If you’re searching for a dish that’s equal parts creamy, zesty, and incredibly comforting, you simply have to try Thai Coconut Soup. Known for its aromatic broth infused with coconut milk, lemongrass, fresh ginger, and a gentle hint of red curry, this soup is a soul-warming classic that brings together the very best flavors of Thai cuisine. Whether you’ve had a long day or you’re craving something cozy yet vibrant, this homemade soup comes together in around 35 minutes with just a handful of easy-to-find ingredients. Each spoonful is an explosion of taste and texture — silky, aromatic, tangy, and absolutely irresistible.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Thai Coconut Soup starts with a handful of fresh, flavorful ingredients that are easy to prepare but essential for building layers of taste. Each one adds a unique note — from the creaminess of coconut milk to the brightness of herbs and citrus, you’ll love how simple ingredients transform into something extraordinary.
- Coconut oil: Adds a subtle, fragrant base note and helps all the aromatics come alive.
- Onion: Provides a gentle sweetness and depth to the soup’s base.
- Garlic: Brings a punch of savory, irresistible aroma.
- Fresh ginger: Delivers a warming, peppery zing that’s classic in Thai cuisine.
- Red Thai curry paste: Infuses the broth with spice, color, and unmistakable Thai flavor.
- Chicken or vegetable broth: Forms the savory backbone and brings everything together.
- Full-fat coconut milk: Gives the soup its trademark creaminess and mellow sweet flavor.
- Fish sauce or soy sauce: Balances the soup with an umami-rich, salty note (go for soy sauce to keep it vegetarian).
- Brown sugar: Offers subtle sweetness that perfectly balances out the spice and salt.
- Lemongrass: Adds a floral, lemony brightness that makes Thai Coconut Soup so aromatic.
- Mushrooms: Soak up all the flavors and bring an earthy, hearty element to the broth.
- Shredded cooked chicken or tofu: An easy way to make the soup hearty and satisfying, whether you prefer meat or a plant-based option.
- Baby spinach or bok choy: Adds color, freshness, and a pleasant bite to each bowl.
- Lime juice: The final squeeze wakes up all the flavors and gives the soup its signature tang.
- Chopped fresh cilantro and lime wedges: A bright, herbaceous garnish that makes each serving pop.
How to Make Thai Coconut Soup
Step 1: Sauté the Aromatics
Start by heating the coconut oil in a large pot over medium heat. When the oil shimmers, toss in your sliced onion and sauté for around 3 to 4 minutes until it turns translucent and soft. This is where all the lovely flavors begin to bloom. Next, add the minced garlic, grated ginger, and red Thai curry paste. Stir constantly and cook for about 1 to 2 minutes, letting all those spices, aromatics, and pastes melt together, filling your kitchen with the most incredible fragrance.
Step 2: Build the Flavored Broth
Now it’s time to make your soup base truly irresistible. Pour in the chicken or vegetable broth and add the coconut milk, fish sauce or soy sauce, brown sugar, and the smashed lemongrass stalk. Give it all a good stir, making sure everything is well blended. Bring the mixture up to a gentle simmer — you’ll see the broth turn creamy and beautifully fragrant, with notes of lemongrass and ginger wafting through the air.
Step 3: Add Mushrooms and Simmer
Slip in your sliced mushrooms and let them simmer in the bubbling broth for about 5 minutes. This step allows the mushrooms to soak up all those wonderful flavors and take on a tender, juicy texture. You’ll notice the broth deepening in flavor with every minute.
Step 4: Finish with Protein and Greens
Add your shredded cooked chicken or tofu (depending on what you prefer), followed by the baby spinach or bok choy. Let everything simmer together for another 2 to 3 minutes — just until the protein is heated through and the greens are just wilted. The soup should look vibrant and taste deeply savory but fresh.
Step 5: Final Touches & Serve
Before ladling your Thai Coconut Soup into bowls, remember to fish out the pieces of lemongrass (they’re fragrant but not great to chew). Squeeze in the juice of one lime and give the soup a quick taste — add a little more lime, salt, or sugar if you want to balance it even further. Serve piping hot, adorned with fresh cilantro and lime wedges to bring everything together in the happiest way.
How to Serve Thai Coconut Soup
Garnishes
The finishing touches make this Thai Coconut Soup extra special. Sprinkle each bowl generously with chopped fresh cilantro and add a wedge or two of lime for bright, tangy bursts. If you’re a spice lover, a thinly sliced Thai chili or sprinkle of red pepper flakes on top will give it a little kick. These garnishes make every serving look and taste restaurant-worthy.
Side Dishes
Thai Coconut Soup is delightfully satisfying on its own but pairs beautifully with jasmine rice or a bowl of soft rice noodles. Both soak up the savory broth perfectly, making for a heartier meal. For a vibrant spread, serve alongside spring rolls, Thai cucumber salad, or a crispy vegetable tempura for a bit of crunch and variety.
Creative Ways to Present
There’s no wrong way to serve this soup, but for a fun twist, ladle it into small mugs for a cozy appetizer, or assemble a Thai Coconut Soup bar with extra toppings like sliced scallions, bean sprouts, or chili oil so everyone can customize their bowl. Serving it in coconut shells (if you’re feeling fancy) adds a festive, tropical flair that’s sure to get everyone talking.
Make Ahead and Storage
Storing Leftovers
Let any leftover Thai Coconut Soup cool to room temperature before transferring it into an airtight container. Store it in the refrigerator for up to 3-4 days. The flavors continue to develop as it rests, often making the next-day soup even more delicious!
Freezing
Good news: Thai Coconut Soup freezes quite well! Simply ladle cooled soup into freezer-safe containers, leaving an inch at the top for expansion. It will keep for up to 2 months. For best results, freeze the soup before adding the fresh greens, as they can go a bit limp once thawed; instead, add them when reheating.
Reheating
To reheat, pour the soup into a saucepan and warm over medium heat until hot but not boiling. Stir gently and add a splash of fresh lime juice or a scattering of cilantro to brighten the flavors before serving. If you’ve frozen the soup, let it thaw in the refrigerator overnight, and add your greens just before serving for freshness.
FAQs
Can I make Thai Coconut Soup vegan?
Absolutely! Use tofu instead of chicken, and swap the fish sauce for soy sauce or a vegan-friendly alternative. Every other ingredient in the recipe is plant-based, so it’s simple to tailor the dish for a vegan diet.
What type Soup
Button mushrooms, cremini, or shiitake all work beautifully in Thai Coconut Soup. Shiitake adds a richer, earthier flavor, while white button mushrooms absorb the broth nicely and remain tender.
Is there a substitute for lemongrass?
If fresh lemongrass is hard to find, you can use a teaspoon of finely grated lemon zest along with a squeeze of lemon juice. It won’t be exactly the same but will still add a bright, citrusy note to your soup.
How spicy is this soup?
The red Thai curry paste gives the soup a gentle heat, but it’s not overwhelming. If you love extra spice, feel free to add sliced Thai chilies or a pinch of red pepper flakes — or keep things mild by using a little less curry paste.
Can I use light coconut milk instead of full-fat?
Yes, light coconut milk can be used if you prefer a lighter soup, but keep in mind that the rich creaminess of full-fat coconut milk is what makes Thai Coconut Soup especially luscious. The flavor will still be delicious, just a bit less luxurious!
Final Thoughts
Thai Coconut Soup has a way of winning hearts with every spoonful. Whether you’re already a fan or this is your first Thai cooking adventure, don’t hesitate to make this recipe your own and enjoy all its soul-soothing, vibrant flavors. There’s something so delightful about a bowl that’s both cozy and exciting — so grab those ingredients and treat yourself to a taste of Thailand at home!
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Thai Coconut Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and creamy Thai Coconut Soup with a perfect balance of spicy, sweet, and tangy flavors. This comforting soup is loaded with aromatic ingredients and is sure to warm you up on a chilly day.
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red Thai curry paste
- 4 cups chicken or vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon brown sugar
- 1 stalk lemongrass (cut into 3-inch pieces and smashed)
- 8 ounces mushrooms, sliced
- 1 cup shredded cooked chicken or tofu
- 1 cup baby spinach or bok choy
- juice of 1 lime
- chopped fresh cilantro and lime wedges
Broth:
Additions:
Garnish:
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté the onion until softened.
- Add aromatics: Stir in garlic, ginger, and red curry paste, cook until fragrant.
- Simmer: Pour in broth, add coconut milk, fish sauce, brown sugar, and lemongrass. Bring to a simmer.
- Add vegetables and protein: Cook mushrooms until tender. Add chicken/tofu and greens, simmer until heated through.
- Finish and serve: Remove lemongrass, stir in lime juice, adjust seasoning. Serve hot, garnished with cilantro and lime wedges.
Notes
- For extra heat, add sliced Thai chili or red pepper flakes.
- To make it vegan, use tofu and soy sauce instead of fish sauce.
- This soup pairs well with jasmine rice or rice noodles on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg
