This is my all-time favorite Curry Coconut soup recipe. It has the sweetness of coconut milk, the tanginess of lime juice, and the spice and heat from red curry. If you have never tried Thai Soup with coconut milk, please do yourself a favor and try it. It is very easy to make the basic broth and you can add shrimp or chicken.
In this recipe, I used shrimp because I love them, and shiitake mushrooms that give the soup a very earthy flavor too. Whenever I go to a Thai restaurant, this is the soup I order and when I learned how easy it was to make, I was so thrilled that I could have it any time at home.
This truly is the best and easiest recipe for making this delicious concoction. Please try it, leave a comment and let me know what you think and how you liked it!
HOW TO MAKE THAI COCONUT SOUP?
- In a large pot, heat the oil and cook the ginger, lemongrass, and red curry for a minute until fragrant
- Pour in the chicken stock, fish sauce, and brown sugar. Simmer for 15 minutes.
- Add the coconut milk and mushrooms and cook for 5 more minutes or until mushrooms are soft
- Lastly, add the shrimp and cook just until they lose their transparency, about 3-5 minutes.
- To serve, add chopped cilantro on top and extra lime juice if needed.
WHAT TO SERVE WITH THAI COCONUT SOUP?
If you feel the need to serve something extra, I would definitely go with another Thai dish like Pad Thai for example, or fried rice would be a great pairing too.
If you want to make this soup your main dish, you can certainly add rice noodles to it and make it heartier, and just serve the soup. So before adding the shrimp, add rice noodles and cook until tender and then add the shrimp and cook for 3 or 5 more minutes.
CAN YOU FREEZE THAI COCONUT SOUP?
Soups that contain dairy or non-dairy milk don’t do very well when frozen. They tend to separate and they will never regain their texture once reheated. You can, if you want to, freeze the soup base without the coconut milk and add it when reheating. Mushrooms don’t do very well either when frozen.
So I really wouldn’t recommend freezing this soup.
HOW LONG DOES THAI COCONUT SOUP LAST?
In the fridge, Thai coconut soup will last up to 4 days.
OTHER RECIPES YOU MIGHT ENJOY
The Best Ever 'Thai Coconut Soup'
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 1 stalk lemongrass, minced
- 2 teaspoon red curry paste
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 2 (13.5 oz) cans coconut milk
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp - peeled and deveined
- 2 tablespoons fresh lime juice
- Salt to taste
- ¼ cup chopped cilantro
Instructions
- In a large pot, heat the oil and cook the ginger, lemongrass, and red curry for a minute until fragrant
- Pour in the chicken stock, fish sauce, and brown sugar. Simmer for 15 minutes.
- Add the coconut milk and mushrooms and cook for 5 more minutes or until mushrooms are soft
- Lastly, add the shrimp and cook just until they lose their transparency, about 3-5 minutes.
- To serve, add chopped cilantro on top and extra lime juice if needed.
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