The Best Thai Coconut Soup Recipe - Allrecipes.com
The Best Thai Coconut Soup Recipe
  • READY IN ABOUT hrs

The Best Thai Coconut Soup

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"Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 30 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 22, 2010

I'm the one that submitted this recipe and I just wanted to add a little note: If you can't find lemongrass, most stores carry lemongrass paste. It's not as good as fresh lemongrass, but at least you will get some of the flavor. Also, I've discovered that adding basmati rice that is a little toasted or crispy adds another really great element to this soup. One more thing, my recipe calls for minced lemongrass because we like the texture and crunch of it. However, some people might not, so you can just put the whole stalks in a take them out when ready to eat. Thanks for all the great reviews! EDIT: My recipe calls for 2 teaspoons of curry paste because I used incredibly spicy paste. Lately I am not able to find that particular brand and most red curry pastes on the market are not very spicy. So add to taste and according to how spicy the paste is that you have.

 
Most Helpful Critical Review
Feb 12, 2013

I used only 2 cans of coconut milk and this was still too much (I love coconut anything). Next time I would only use one and would also add waaay more lime juice (to give it that sweet and sour Thai flavour), more lemongrass, and possibly some lime leaves and fresh Thai chilies. I also added two heads of bok choy to make it more of a meal, which turned out well.

 
Jun 17, 2008

This Was So GOOD! I Added Chicken Instead Of Shrimp (Let The Chunks Of Chicken Simmer In Chile Base For 30 Min, Then Let Simmer WIth Coconut Milk For 45 More Minutes So The Chicken Would Infuse WIth Flavor And Be Tender). Also Added Rice Noodles (I Suggest Boiling Them Separatly, Then Adding Them To A Bowl With The Soup Placed On Top- The Noodles Will Suck Up The Broth If You Add The Dried Noodles To Cook In The Soup.) So Good, Could Also Add Bean Sprouts Or Anything Else You Can Think Of!!!

 
Aug 04, 2008

Holy smokes, this was AWESOME!!! My boyfriend snarfed it, and I loved it, too. My sister wasn't too hot about the chunks of lemongrass. I liked them, but if they bother you, you can always buy lemongrass paste, I suppose. Anyways, this was fast, easy, and total comfort food. Great recipe!

 
Feb 07, 2011

Absolutely fabulous!!! Because fresh lemon grass wasn't available, I used the tube lemon grass. You need triple the fresh. But oh so yummy!

 
Aug 13, 2007

Awesome, authentic soup! Tastes great over brown basmati rice with a ton of fresh cilantro on top. Very filling and tastes just as good the next day. This soup has so much flavor. I will make this one again and again!

 
Jun 18, 2009

Like many people here I get tempted to tweak recipes. Not this one. It rivals a favorite local Thai restaurant that my Sweetheart and I go to so I resist the temptation to tamper. Some folks might like or expect it to be spicier but for us this is perfect. I wish i could give it more stars.

 
Mar 17, 2008

We love this soup! I added 1 chicken breast sliced thin in bitesize pieces while the soup was in the simmer because when we get this at our favorite Thai place, this is how they make it! We had never had shrimp in it before, but what a great addition! I did not use Shitake mushrooms because I had white mushrooms, but it would be fabulous. Can't add too much ginger so don't worry about the amount listed in the recipe. I grated it using a microplane. My other additions were galanga and dried red thai chilies 'cause HE likes it hot. I used about a tsp of the tube lemongrass (cause fresh is sometimes hard to find here in the"sticks".) I made the entire recipe and we ate most of it in one sitting. There's just enough for me for lunch today. (YAY!)

 

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Nutrition

  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 32.9 g
  • 51%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 609 mg
  • 24%

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

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