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Thai Coconut Soup

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Thai Coconut Soup
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Thai Coconut Soup is such a comforting soup - it's made with chicken broth, coconut milk, and a blend of flavorful ingredients! Here's how we make it at home.

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Customization Ideas

  • Switch up the protein! You can choose shrimp, chicken, tofu, and more! Or even a mixture of them, as I did in this post I actually did both chicken and shrimp!
  • Switch up the mushrooms! I used both Shimeji mushrooms and white buttom mushrooms for this dish!
  • Add noodles! Make it a whole meal by adding noodles! To do this, cook noodles as instructed, and then combine in a bowl and serve!
  • Make it diet friendly!
    • Paleo diet - switch out the brown sugar with honey.
    • Plant based - make sure to choose a plant based protein such as tofu, skip the fish sauce, and instead of chicken broth use vegetable stock.
Make it a noodle soup!

About the Ingredients

I wanted to mention a couple of things about some of the ingredients:

  • Coconut Oil - you don't need to use coconut oil if you don't have any but it does add extra flavor in my opinion!
  • Thai Red Curry Paste - you can find these in Asian supermarkets but I've also seen them in my local Publix in the International aisle. I recommend using Maesri brand!
  • Fish Sauce - you can find these in Asian supermarkets but I've also seen them in my local Publix in the International aisle. They are actually from fish or shellfish, salt, and water so they are not plant based. So skip this if you are on a plant based diet.
  • Thai Coconut Milk - make sure to get full fat coconut milk! They come in cans. I recommend Chaokoh Coconut Milk.

How to cook Thai Coconut Soup

Gather your ingredients:

  • 1 tablespoon coconut oil (or other cooking oil)
  • 2 tablespoons grated fresh ginger (or galangal)
  • 2 teaspoons Thai red curry paste
  • 1 stalk lemon grass, minced (or 1 tablespoon lemongrass paste)
  • 4 cups chicken broth
  • 1 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 cans Thai coconut milk
  • 8 oz mushrooms, sliced
  • 1 lb protein of choice (ex: shrimp, chicken, tofu, etc. or even a mix!)
  • Salt to taste
  • 1 lime, cut in wedges
  • Chopped fresh cilantro (garnish)

Heat up the coconut oil in the soup pot on medium high. Once heated, add ginger, red curry paste, lemongrass, and stir for about a minute.

Add chicken broth, fish sauce, brown sugar, and mix well. Bring to a boil, and then reduce heat to low and let it simmer for 10 minutes.

Add coconut milk and mushrooms, and protein of choice, mushrooms, and cook until protein is cooked thoroughly.

Add lime juice, salt to taste, and garnish with cilantro.

Remove from heat and serve as is or with some noodles!

Add noodles to make it a meal!

Yield: 8 servings

Thai Coconut Soup

Thai Coconut Soup

Thai Coconut Soup is such a comforting soup – it’s made with chicken broth, coconut milk, and a blend of flavorful ingredients! Here’s how we make it at home.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 tablespoon coconut oil (or other cooking oil)
  • 2 tablespoons grated fresh ginger (or galangal)
  • 2 teaspoons Thai red curry paste
  • 1 stalk lemongrass, minced (or 1 tablespoon lemongrass paste)
  • 4 cups chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 cans full-fat Thai coconut milk
  • 8 oz mushrooms, sliced (e.g., Shimeji, white button)
  • 1 lb protein of choice (shrimp, chicken, tofu, or a mix!)
  • Salt to taste
  • 1 lime, cut into wedges
  • Chopped fresh cilantro, for garnish

Instructions

  1. Heat coconut oil in a soup pot over medium-high heat.
  2. Add ginger, red curry paste, and lemongrass. Stir for about 1 minute until fragrant.
  3. Pour in the chicken broth, fish sauce, and brown sugar. Mix well and bring to a boil.
  4. Reduce heat and let it simmer for 10 minutes.
  5. Add coconut milk, mushrooms, and protein of choice. Simmer until the protein is cooked through.
  6. Squeeze in lime juice, season with salt to taste, and garnish with cilantro.
  7. Serve hot as-is or with cooked noodles for a full meal!

Notes

  • Switch up the protein! Use shrimp, chicken, tofu—or mix them like I did in this version!
  • Try different mushrooms! I used both Shimeji and white button mushrooms.
  • Add noodles! Cook your favorite noodles separately and add them to the bowl before ladling the soup in. Makes it super satisfying!

    • As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1
    Amount Per Serving: Calories: 442Total Fat: 24gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 844mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 48g

    The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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