Vegetarian Thai Coconut Soup
A fragrant, creamy Thai coconut soup with sweet potato, kale, and mushrooms. Easy to make, full of plant-based protein, fiber, and healthy fats, this soup is perfect for a quick weeknight dinner or meal prep. Serve with fresh herbs, lime, and rice for a satisfying, wholesome meal.
Equipment
- Large pot – 1
- Knife
- Cutting board (1)
- Rolling pin or meat tenderizer – 1 (for lemongrass)
- Measuring cups and spoons
Ingredients
- 2 stalks lemongrass
- 1 tsp raw virgin coconut oil
- ½ medium yellow onion thinly sliced
- 12 oz cremini or baby bella mushrooms stemmed and sliced
- 1 tsp kosher salt
- 2 14 oz cans full-fat coconut milk
- 1½ cups water or up to 3 cups for lighter broth
- 1 tbsp fresh ginger minced
- 2 garlic cloves minced
- 1 large sweet potato chopped
- 1 jalapeño stemmed and diced
- ½ cup cilantro stems chopped, plus leaves for garnish
- Zest and juice of 2 limes
- Tamari or soy sauce optional, for seasoning
- 4 cups loosely packed kale chopped
- 2 cups cooked jasmine rice
- ½ cup fresh mint leaves
- Sliced red chiles serrano peppers, or sriracha, optional for serving
Instructions
- Prepare the Lemongrass: Start by preparing the lemongrass, which will infuse the soup with its bright, citrusy aroma. Trim off the root end and the tough upper portion of each stalk, leaving only the tender middle. Use a rolling pin, meat tenderizer, or the side of a wide chef’s knife to gently smash the stalks. This helps release the flavorful oils. Peel away the thick outer layers, then finely dice the soft inner parts. You should end up with about ¼ cup of chopped lemongrass. Set it aside for later.
- Sauté the Aromatics: Heat 1 teaspoon of raw virgin coconut oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering but not smoking, add the thinly sliced onion and mushrooms along with ½ teaspoon of kosher salt. Cook gently, stirring occasionally, for about 8 minutes, or until the onions are translucent and the mushrooms have released their liquid and softened. This step develops the base flavor of the soup, making it rich and savory.
- Add the Lemongrass and Coconut Milk: Once the aromatics are softened, stir in the prepared lemongrass, followed by the full-fat coconut milk and 1½ cups of water. The coconut milk provides creamy richness while keeping the dish plant-based and full of healthy fats. Adding water allows you to adjust the soup’s consistency—use more water if you prefer a lighter broth.
- Incorporate Ginger, Garlic, and Sweet Potato: Next, add 1 tablespoon of minced fresh ginger, 2 minced garlic cloves, and the chopped sweet potato to the pot.Ginger adds a warm, slightly spicy note, while garlic enhances depth and aroma. Sweet potatoes bring natural sweetness, fiber, and vibrant color. Stir gently to combine all ingredients evenly.
- Add Jalapeño and Cilantro Stems: Now, add the diced jalapeño pepper for a touch of heat. If you prefer a milder soup, remove the seeds before chopping.Also, add the chopped cilantro stems, which have more concentrated flavor than the leaves. Stir the mixture to evenly distribute the ingredients.
- Simmer the Soup: Bring the soup to a gentle boil over medium heat. Then reduce the heat to low, allowing it to simmer uncovered for 20 minutes. The sweet potatoes should be fork-tender, and the flavors should meld beautifully. Taste the broth occasionally to ensure the balance of flavors is just right. If you like a lighter broth, you can gradually add up to 1½ more cups of water during this step.
- Add Lime Zest, Juice, and Seasoning: Once the sweet potatoes are soft, stir in the zest and juice of 2 fresh limes. The lime adds brightness and balances the richness of the coconut milk. Taste the soup and adjust seasoning with an additional ½ teaspoon kosher salt, if desired. For extra umami, optionally add a splash of tamari or soy sauce.
- Wilt the Kale: Next, fold in the chopped kale. Simmer gently for 1–2 minutes, just until the kale wilts but remains vibrant green. Overcooking will make the kale mushy and dull in color, so keep an eye on it.
- Add Cilantro Leaves: Just before serving, stir in the remaining cilantro leaves for a fresh herbal lift. These add a bright, aromatic finish that elevates the soup’s flavor profile.
- Prepare the Rice and Garnishes: While the soup is simmering, cook 2 cups of jasmine rice according to package instructions. Prepare garnishes: roughly chop fresh mint leaves, slice red or serrano chiles, or have sriracha sauce ready. These toppings allow everyone to customize their bowl.
- Serve the Soup: Ladle the soup into bowls, adding a scoop of cooked jasmine rice to each. Top with fresh mint, cilantro leaves, and sliced chiles. Offer additional tamari or sriracha on the side for those who like extra seasoning or heat. Serve hot and enjoy a fragrant, comforting, nutrient-rich Thai coconut soup that is satisfying, wholesome, and perfect for any day of the week.
Notes
- For a milder soup, remove the seeds from the jalapeño or omit it entirely.
- Adjust the water or coconut milk ratio to achieve your preferred soup consistency.
- Lemongrass can be substituted with 1–2 teaspoons of lemongrass paste if fresh stalks aren’t available.
- Use kale or spinach interchangeably; spinach wilts faster, so add it at the very end.
- For a richer flavor, lightly toast the mushrooms before adding other ingredients.
- The soup is naturally vegan, gluten-free, and can be made low-sodium by adjusting tamari or salt.
