coconut thai soup recipe

Written ByJenny Smyth Posted on
coconut thai soup recipe
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The Best coconut thai soup recipe

I have to say, I’m absolutely obsessed with this coconut Thai soup recipe. It’s one of those dishes that’s so easy to make and yet it’s always a crowd-pleaser. I’ve made it for my family, for friends, and even for our weekly potlucks at church. The best part? It’s incredibly healthy and can be customized to suit any dietary needs or preferences.

My kids love it because it’s a fun twist on regular old soup, and my husband loves it because it’s packed with protein and fiber. Plus, the aroma of coconut milk wafting through the kitchen is just heavenly. As for me, I love how versatile this recipe is – you can serve it as a main course, add some crusty bread on the side, or even use it as a base for a more substantial meal. And let’s not forget about the flavors! The combination of coconut milk, lemongrass, and chilies will transport you straight to the streets of Bangkok.

It’s truly a culinary experience that will leave you wanting more. When I first made this recipe, I was blown away by how quickly it came together. The prep time is minimal, and the cooking time is just 20 minutes. But don’t let that fool you – the flavors are so rich and complex that you’ll swear you spent hours slaving away in the kitchen. One of the key techniques to mastering this recipe is getting the balance of spices just right.

Don’t be afraid to adjust to taste – add more lemongrass if you prefer a stronger citrus flavor, or more chili flakes if you like things spicy. Now, I know what you’re thinking: what makes this soup so special? Well, let me tell you – it’s all about the coconut milk. It adds such a creamy texture that will make your taste buds do the happy dance. And have you ever noticed how well coconut pairs with Thai spices?

It’s like they were meant to be together! But don’t just take my word for it – give this recipe a try for yourself and see why I’m so obsessed. As an added bonus, this soup is perfect for any occasion. Want something comforting on a chilly night? This soup is your answer.

Need something quick and easy for a weeknight dinner? This soup is your solution. And if you’re looking for something special to serve at your next dinner party or holiday gathering? This coconut Thai soup recipe is sure to impress.

Coconut Thai Soup

Coconut Thai Soup

4.7 from 1481 votes

A creamy and aromatic soup made with coconut milk, lemongrass, and Thai spices. This comforting dish is balanced with tangy lime and spicy chili for a vibrant flavor profile.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

Soup Base

2 tablespoons vegetable oil
1 onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 stalks lemongrass, bruised and cut into 2-inch pieces
4 cups chicken or vegetable broth
2 cans (13.5 oz each) coconut milk
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1-2 red Thai chilies, sliced (optional)

Add-ins and Garnish

8 oz (225g) mushrooms, sliced
1 red bell pepper, thinly sliced
1 cup cooked chicken, shredded (optional)
2 tablespoons lime juice
Fresh cilantro leaves for garnish
Thai basil leaves for garnish

👨‍🍳Directions

1Heat vegetable oil in a large pot over medium heat until shimmering.
2Add sliced onion and cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
3Stir in minced garlic, grated ginger, and lemongrass pieces.
4Cook for 1 minute until fragrant, taking care not to burn the garlic.
5Pour in chicken or vegetable broth and bring to a boil over high heat.
6Reduce heat to low and simmer uncovered for 10 minutes to infuse flavors.
7Add coconut milk, fish sauce, soy sauce, brown sugar, and sliced Thai chilies if using.
8Stir well and return to a gentle simmer over medium heat.
9Add sliced mushrooms and red bell pepper.
10Cook for 5 to 6 minutes until vegetables are tender but still slightly crisp.
11If using chicken, add shredded chicken and cook for 2 minutes until heated through.
12Remove from heat and stir in lime juice.
13Discard lemongrass stalks.
14Ladle soup into bowls and garnish with fresh cilantro and Thai basil leaves.

🔧Equipment

Large pot
Wooden spoon
Knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 20g❤️Cholesterol: 15mg🧂Sodium: 850mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 16g

📝Notes

For a vegetarian version, use vegetable broth and omit chicken. Adjust spiciness by adding more or fewer Thai chilies. Leftover soup can be stored in the refrigerator for up to 3 days.

Watch Video Of How Coconut Thai Soup Works

This coconut Thai soup recipe has become one of our go-to meals at home – we love how easy it is to make ahead of time and reheat when needed.

In fact, we often double or triple the recipe so we have leftovers for days (which we then store in an airtight container in the fridge).

My kids love serving themselves bowls with crusty bread on top – it makes mealtime feel like a special treat rather than just another ordinary day.

❓ Frequently Asked Questions About Coconut Thai Soup

1.

What type of coconut milk should I use in this recipe?

I recommend using full-fat coconut milk for the best flavor and texture. You can also use low-fat or unsweetened coconut milk if you prefer a lighter version.

2.

Can I make this soup in advance?

Yes, you can make this soup in advance and store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

3.

How do I reheat this soup without losing its creamy texture?

To reheat without losing its creamy texture, heat the soup gently over low heat or in the microwave in short increments until warmed through.

4.

Can I customize this recipe to suit my dietary needs?

This recipe can be easily adapted to suit various dietary needs or preferences by substituting ingredients such as gluten-free soy sauce instead of tamari soy sauce.

5.

Is there a vegetarian version of this recipe?

This recipe can be easily modified by substituting chicken with vegetables such as mushrooms or bell peppers if desired.

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