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Spicy Thai Coconut Soup

This soup, otherwise known in Thailand as Tom Kha, gets its name from tom, meaning soup, and kha, meaning “galangal,” a type of aromatic root vegetable. Make this quick and easy Thai classic at home, fragrant with herbs and spices, for dinner tonight.

Prep time: 20 mins.
Cook time: 30 mins.
Total time: 50 mins.
Servings: 4

What you need

Ingredients

1 stalk lemongrass
2 tbsp coconut oil
4 cloves garlic, minced
1 small piece fresh ginger, cut into 1/8-inch thick slices
1/2 white onion, thinly sliced
1 1/2 cups sliced mushrooms
1 red bell pepper, thinly sliced
6 tbsp Maggi powdered coconut milk
2 cubes Maggi Bouillon
2 tbsp chili paste
1 tbsp fish sauce
1/4 cup fresh cilantro leaves
1/4 cup torn fresh Thai basil
2 tbsp thinly sliced green onions

How to prepare

Instructions

1

Remove tough outer leaves from lemongrass; trim base and top of stalk, and finely chop tender core. Set aside.

2

Heat coconut oil in large high-sided saucepan; cook garlic, ginger and lemongrass for 1 to 2 minutes or until fragrant. Add onion, mushrooms and bell pepper; cook for 2 to 4 minutes or until softened.

3

In large bowl, whisk together 4 1/2 cups water, Maggi powdered coconut milk, Maggi Bouillon, chili paste and fish sauce; pour over vegetables. Bring to boil; reduce heat and simmer for 15 minutes.

4

Spoon into bowls. Garnish with cilantro, basil and green onions.

Tips

Tip

Mix together any leftover soup with mashed potatoes the next day for a uniquely delicious side dish.

Nutrition information

Amount
% DV
Calories
354.44
Main course
Friends
Easy
Family
Lunch
Dinner
Family Meals
Small meal
Date night
Autumn
For two
Weekends
Weekdays