Thai coconut cream soup
Tofu, aubergine, beans and broccoli in a coconut milk broth with red curry paste and lemongrass
A rich, fragrant Thai soup: tofu strips, small aubergines, French beans and broccoli simmered in vegetable stock and coconut milk flavoured with red curry paste, lime leaves, lemongrass, galangal, lime rind, garlic and fresh basil. Garnished with slit chillies and served hot. Cook it close to serving time, as Thai dishes don't reheat well. You can use a ready-made red curry paste (check it is free of shrimp paste) or make the paste ahead and freeze it.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 2 tbsp corn oil
- 1 tbsp Thai red curry pastesee the Thai red vegetable curry recipe
- 7 oz firm tofucut into 2.5 cm strips
- 2 small auberginescut into 2.5 cm pieces
- 3 ½ oz French beanscut into 1 cm strips
- 3 ½ oz broccoli florets
- 3 ¼ cups vegetable stock or water3 cups; see the clear vegetable stock recipe
- 3 ¼ cups coconut milk3 cups
- 1 tbsp soy sauce
- 3 lime leaves3–4
- 2 cloves garlicchopped
- 4 coriander roots and stemschopped
- 2 red chilliesseeded and chopped
- 1 ⅛ in galangal or gingerchopped
- 2 tsp lime rindgrated
- 1 tbsp cornflourmixed with 2 tbsp water
- ¼ cup fresh basilchopped
- 2 stalks lemongrass2–3, chopped
- ¾ tsp saltto taste
- ¼ tsp black pepperto taste
To garnish
- 2 red or green chillies2–3, slit
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Method
0/5 doneStep 1: Heat 2 tbsp corn oil in a large pan, add 1 tbsp Thai red curry paste and fry for 1 minute, stirring.
1 minStep 2: Add 7 oz firm tofu, 2 small aubergines, 3 ½ oz French beans and 3 ½ oz broccoli florets and cook for 5 minutes, until the vegetables are tender.
5 minStep 3: Add 3 ¼ cups vegetable stock or water, 3 ¼ cups coconut milk and 1 tbsp soy sauce and bring to the boil.
5 minStep 4: Add 3 lime leaves, 2 cloves garlic, 4 coriander roots and stems, 2 red chillies, 1 ⅛ in galangal or ginger, 2 tsp lime rind, the 1 tbsp cornflour mixture, ¼ cup fresh basil, 2 stalks lemongrass, ¾ tsp salt and ¼ tsp black pepper and simmer for 5 minutes.
5 minStep 5: Garnish with 2 red or green chillies and serve hot.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 11 g
- Carbs
- 17 g
- Fat
- 40 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thai coconut cream soup take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of french beans?
- Runner beans or mangetout, same weight.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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