Spicy Coconut Soup

Warm up with a bowl of Spicy Coconut Soup! This creamy, flavorful dish combines fiery spices and tender proteins for a comforting meal ready in under an hour. Perfect for any occasion.

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Prep Time 20

Cook Time 20

Resting Time 5

Total Time 45

Servings: 4 people

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

3 garlic cloves
2 shallots
1 piece fresh ginger (about 3 cm), grated
2 stalks lemongrass tender parts only, finely chopped
3 fresh red chilies (adjust to taste)
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tbsp shrimp paste or miso (for a vegetarian option)

Equipment

Food processor or mortar and pestle
Large pot or saucepan
Wooden spoon
Serving bowls
Measuring cups

Method

Blend all the laksa paste ingredients in a food processor or mortar until smooth.
Heat oil in a large pot over medium heat, add the laksa paste, and cook for 3–5 minutes.
Pour in the coconut milk and broth, stirring well, and let simmer for 10 minutes.
Add your choice of protein to the pot and cook for another 5 minutes until heated through.
Divide the cooked rice noodles and bean sprouts among serving bowls and ladle the hot soup over the top.
Finish with fresh cilantro, lime wedges, and optional toppings. Serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Feel free to adjust the spice level of the soup by modifying the number of red chilies. For a fresh twist, serve this soup in colorful bowls and arrange your garnishes neatly. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To maintain noodle texture, store them separately and combine when ready to serve.

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