The Best Thai Coconut Soup Recipe

I nailed a Thai Coconut Prawn Soup that hits like restaurant heat, bright lime, and creamy coconut so you’ll never call for takeout again.

I’m obsessed with this Thai coconut soup. I keep saying it’s the best Thai Food Soup I’ve had and I mean it.

The smell hits before the first spoon and then bam, that creamy, tangy broth slaps and keeps hitting. I love how mushrooms and tender chicken or tofu soak up the flavor.

Sometimes I pretend I’m ordering Thai Coconut Prawn Soup and it still wins. But mostly I just want a big bowl right now.

Seriously, it’s bold, messy, tangy, and totally addictive. No regrets, ever.

I eat it solo every weeknight. It ruins all other soups for me.

Ingredients

• Coconut milk: silky, creamy base, gently sweet.
• Basically, broth gives savory depth, lightness.
• Plus, chicken adds protein; tofu soaks flavors.
• Lemongrass brings citrus brightness and perfume.
• Galangal adds peppery zing; ginger’s an okay swap.
• Kaffir leaves: sharp citrus pop.
• Mushrooms add meaty texture and soak broth.
• Shallots lend sweet oniony roundness.
• Garlic gives warmth and depth.
• Chiles bring heat; adjust to taste.
• Fish sauce gives umami and salty punch.
• Lime juice brightens and balances.
• Palm sugar adds subtle sweetness, optional.
• Basically, paste adds color and depth.
• Oil helps sauté aromatics without sticking.
• Cilantro and scallions finish with fresh herbal zing.
• Rice or noodles make it a filling meal.

Ingredient Quantities

• 2 (13.5 oz) cans full fat coconut milk
• 3 cups low sodium chicken broth (or vegetable broth)
• 1 lb boneless skinless chicken breast, thinly sliced (or firm tofu for veg)
• 1 stalk lemongrass, tough outer layers removed and smashed, cut into 2 inch pieces
• 1 (1 to 1.5 inch) piece fresh galangal, thinly sliced (can substitute ginger if needed)
• 4 to 6 kaffir lime leaves, torn slightly
• 8 oz mushrooms, sliced (straw, shiitake or button)
• 2 shallots, thinly sliced (or 1 small yellow onion)
• 2 to 3 cloves garlic, smashed and minced
• 2 to 3 Thai bird’s eye chiles, sliced (or 1 red jalapeno), adjust to taste
• 3 tablespoons fish sauce
• 2 to 3 tablespoons fresh lime juice, to taste
• 1 teaspoon palm sugar or brown sugar, optional
• 1 to 2 tablespoons Thai red curry paste or nam prik pao for extra depth, optional
• 1 tablespoon neutral oil (vegetable or canola) for sautéing
• Fresh cilantro leaves and sliced green onions for garnish
• Cooked jasmine rice or rice noodles, optional for serving

How to Make this

1. Heat 1 tablespoon neutral oil in a large pot over medium heat; add the thinly sliced shallots and minced garlic and sauté until fragrant and soft, about 2 minutes, don’t let them brown too much or they’ll turn bitter.

2. Stir in 1 to 2 tablespoons Thai red curry paste if using, cook for 30 seconds to bloom the flavors, then add the smashed 2 inch pieces of lemongrass, sliced galangal (or ginger), and torn kaffir lime leaves; sauté together for another minute.

3. Pour in 3 cups low sodium chicken or vegetable broth and scrape any browned bits off the bottom; bring to a gentle simmer so the aromatics infuse the stock for 8 to 10 minutes.

4. Add the 2 cans (1
3.5 oz each) full fat coconut milk, stir gently to combine, then return to a low simmer. Taste and add 1 teaspoon palm sugar or brown sugar if you want a touch of sweetness.

5. Add the sliced mushrooms, thinly sliced chicken breast (or cubed firm tofu for vegetarian), and sliced chiles; simmer just until chicken is cooked through about 5 to 7 minutes, or until tofu is heated and mushrooms are tender.

6. Season with 3 tablespoons fish sauce and 2 to 3 tablespoons fresh lime juice, start with less and add more to taste; adjust salt and heat as needed.

7. If the soup tastes too rich, add a splash more broth or a little water and reheat briefly; if too thin, simmer a few extra minutes to concentrate flavors, but don’t boil hard.

8. Remove and discard the lemongrass pieces and any thick galangal slices, they are for flavor only; check seasoning one last time for balance of salty, sour, spicy and sweet.

9. Ladle soup over cooked jasmine rice or rice noodles if using, or serve on its own in bowls, then garnish with fresh cilantro leaves and sliced green onions.

10. Serve hot, with extra lime wedges and sliced chiles on the side so folks can tweak heat and brightness to their liking.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 quart) for simmering the soup
2. Sharp chef’s knife and a medium cutting board for slicing shallots, chicken, mushrooms, etc.
3. Wooden spoon or silicone spatula for sautéing and gentle stirring
4. Measuring cups and spoons for broth, coconut milk, fish sauce and sugar
5. Can opener for the coconut milk cans
6. Ladle for serving over rice or noodles
7. Slotted spoon or tongs to fish out lemongrass and galangal pieces
8. Small bowls or ramekins to hold prepped aromatics and chiles (mise en place)

FAQ

The Best Thai Coconut Soup Recipe Substitutions and Variations

• Coconut milk: use light coconut milk for fewer calories, half-and-half or whole milk mixed with 1 tbsp coconut extract for a milder coconut flavor, or canned evaporated milk if you need it thicker and richer.
• Galangal: substitute equal amount fresh ginger if you cant find galangal, or use 1 tsp galangal powder, or leave it out and add a bit more lime for brightness.
• Fish sauce: use soy sauce for a vegetarian swap, tamari for gluten free, or a mix of 1 tsp soy sauce plus 1 tsp anchovy paste if you want that umami punch without the aroma.
• Kaffir lime leaves: use zest of 1 lime plus a few torn basil leaves for fragrance, or substitute 1 tbsp lime zest and a sprig of cilantro, or leave them out and add extra lime juice at the end.

Pro Tips

1) Bloom the curry and aromatics early. Fry the shallots, garlic and the curry paste for a few seconds before you add the broth. That step wakes up the flavors and makes the soup taste deeper. Don’t let the garlic brown though or it’ll get bitter.

2) Don’t boil the coconut milk hard. Once it’s in, keep the soup at a gentle simmer. Boiling can separate the coconut and make the texture grainy. If it starts to split, take it off the heat for a minute and stir gently.

3) Cut the protein thin and add it last. Thin slices of chicken or small cubes of tofu cook super fast and absorb the coconut broth better. If you add big chunks they’ll take longer and can dry out. Same with mushrooms, slice them thin so they finish with the chicken at the same time.

4) Tune the seasoning at the end, in small steps. Start with less fish sauce and lime than the recipe says, then add more to get a balance of salty, sour and spicy. If it’s too rich a splash of broth or an extra squeeze of lime brightens it up. If it needs sweetness, a small pinch of sugar goes a long way.

The Best Thai Coconut Soup Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I nailed a Thai Coconut Prawn Soup that hits like restaurant heat, bright lime, and creamy coconut so you'll never call for takeout again.

Pin

Servings

4

servings

Calories

690

kcal

Equipment: 1. Large heavy-bottomed pot (6 to 8 quart) for simmering the soup
2. Sharp chef’s knife and a medium cutting board for slicing shallots, chicken, mushrooms, etc.
3. Wooden spoon or silicone spatula for sautéing and gentle stirring
4. Measuring cups and spoons for broth, coconut milk, fish sauce and sugar
5. Can opener for the coconut milk cans
6. Ladle for serving over rice or noodles
7. Slotted spoon or tongs to fish out lemongrass and galangal pieces
8. Small bowls or ramekins to hold prepped aromatics and chiles (mise en place)

Ingredients

• 2 (13.5 oz) cans full fat coconut milk

• 3 cups low sodium chicken broth (or vegetable broth)

• 1 lb boneless skinless chicken breast, thinly sliced (or firm tofu for veg)

• 1 stalk lemongrass, tough outer layers removed and smashed, cut into 2 inch pieces

• 1 (1 to 1.5 inch) piece fresh galangal, thinly sliced (can substitute ginger if needed)

• 4 to 6 kaffir lime leaves, torn slightly

• 8 oz mushrooms, sliced (straw, shiitake or button)

• 2 shallots, thinly sliced (or 1 small yellow onion)

• 2 to 3 cloves garlic, smashed and minced

• 2 to 3 Thai bird's eye chiles, sliced (or 1 red jalapeno), adjust to taste

• 3 tablespoons fish sauce

• 2 to 3 tablespoons fresh lime juice, to taste

• 1 teaspoon palm sugar or brown sugar, optional

• 1 to 2 tablespoons Thai red curry paste or nam prik pao for extra depth, optional

• 1 tablespoon neutral oil (vegetable or canola) for sautéing

• Fresh cilantro leaves and sliced green onions for garnish

• Cooked jasmine rice or rice noodles, optional for serving

Directions

• Heat 1 tablespoon neutral oil in a large pot over medium heat; add the thinly sliced shallots and minced garlic and sauté until fragrant and soft, about 2 minutes, don't let them brown too much or they'll turn bitter.
• Stir in 1 to 2 tablespoons Thai red curry paste if using, cook for 30 seconds to bloom the flavors, then add the smashed 2 inch pieces of lemongrass, sliced galangal (or ginger), and torn kaffir lime leaves; sauté together for another minute.
• Pour in 3 cups low sodium chicken or vegetable broth and scrape any browned bits off the bottom; bring to a gentle simmer so the aromatics infuse the stock for 8 to 10 minutes.
• Add the 2 cans (1
• 5 oz each) full fat coconut milk, stir gently to combine, then return to a low simmer. Taste and add 1 teaspoon palm sugar or brown sugar if you want a touch of sweetness.
• Add the sliced mushrooms, thinly sliced chicken breast (or cubed firm tofu for vegetarian), and sliced chiles; simmer just until chicken is cooked through about 5 to 7 minutes, or until tofu is heated and mushrooms are tender.
• Season with 3 tablespoons fish sauce and 2 to 3 tablespoons fresh lime juice, start with less and add more to taste; adjust salt and heat as needed.
• If the soup tastes too rich, add a splash more broth or a little water and reheat briefly; if too thin, simmer a few extra minutes to concentrate flavors, but don't boil hard.
• Remove and discard the lemongrass pieces and any thick galangal slices, they are for flavor only; check seasoning one last time for balance of salty, sour, spicy and sweet.
• Ladle soup over cooked jasmine rice or rice noodles if using, or serve on its own in bowls, then garnish with fresh cilantro leaves and sliced green onions.
• Serve hot, with extra lime wedges and sliced chiles on the side so folks can tweak heat and brightness to their liking.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 591g
• Total number of serves: 4
• Calories: 690kcal
• Fat: 53.5g
• Saturated Fat: 41g
• Trans Fat: 0.2g
• Polyunsaturated: 1.5g
• Monounsaturated: 3g
• Cholesterol: 75mg
• Sodium: 1168mg
• Potassium: 1045mg
• Carbohydrates: 17g
• Fiber: 1.8g
• Sugar: 6g
• Protein: 40.5g
• Vitamin A: 300IU
• Vitamin C: 15mg
• Calcium: 50mg
• Iron: 2.5mg