The Best Thai Coconut Soup

  • Recipe By
  • Published Jun 8th
  • Ready In1h 5m
  • Servings8
  • Calories368
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

The Best Thai Coconut Soup Ingredients

The following are the ingredients needed to make delicious The Best Thai Coconut Soup for 8 servings:

  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh ginger
  • 1 stalk lemon grass, minced
  • 2 teaspoons red curry paste
  • 4 cups chicken broth
  • 3 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • 3 (13.5 ounce) cans coconut milk
  • 1/2 pound fresh shiitake mushrooms, sliced
  • 1 pound medium shrimp - peeled and deveined
  • 2 tablespoons fresh lime juice
  • salt to taste
  • 1/4 cup chopped fresh cilantro

The Best Thai Coconut Soup Cooking Instructions

  • Prep35m
  • Cook30m
  • Ready In1h 5m

To cook The Best Thai Coconut Soup, you need about 35 minutes of preparation time. The time needed to cook this The Best Thai Coconut Soup is about 30 minutes , and you can serve your The Best Thai Coconut Soup within 1 hour 5 minutes . The following are the steps to cook The Best Thai Coconut Soup easily:

  1. 1 Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts

Per Serving: 368 calories; 32.9 grams of fat; 8.9 grams of carbohydrates; 13.2 grams of protein; 86 milligrams of cholesterol; 579 milligrams of sodium.

  1. Feb 12th 2013

    I used only 2 cans of coconut milk and this was still too much (I love coconut anything). Next time I would only use one and would also add waaay more lime juice (to give it that sweet and s ...

  2. Jan 4th 2012

    This was SO good!!!! Here are some of the changes I made though:I cut the lemon grass too small and it's hard to pick out/ literally hard to eat, so I'd cut 2 stocks in bigger piecesI ...

  3. Feb 7th 2011

    Absolutely fabulous!!! Because fresh lemon grass wasn't available, I used the tube lemon grass. You need triple the fresh. But oh so yummy!

  4. Jun 17th 2009

    Like many people here I get tempted to tweak recipes. Not this one. It rivals a favorite local Thai restaurant that my Sweetheart and I go to so I resist the temptation to tamper. Some folks ...

  5. Dec 7th 2008

    I'm the one that submitted this recipe and I just wanted to add a little note: If you can't find lemongrass, most stores carry lemongrass paste. It's not as good as fresh lemongrass, but at ...

  6. Aug 4th 2008

    Holy smokes, this was AWESOME!!! My boyfriend snarfed it, and I loved it, too. My sister wasn't too hot about the chunks of lemongrass. I liked them, but if they bother you, you can alway ...

  7. Jun 17th 2008

    This Was So GOOD! I Added Chicken Instead Of Shrimp (Let The Chunks Of Chicken Simmer In Chile Base For 30 Min, Then Let Simmer WIth Coconut Milk For 45 More Minutes So The Chicken Would Inf ...

  8. Mar 17th 2008

    We love this soup! I added 1 chicken breast sliced thin in bitesize pieces while the soup was in the simmer because when we get this at our favorite Thai place, this is how they make it! We ...

  9. Aug 13th 2007

    Awesome, authentic soup! Tastes great over brown basmati rice with a ton of fresh cilantro on top. Very filling and tastes just as good the next day. This soup has so much flavor. I will mak ...