Description
This Best Thai Coconut Soup combines the rich creaminess of coconut milk with the spicy warmth of red curry paste, fresh ginger, and lemongrass. Topped with tender shrimp (or chicken), earthy shiitake mushrooms, and a burst of lime juice, it’s a comforting, flavorful dish that’s sure to impress. This soup is not only delicious but also easy to make in under 30 minutes. Perfect for weeknight dinners or special occasions!
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 2 teaspoons red curry paste
- 1 stalk lemongrass, minced (or 1 tablespoon lemongrass paste)
- 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 (or 2 cups cooked chicken)
- 2 tablespoons fresh lime juice
- Salt, to taste
- ¼ cup chopped fresh cilantro (for garnish)
Instructions
- Prepare Ingredients
Gather and measure all the ingredients to streamline cooking. - Cook Aromatics
Heat the vegetable oil in a large pot over medium heat. Add grated ginger, red curry paste, and minced lemongrass. Cook and stir for 2-3 minutes until fragrant. - Simmer the Broth
Stir in chicken broth, fish sauce, and brown sugar. Bring the mixture to a simmer and let it cook for about 5 minutes to meld the flavors. - Add Coconut Milk and Mushrooms
Pour in the coconut milk and add the sliced shiitake mushrooms. Stir well and cook until the mushrooms are tender, about 5-7 minutes. - Cook the Shrimp
Add the peeled and deveined shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and are no longer translucent. (If using chicken, ensure it is fully cooked before adding.) - Finish with Lime Juice
Stir in the fresh lime juice and season the soup with salt to taste. - Garnish and Serve
Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve hot, optionally over steamed rice.
Notes
- Adjust Spice Level: If you prefer a spicier soup, feel free to add more red curry paste or a chopped chili pepper.
- Use Other Mushrooms: If shiitake mushrooms are unavailable, you can substitute with cremini, button, or oyster mushrooms.
- Dairy-Free Option: This soup is naturally dairy-free thanks to coconut milk, making it a great option for those with dairy sensitivities.
- Vegan Option: Use tofu or extra veggies (like carrots or zucchini) in place of shrimp or chicken to make this a vegan-friendly dish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 340
- Sugar: 6 g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 160mg