Name: Thai Coconut Seaweed Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 2 cups dried mixed seaweed (wakame and dulse), soaked in water for 10 minutes and drained; 2 cans (13.5 oz each) unsweetened coconut milk; 4 cups vegetable broth; 3 stalks lemongrass, tough outer layers removed, bruised and cut into 3-inch pieces; 2-inch piece galangal or ginger, thinly sliced; 6 kaffir lime leaves, torn; 2 Thai bird's eye chilies, sliced (adjust to taste); 8 oz shiitake mushrooms, stems removed and caps sliced; 1 block (14 oz) firm tofu, cubed; 2 tablespoons fish sauce (or soy sauce for vegetarian option); 2 tablespoons lime juice, freshly squeezed; 1 tablespoon palm sugar or brown sugar; 1/2 cup cilantro leaves, chopped; 4 green onions, thinly sliced

Instructions

Prepare the aromatic base

In a large pot, combine the coconut milk and vegetable broth. Add the lemongrass, galangal or ginger, and kaffir lime leaves. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer for 10 minutes to infuse the flavors.
Add the mushrooms and tofu

Add the sliced shiitake mushrooms and tofu cubes to the broth. Simmer gently for 5 minutes until the mushrooms are softened. Be careful not to boil vigorously as this can cause the coconut milk to separate.
Incorporate the seaweed

Add the soaked and drained seaweed to the soup. Stir gently and simmer for another 5 minutes until the seaweed is tender but still has some texture. Add the sliced chilies at this point, adjusting the amount based on your spice preference.
Season and finish

Remove the pot from heat. Add the fish sauce (or soy sauce), lime juice, and palm sugar. Stir until the sugar dissolves. Taste and adjust seasonings as needed - the soup should have a balance of spicy, sour, salty, and sweet flavors.
Remove aromatics and garnish

Fish out and discard the lemongrass pieces, galangal slices, and kaffir lime leaves. Stir in half of the chopped cilantro and green onions, reserving the rest for garnish.
Serve hot

Ladle the soup into serving bowls. Garnish each bowl with the remaining cilantro and green onions. Serve immediately while hot, with lime wedges on the side for additional acidity if desired.

Thai Coconut Seaweed Soup

Ingredients

Instructions

Nutritional Information