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Mild Coconut Vegetable Soup
A gentle Thai-inspired soup with creamy coconut, tender vegetables, and warm spices.
9-11mo12-18mo18-24mo2-3y
No top allergens
Ingredients
- 1 cup light coconut milk
- 1 cup low-sodium chicken
- 1 small sweet potato
- 1 small zucchini
- 4 pieces corn
- 1 piece lemongrass stalk
- 3 slices galangal
- 1 teaspoon lime juice
Steps
- Peel and dice the sweet potato into small cubes. Dice the zucchini similarly. Slice the baby corn into small rounds.
- Bruise the lemongrass stalk by pressing firmly with the flat of a knife. Add the lemongrass and galangal slices to the broth in a saucepan and bring to a simmer for 5 minutes to infuse. Remove and discard both aromatics.
- Add the sweet potato to the infused broth, cover, and cook for 8 minutes.
- Add the zucchini and baby corn and cook for a further 5 minutes until all vegetables are very tender.
- Stir in the coconut milk and lime juice and heat gently for 2 minutes. Do not boil after adding coconut milk.
- For 9-11 month servings, mash or puree a portion to a thick, smooth soup. For 12 months and up, serve as a soft chunky soup.
Nutrition
- Calories
- 120
- Protein
- 2g
- Fat
- 6g
- Carbs
- 16g
- Iron
- 0.8mg
- Calcium
- 35mg
Tips by age
9-11mo
Blend a portion smooth or mash thoroughly. Ensure no firm vegetable pieces remain.
Choking safety: Blend fully or mash to no firm chunks. Baby corn pieces must be very soft.
12-18mo
Dice vegetables very small (pea-sized) before serving. Serve with a soft grain alongside.
Choking safety: Cut all vegetables to pea-sized pieces. Check baby corn is soft enough to mash between gums.
18-24mo
Soft chunks are fine. Offer with soft rice or bread for dipping.
2-3y
Serve as a full bowl. Child may enjoy tearing soft bread to dip.
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