The Best Thai Coconut Soup

The Best Thai Coconut Soup

408
Jessica 8

"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

1 h 5 m servings 375 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

408
  1. 517 Ratings

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Most helpful positive review

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 leas...

Most helpful critical review

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 ...

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 leas...

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 ...

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 bu...

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

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 th...

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 ...

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 mig...

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 ...

This was SO good!!!! Here are some of the changes I made though: I cut the lemon grass too small and it's hard to pick out/ literally hard to eat, so I'd cut 2 stocks in bigger pieces I used...