Thai Coconut Curry Soup

A warming, aromatic broth layered with coconut, lime, and lemongrass—perfect over a tangle of ramen noodles.

Ingredients

• 1 tablespoon coconut oil

• 1/2 onion, thinly sliced

• 3 garlic cloves, minced

• 3 inches of ginger, julienned

• 1 large (or 2 small) lemongrass stalks, cut into 2-inch pieces

• 4 cups vegetable broth

• 1 can organic coconut milk

• 1/2 tablespoon sugar

• 2 tablespoons fish sauce

• 1 1/2 tablespoons Thai red curry paste

• Juice of 1 very juicy lime

• 1 jalapeño (or other chili), thinly sliced

• 6 oz mushrooms (such as bunapi mushrooms)

• 1 bok choy, sliced into medium-sized pieces

• Salt, to taste

• Cilantro, to taste

• Ramen noodles

Instructions

1. Sauté Aromatics
   Heat a heavy-bottomed pan over medium heat. Add coconut oil. Once hot, add onion, garlic, and a pinch of salt. Cook for 3–4 minutes until softened.

2. Add Ginger and Lemongrass
   Add the ginger and snapped lemongrass to the pan. Cook a few more minutes until fragrant.

3. Simmer the Broth
   Add broth and coconut milk. Bring to a gentle boil. Stir in fish sauce, sugar, and curry paste. Let cook for 10 minutes to develop flavor.

4. Add Lime, Veggies, and Adjust Seasoning
   Stir in lime juice, jalapeño, mushrooms, and bok choy. Simmer until veggies are tender. Taste and adjust with more lime or curry paste if needed.

5. Prepare the Ramen Noodles
   Cook noodles according to package directions. Drain and set aside.

6. Assemble the Dish
   Add noodles to serving bowls, pour soup over top, and garnish with cilantro, sesame seeds, or chili oil if desired.