Authentic Thai Coconut Soup Recipe - Allrecipes.com
Authentic Thai Coconut Soup Recipe
  • READY IN 40 mins

Authentic Thai Coconut Soup

Recipe by  

"This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
  2. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
  3. To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2006

first, thank you for the good reviews. And, babbini ur totally right, when i submitted this recipe to the site , i put red curry powder, and u can substitute it for cayenne pepper too, but i think it was a typing mistake, they deleted the word red. And u can substitue galangal by ginger, however don't skip the lime leaves or the lemongrass, it makes a big difference. thanks again!!

 
Most Helpful Critical Review
Dec 22, 2010

I added 4 cups of water instead of two, one of those cups being chicken broth not water. Otherwise, its too heavy, and the coconut taste is too strong. I also added two finely chopped green peppers and 1 cup of finely chopped mushrooms. Tasted pretty good.

 
Feb 09, 2008

Easy on the brown sugar, I would put a tablespoon. Also we couldn't find lime leafs so we zested a lime instead. Just as good in my opinion.

 
Jun 08, 2006

oh my gosh- it is authentic and tastes just like the one at a local restaurant! Aince I eat Thai but rarely make it, I asked an asian friend to pick up some of the harder to find ingredients-asian mkt only. Galangal is apparently VERY close to ginger so you can use it interchangably. And the curry should be red Thai curry not the regular kind... This is delicious! Thank you for the recipe. Please post more!

 
Jan 15, 2008

I've had Thom Kha Gai in many great Thai restaurants and this rivals the best. I'm sure it would have been even better had I used Kaffir leaves but couldn't find them at the grocery store. I also substituted ginger for galangal. I used half the mushrooms required which was a good amount and used chicken instead of shrimp. Can't wait to make this for company.

 
Feb 11, 2008

This was a huge hit amongst all my friends. I went heavy on the lime leaves, galangal and added fresh basil from the tube (in the refrigerated section). I actually used regular curry and it came out great. I also added unshelled edemame. Substituted chicken for shrmip and chicken turned out very moist. Before straining out the herbs, keep tasting broth until it tastes flavorful to you. I'll probably try with thai curry paste next time to taste the difference.

 
Feb 06, 2007

This recipe is the best on AllRecipes.com. I cannot believe I made such authentic tasting Thai soup, just as good as a Thai restaurant's! The only changes I made were 1- used yellow curry instead of red 2- couldn't find kaffir lime leaves so used a whole lime rind instead and 3 - added baby corn to the mix. This soup is gonig to becomea staple when I need to impress visiting family and friends. Thank you so much!

 
Jul 09, 2008

Like many other reviewers, I could not get all the ingredients for this recipe. Even so, it still came out tasting just like the Thai Coconut Soup I get from my favorite restaurant without hurting my wallet. This recipe makes a fabulously rich soup that is a treat for the senses.

 

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Nutrition

  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 523 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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