Print

Thai Coconut Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This flavorful and comforting Thai Coconut Soup combines rich coconut milk, aromatic herbs, and fresh shrimp or chicken for a delicious and satisfying meal. With ginger, lemongrass, and red curry paste, this soup has the perfect balance of spice, sweetness, and creaminess, making it an excellent choice for a cozy dinner. Serve it with steamed rice for a complete, delightful dish!

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons red curry paste
  • 1 stalk lemongrass, minced (or 1 tablespoon lemongrass paste)
  • 4 cups chicken broth
  • 3 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • 3 (13.5-ounce) cans coconut milk
  • ½ pound fresh shiitake mushrooms, sliced
  • 1 pound medium shrimp, peeled and deveined (or 2 cups cooked chicken)
  • 2 tablespoons fresh lime juice
  • Salt, to taste
  • ¼ cup chopped fresh cilantro

Instructions

  • Prepare ingredients: Gather and measure all the ingredients to streamline cooking.
  • Cook aromatics: Heat the vegetable oil in a large pot over medium heat. Add grated ginger, red curry paste, and minced lemongrass. Cook and stir for 2-3 minutes until fragrant.
  • Simmer the broth: Stir in chicken broth, fish sauce, and brown sugar. Bring the mixture to a simmer and cook for about 5 minutes to meld the flavors.
  • Add coconut milk and mushrooms: Pour in the coconut milk and add the sliced shiitake mushrooms. Stir well and cook until the mushrooms are tender, about 5-7 minutes.
  • Cook the shrimp: Add the peeled and deveined shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and are no longer translucent. (If using chicken, ensure it is fully cooked before adding.)
  • Finish with lime juice: Stir in the fresh lime juice and season the soup with salt to taste.
  • Garnish and serve: Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve hot, optionally over steamed rice.

Notes

  • For a vegetarian option, substitute shrimp with tofu or a mix of vegetables like bell peppers, carrots, and zucchini.
  • If you prefer a spicier soup, you can increase the amount of red curry paste or add some chili flakes.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. The soup can be reheated in a pot over medium heat until warmed through.

Nutrition

Find it online: https://deliceflash.com/thai-coconut-soup/