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Thai Coconut Soup Recipe

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4.1 from 58 reviews

This Thai Coconut Soup is a flavorful and creamy broth-based dish combining fragrant ginger, garlic, lemongrass, and curry powder with rich coconut milk and a hint of heat from chili paste and Thai peppers. Enhanced by fresh lime and umami fish sauce, it’s a comforting and easy-to-make soup perfect for a light meal or appetizer, with optional protein add-ins like shrimp or tofu.

Ingredients

Base Ingredients

  • 1 Tablespoon light olive oil or avocado oil
  • 1 Tablespoon freshly grated ginger
  • 2 teaspoon minced garlic
  • 1 Tablespoon asian chili paste (adjust to spice preference)
  • 1 stalk fresh lemongrass, peeled and cut into 1 inch pieces
  • 2-3 teaspoons curry powder
  • 4 cups organic broth or vegetable stock
  • 2 Tablespoons fish sauce or gluten free soy sauce (or tamari)
  • 1 Tablespoon raw sugar
  • 15-ounce (2 cups) canned regular or light coconut milk

Vegetables and Garnishes

  • 8 ounces white mushroom caps, sliced
  • 2 teaspoons lime zest (from 1 lime)
  • Fresh lime juice (to taste, about 1-2 tablespoons)
  • Chopped scallions (green portion)
  • Fresh torn cilantro
  • 2 red Thai peppers (seeds in or removed), sliced for garnishing

Optional Add-ins

  • Cooked shrimp
  • Chicken
  • Tofu
  • Any other shredded or chopped cabbage

Instructions

  1. Sauté Aromatics: Heat oil in a large pot over medium heat on the stovetop. Add the freshly grated ginger, minced garlic, asian chili paste, lemongrass pieces, and curry powder. Cook while stirring often for 1-2 minutes until the mixture is very fragrant, releasing the vibrant aromas.
  2. Simmer Broth: Stir in the organic broth or vegetable stock, fish sauce (or gluten free soy sauce), and raw sugar. Reduce the heat to low and let the soup simmer gently for 10 to 15 minutes to allow the flavors to meld. (Optional: strain out the ginger and lemongrass for a smoother broth, though this might slightly reduce flavor intensity.)
  3. Add Coconut Milk and Mushrooms: Pour in the coconut milk and stir well to create a creamy soup base. Add the sliced white mushrooms and lime zest. Continue cooking on low to medium-low heat for 5 to 8 minutes, until the mushrooms have softened and cooked through. If using optional proteins like cooked shrimp, chicken, or tofu, add them now to warm through with the mushrooms.
  4. Finish and Garnish: Stir in fresh lime juice to brighten the soup’s flavor. Serve hot garnished with chopped scallions, torn fresh cilantro, and sliced red Thai peppers for extra heat and color, if desired.
  5. Storage: Allow soup to cool completely before storing. Keep in a covered container in the refrigerator for up to 4 days, reheating gently before serving.

Notes

  • Adjust the amount of asian chili paste according to your heat preference to make the soup milder or spicier.
  • You can use either regular or light coconut milk depending on how rich you want the soup to be; light coconut milk reduces calories and fat.
  • Straining out the lemongrass and ginger after simmering is optional. It provides a smoother broth but might reduce some aromatic flavor.
  • Optional protein additions like shrimp, chicken, or tofu can make the soup more hearty and filling.
  • Use gluten free soy sauce or tamari instead of fish sauce to accommodate dietary preferences.

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