The Best Thai Coconut Soup

Name: The Best Thai Coconut Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 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; ½ pound fresh shiitake mushrooms, sliced; 1 pound medium shrimp, peeled and deveined; 2 tablespoons fresh lime juice; Salt to taste; ¼ cup chopped fresh cilantro

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This Thai coconut soup is a rich and aromatic dish that combines shrimp, shiitake mushrooms, and a perfect balance of spicy, sweet, and savory flavors. The combination of fresh ingredients and fragrant spices makes this soup a comforting and flavorful meal that’s perfect for any occasion. Whether you’re in the mood for something light yet satisfying or looking to impress with a crowd-pleasing dish, this soup is sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

I absolutely love this Thai coconut soup because it’s a vibrant and flavorful dish that packs a punch. The combination of shrimp and shiitake mushrooms in a creamy coconut milk broth is mouthwatering. The heat from the red curry paste and the zing of fresh lime juice create a well-balanced and satisfying taste. Plus, it’s so easy to make and perfect for those who enjoy a bit of spice without overwhelming heat. The cilantro adds the finishing touch, giving the soup a fresh and aromatic finish.

Ingredients

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

½ pound fresh shiitake mushrooms, sliced

1 pound medium shrimp, peeled and deveined

2 tablespoons fresh lime juice

Salt to taste

¼ cup chopped fresh cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat vegetable oil in a large pot over medium heat. Add the grated ginger, red curry paste, and minced lemongrass. Cook and stir for 1 minute until the mixture becomes aromatic.

Gradually stir in the chicken broth, then add the fish sauce and brown sugar. Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together.

Add the coconut milk and sliced shiitake mushrooms to the pot. Cook and stir until the mushrooms are tender, about 5 minutes.

Add the shrimp to the pot and cook until they turn pink and are no longer translucent, about 5 minutes.

Stir in the fresh lime juice and season with salt to taste.

Ladle the soup into bowls and garnish with chopped fresh cilantro before serving.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 8 servings

Variations

Add vegetables: You can add additional vegetables such as baby corn, bell peppers, or spinach to make the soup more hearty.

Change the protein: If shrimp isn’t your thing, you can swap it with chicken, tofu, or even fish.

Increase the spice: If you enjoy spicier dishes, feel free to add more red curry paste or a sliced Thai chili pepper to the soup.

Make it vegan: To make this soup vegan, swap the shrimp for tofu and use vegetable broth instead of chicken broth.

Storage/Reheating

Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and improve the longer it sits!

Reheating: Reheat the soup in a pot over low to medium heat, stirring occasionally until warmed through. If the soup thickens too much in the fridge, simply add a little more chicken broth or coconut milk to reach the desired consistency.

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FAQs

How can I make the soup spicier?

If you prefer a spicier soup, I recommend adding extra red curry paste or a few Thai bird’s eye chilies. You can also use hot chili oil for an added kick.

Can I make this soup ahead of time?

Yes, you can prepare this soup in advance. It stores well in the refrigerator for up to 3 days and even tastes better the next day as the flavors continue to develop.

Can I freeze Thai coconut soup?

While the soup can be frozen, I suggest freezing the broth and shrimp separately. Shrimp doesn’t freeze well once cooked, and the texture may change upon thawing.

What can I serve with Thai coconut soup?

This soup is great on its own, but it can be served with jasmine rice, noodles, or even a side of spring rolls for a fuller meal.

Can I use a different type of mushroom?

Yes, shiitake mushrooms add a wonderful earthy flavor, but you can use other types of mushrooms, such as cremini, oyster, or even white button mushrooms, depending on what you have available.

Conclusion

This Thai coconut soup is a delightful combination of fresh ingredients, savory flavors, and a touch of spice. I love how quick and easy it is to prepare while delivering an impressive depth of flavor. Whether you’re enjoying a cozy evening at home or preparing for a dinner party, this soup is sure to impress your guests and satisfy your taste buds.

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