
- Protein: 2.5 g
- Cholesterol: 0 mg
