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The Best Thai Coconut Soup Recipe

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★★★★★

4.7 from 100 reviews

A rich and flavorful Thai Coconut Soup featuring a creamy coconut milk base infused with aromatic ginger, red curry paste, and lemongrass, complemented by fresh shiitake mushrooms and tender shrimp, finished with lime juice and cilantro for a refreshing zing.

Ingredients

Scale

Soup Base

  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons red curry paste
  • 1 stalk lemongrass, minced
  • 4 cups chicken broth
  • 3 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • 3 (13.5 ounce) cans coconut milk

Add-ins

  • ½ pound fresh shiitake mushrooms, sliced
  • 1 pound medium shrimp, peeled and deveined

Finishing Touches

  • 2 tablespoons fresh lime juice
  • Salt to taste
  • ¼ cup chopped fresh cilantro

Instructions

  1. Heat the oil: In a large pot or saucepan over medium heat, warm 1 tablespoon of vegetable oil until shimmering.
  2. Sauté aromatics: Add 2 tablespoons grated fresh ginger, 2 teaspoons red curry paste, and 1 stalk minced lemongrass to the pot. Stir constantly and cook for about 2-3 minutes until fragrant, ensuring the curry paste is well incorporated.
  3. Add liquids: Pour in 4 cups of chicken broth, 3 tablespoons fish sauce, and 1 tablespoon light brown sugar. Stir to combine and bring the mixture to a gentle boil.
  4. Incorporate coconut milk: Slowly add 3 cans (13.5 ounces each) of coconut milk to the pot, stirring continuously to achieve a smooth, creamy consistency. Reduce heat to medium-low and simmer gently for 5 minutes to blend flavors.
  5. Add mushrooms: Stir in ½ pound sliced fresh shiitake mushrooms and cook for another 5 minutes until mushrooms are tender.
  6. Cook shrimp: Add 1 pound of peeled and deveined medium shrimp to the soup. Cook for 3-4 minutes, or until the shrimp turn pink and opaque, ensuring they are fully cooked through.
  7. Season and finish: Remove the pot from heat. Stir in 2 tablespoons fresh lime juice and salt to taste, adjusting to achieve a balanced flavor profile.
  8. Garnish and serve: Ladle the soup into bowls and sprinkle each serving with ¼ cup chopped fresh cilantro for a fresh, herbal finish.

Notes

  • Use fresh lemongrass for the best authentic flavor; if unavailable, substitute with 1 teaspoon lemongrass paste.
  • Adjust the amount of red curry paste to control the spice level, adding more for heat or less for a milder soup.
  • Shrimp can be substituted with chicken or tofu for different protein options.
  • For a vegetarian version, replace chicken broth with vegetable broth and omit fish sauce, or use a vegetarian fish sauce alternative.
  • Serve with steamed jasmine rice or rice noodles to make it a heartier meal.

Keywords: Thai Coconut Soup, Tom Kha, Coconut Milk Soup, Shrimp Soup, Thai Soup, Spicy Soup, Creamy Soup, Lemongrass Soup

Find it online: https://mjrecipe.com/the-best-thai-coconut-soup-recipe/