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. The broth is very easy to make and you can add shrimp, chicken, or veggies. This one, and Homemade Cream of Mushroom Soup, are my all-time favorite soups!
In this recipe, I used shrimp and shiitake mushrooms. Whenever I go to a Thai restaurant, this is the soup I order, and when I learned how easy it was to make at home, I was thrilled!
This truly is the best and easiest recipe for making this delicious soup. 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 the 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 Massaman Curry or maybe a Beef Stir Fry. If you want to make this soup your main dish, add rice noodles to it and make it heartier. For dessert, I like serving something lemony like Lemon Custard Pudding Cake or Lemon Brownies.
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 when frozen either.
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 teaspoons 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 paste for a minute until fragrant.
- Pour in the chicken broth, fish sauce, and brown sugar. Simmer for 15 minutes.
- Add the coconut milk and mushrooms, and cook for 5 more minutes or until the mushrooms are soft.
- Lastly, add the shrimp and cook them just until they lose their transparency, about 3-5 minutes. Check the seasoning and add salt if needed.
- To serve, add chopped cilantro on top and extra lime juice if needed.
Nutrition
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