This Thai Coconut Soup is a delightful blend of creamy coconut milk and aromatic spices, creating a comforting and flavorful dish. Perfect for a cozy night in, this soup is both rich and refreshing, offering a taste of Thailand in every spoonful.
Some ingredients in this recipe might not be commonly found in your pantry. Red curry paste, fish sauce, and lemongrass are essential for authentic Thai flavors. You can find these in the international aisle of most supermarkets or at an Asian grocery store. Fresh ginger and cilantro add a burst of freshness, so make sure to pick them up as well.

Ingredients For Thai Coconut Soup Recipe
Coconut milk: Provides a rich and creamy base for the soup.
Chicken broth: Adds depth and savory flavor to the soup.
Red curry paste: Brings heat and a complex blend of spices.
Fish sauce: Adds a salty, umami flavor essential to Thai cuisine.
Lime juice: Offers a tangy brightness to balance the richness.
Mushrooms: Adds texture and earthiness to the soup.
Shredded chicken: Provides protein and makes the soup hearty.
Sugar: Balances the flavors with a touch of sweetness.
Ginger: Adds a warm, spicy note to the soup.
Garlic: Enhances the overall flavor with its pungent aroma.
Lemongrass: Infuses the soup with a citrusy, aromatic flavor.
Cilantro: Used as a garnish to add freshness and color.
Technique Tip for This Recipe
When preparing the lemongrass, make sure to chop it finely or bruise it with the back of a knife to release its aromatic oils. This will enhance the flavor of the soup and ensure that the lemongrass infuses well with the coconut milk and chicken broth.
Suggested Side Dishes
Alternative Ingredients
coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the creamy texture and flavor of coconut milk.
chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version of the soup while still providing a rich flavor.
red curry paste - Substitute with yellow curry paste: Yellow curry paste can offer a similar depth of flavor, though it may be slightly less spicy.
fish sauce - Substitute with soy sauce: Soy sauce can provide the umami flavor that fish sauce brings, making it a good alternative for vegetarians.
lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and citrus flavor to lime juice.
sliced mushrooms - Substitute with zucchini slices: Zucchini can add a similar texture and mild flavor to the soup.
shredded chicken - Substitute with tofu: Tofu can be used as a protein source for a vegetarian version of the soup.
sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.
grated ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it is more concentrated, so use less.
garlic - Substitute with shallots: Shallots can provide a similar aromatic quality and flavor to garlic.
lemongrass - Substitute with lemon zest: Lemon zest can mimic the citrusy notes of lemongrass, though it lacks the same depth.
cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro, though with a different flavor profile.
Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
- Allow the Thai coconut soup to cool to room temperature before storing. This helps maintain the texture and flavor of the ingredients.
- Transfer the soup to an airtight container. For best results, use containers that are specifically designed for storing soups and liquids.
- Store the container in the refrigerator if you plan to consume the soup within 3-4 days. The coconut milk and chicken broth will stay fresh and flavorful during this period.
- For longer storage, consider freezing the soup. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top to allow for expansion as the soup freezes.
- Label the containers with the date and contents. This helps you keep track of how long the Thai coconut soup has been stored.
- When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps preserve the texture of the mushrooms and chicken.
- Reheat the soup gently on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the coconut milk from separating.
- If the soup appears too thick after reheating, add a splash of chicken broth or coconut milk to reach the desired consistency.
- Garnish with fresh cilantro just before serving to enhance the flavor and presentation.
How to Reheat Leftovers
For stovetop reheating, pour the Thai coconut soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating. Once it starts to simmer, it's ready to serve.
If using a microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals if needed until hot.
For a slow cooker, pour the leftover soup into the slow cooker and set it to low. Heat for about 1-2 hours, stirring occasionally, until thoroughly warmed.
To reheat in an oven, preheat the oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil. Heat for about 20-30 minutes, stirring halfway through, until hot.
If you have a double boiler, place the soup in the top part of the double boiler and heat over simmering water. Stir occasionally until the soup is hot and ready to serve.
Best Tools for Making This Soup
Pot: A large vessel used to combine and simmer the coconut milk and chicken broth.
Wooden spoon: Ideal for stirring the ingredients together without scratching the pot.
Measuring cups: Essential for accurately measuring the coconut milk and chicken broth.
Measuring spoons: Used to measure the red curry paste, fish sauce, lime juice, and sugar precisely.
Knife: Necessary for chopping the lemongrass and cilantro, and for slicing the mushrooms.
Cutting board: A surface to safely chop and slice the ingredients.
Grater: Used to grate the ginger.
Garlic press: Handy for mincing the garlic cloves quickly.
Ladle: Useful for serving the soup into bowls.
Serving bowls: To present the finished Thai coconut soup.
How to Save Time on This Recipe
Prepare ingredients ahead: Chop lemongrass, mince garlic, and grate ginger in advance to streamline the cooking process.
Use pre-cooked chicken: Save time by using shredded rotisserie chicken instead of cooking and shredding chicken from scratch.
Pre-measure liquids: Measure out coconut milk, chicken broth, fish sauce, and lime juice before you start cooking to speed up the process.
Batch cook: Make a larger batch of Thai coconut soup and freeze portions for quick meals later.
One-pot cooking: Use a single pot to reduce cleanup time, combining all ingredients in stages as per the recipe.

Thai Coconut Soup Recipe
Ingredients
Main Ingredients
- 2 cups Coconut milk
- 2 cups Chicken broth
- 1 tablespoon Red curry paste
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 1 cup Sliced mushrooms
- 1 cup Shredded chicken
- 1 tablespoon Sugar
- 1 tablespoon Grated ginger
- 2 cloves Garlic, minced
- 1 stalk Lemongrass, chopped
- 1 handful Cilantro, chopped
Instructions
- 1. In a pot, combine coconut milk and chicken broth. Bring to a simmer.
- 2. Add red curry paste, fish sauce, lime juice, and sugar. Stir well.
- 3. Add mushrooms, chicken, ginger, garlic, and lemongrass. Simmer for 10 minutes.
- 4. Garnish with cilantro before serving.
Nutritional Value
Keywords
More Amazing Recipes to Try 🙂
- Garlic Butter Recipe10 Minutes
- Tuna Melt Recipe15 Minutes
- Bean Salad Recipe10 Minutes
- Chicken Tortilla Soup Recipe45 Minutes
- Taco Seasoning Recipe5 Minutes
- Top Ramen Salad Recipe15 Minutes
- Clotted Cream Recipe12 Hours 10 Minutes
- Sausage Gravy Recipe30 Minutes
Leave a Reply