Best Thai Coconut Soup
A bright, creamy, and comforting Thai coconut soup that’s quick to prepare and perfect for weeknight dinners. This soup is ideal for meal prep and impressing guests with its vibrant flavors.
Ingredients
Base Ingredients
- 1 tablespoon vegetable oil For sautéing
- 2 tablespoons grated fresh ginger For flavor
- 2 teaspoons red curry paste Adjust based on spice preference
- 1 stalk lemon grass, minced Adds fragrance and depth
- 4 cups chicken broth Can use vegetable broth for a vegetarian option
- 3 tablespoons fish sauce For umami flavor
- 1 tablespoon light brown sugar Balances flavors
- 3 cans coconut milk (13.5 oz each) Can use light or full fat
Protein and Vegetables
- ½ pound fresh shiitake mushrooms, sliced Adds texture
- 1 pound medium shrimp, peeled and deveined Can substitute with chicken or tofu
- 2 tablespoons fresh lime juice Adds brightness
- salt to taste salt Adjust based on preference
- ¼ cup chopped fresh cilantro For garnish
Instructions
Cooking Steps
- Heat the vegetable oil in a large pot over medium heat.
- Add the grated ginger and red curry paste, sautéing until fragrant.
- Stir in the minced lemongrass and cook for 1 minute.
- Pour in the chicken broth and bring to a simmer.
- Add fish sauce, brown sugar, and coconut milk.
- Let it cook for about 5-10 minutes.
- Add the sliced shiitake mushrooms and shrimp, cooking until the shrimp turns pink.
- Stir in the lime juice and season with salt to taste.
- Garnish with chopped fresh cilantro before serving.
Notes
To store, cool completely, then refrigerate for up to 3 days or freeze for longer. Shrimp can become rubbery if overcooked, so consider leaving it out if you plan to freeze leftovers. Reheat on the stovetop, adding a splash of broth if thick. Optional: Add more vegetables like baby bok choy or spinach at the end for extra nutrition.