DIY Thai Coconut Soup

Finding good Thai food is a truly exotic thing. Forget food court Thai- I’m talking about the real deal.

Vibrant veggies, aromatic spices; tantalizing textures, tastes- and more importantly– the kind of Thai food that leaves your body light and nourished.

As a health conscious person, I opt for the more nutritious Thai dishes. I revel in big bowls of steaming soups that deliver health benefits by the spoonful; soups with nourishing fats, colourful vegetables and healing herbs- yes, Thai soup can do all of that.

When my Thai cravings rear their head, I head to my kitchen and cook up a pot of my flavorful Coconut Thai Soup. Yum yum.

If it’s your first time tackling Thai food in your kitchen, have no fear; this Thai Coconut Soup is quick, easy, and delightful.

What makes this Thai Coconut Soup a winner in my healthy kitchen is it’s superfood based, beautifying broth; rich in healthy fats and infused with remedial herbs and spices, it’s sure to make your skin glow. Slurp on this.

Cracking the Coconut

Coconut is the rock star of the health food world, and it’s no wonder why; eating coconut products can vastly improve our overall health and well being.

Coconut contains a high dosage of medium chain saturated fatty acids, namely Lauric acid. Lauric acid helps the body destroy harmful organisms and bacteria, making the body less prone to infections and illnesses. How amazing is that?

Tip:

When buying coconut products, especially coconut milk, make sure to read the label; for example, avoid buying coconut milk that lists ingredients that shouldn’t be in coconut milk– like strange preservatives.

It’s always best to buy Organic coconut products and coconut milk; you will taste the difference. Make sure to use pure, organic coconut milk for this soup to ensure that you cook a truly healing pot. Or, try making your own coconut milk with this awesome recipe.

Thai Coconut Soup

Ingredients

2 cups organic vegetable stock

2 cups organic coconut milk

1 onion, minced

4 cloves garlic, minced

1 to 2 carrots, thinly sliced

1 rib celery, sliced

2 teaspoons fresh ginger, grated

1 stalk lemongrass

1/2 to 1 teaspoon Thai green curry paste (or to taste)

1 tablespoon organic honey

1 tablespoon organic organic tamari or shoyu

8 ounces mushrooms, sliced

1 head bok choy, sliced

1 lime, juiced

1/2 cup fresh cilantro, chopped

Instructions:

Combine stock and coconut milk in a large saucepan or cast iron pot.
Add onion, garlic, carrots, celery, ginger, lemongrass, curry paste, sweetener and fish sauce. Bring to a simmer.

Simmer for 10 minutes, then add mushrooms and bok choy. Simmer for an additional 10 minutes, or until vegetables are tender.
Flavor with lime juice and more fish sauce, if desired.
Serve over cooked quinoa, brown rice or rice noodles, and garnish with chopped cilantro.

Note:

Most grocery stores sell fresh stalks of lemongrass. I keep the rest of the stalks to make a healing tea: Boil water and 1 ½ tbsp chopped lemongrass for 5 minutes; allow to steep ten minutes. Serve hot. Read about the benefits of drinking lemongrass tea here.

Impress yourself by cooking this Thai Coconut Soup. Slurping and smiling guaranteed.