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Authentic Thai Coconut Soup


"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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40 m servings 314 cals
Original recipe yields 8 servings


  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 523 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 69
  1. 87 Ratings

Most helpful positive review

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 thi...

Most helpful critical review

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 pepp...

Most helpful
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Least positive

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 thi...

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.

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-a...

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 al...

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...

This recipe is the best on 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 instea...

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 hurti...

FANTASTIC! This soup came out oh oh ooooh so good. My roommate who never had Thai loved it! The smell alone was stunning! A true dish for the senses! Just a few things though: 1)the serving...

I couldn't believe how close this tasted to my favorite Viet/Thai restaurant. I added more vegetables and chicken and it came out soooo good. You can add pretty much anything to this soup and it...