coconut soup thai recipe

Written BySheba G Updated On
coconut soup thai recipe
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The Best coconut soup thai recipe

I’ve always been fascinated by the rich flavors and aromas of Thai cuisine, and one of my favorite dishes to make is coconut soup. This recipe is a staple in many Thai households, and for good reason – it’s easy to make, packed with nutrients, and delicious to eat.

The combination of coconut milk, lemongrass, and chilies creates a creamy and slightly spicy broth that’s perfect for warming up on a chilly day. My kids love it when I serve it with some crusty bread or over rice, and it’s also a great way to get in some extra veggies like bell peppers and carrots.

I’ve made this recipe countless times, but I still get excited every time I take the first sip – there’s something about the way the flavors meld together that just makes me happy. Whether you’re looking for a quick weeknight dinner or a special occasion dish, this coconut soup recipe is sure to become a family favorite.

And the best part? It’s ridiculously easy to make – just throw all the ingredients into a pot and let it simmer until the flavors have melded together.

I like to use fresh lemongrass for the best flavor, but you can also use dried lemongrass if you can’t find fresh. The key to this recipe is using high-quality coconut milk – don’t skimp out on this step or your soup will lack depth and richness.

This recipe makes about 6 servings, so feel free to adjust the ingredient quantities as needed.

Thai Coconut Soup

Thai Coconut Soup

4.7 from 1360 votes

A fragrant and creamy Thai soup made with coconut milk, chicken, and aromatic herbs. This comforting dish balances spicy, sour, and savory flavors for a satisfying meal.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 cups coconut milk
2 cups chicken broth
1 lb chicken breast, thinly sliced
8 oz mushrooms, sliced
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
2 stalks lemongrass, bruised and cut into 2-inch pieces
3 slices galangal or ginger
3 kaffir lime leaves, torn
2 red chili peppers, sliced
1/2 cup fresh cilantro leaves

👨‍🍳Directions

1In a large pot over medium heat, combine the coconut milk and chicken broth.
2Bring the mixture to a gentle simmer, which takes about 5 minutes, and you will see small bubbles forming around the edges.
3Add the lemongrass, galangal or ginger, and kaffir lime leaves to the pot.
4Let them infuse the liquid for 5 minutes, stirring occasionally, until the broth becomes fragrant.
5Add the sliced chicken and mushrooms to the pot.
6Cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
7Stir in the fish sauce, lime juice, brown sugar, and sliced chili peppers.
8Simmer for 2 more minutes, then taste and adjust seasoning if needed, ensuring the soup is hot and the flavors are balanced.
9Remove the lemongrass stalks, galangal slices, and kaffir lime leaves from the soup.
10Ladle the soup into bowls and garnish with fresh cilantro leaves before serving.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 18g❤️Cholesterol: 60mg🧂Sodium: 1200mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a vegetarian version, substitute chicken with tofu and use vegetable broth. Adjust the number of chili peppers to control spiciness.

Watch Video Of How Thai Coconut Soup Works

To store any leftover coconut soup, let it cool completely and then transfer it to an airtight container. Keep it in the refrigerator for up to three days.

When you are ready to eat it again, reheat it gently on the stovetop over low heat, stirring occasionally, until it is just warm. Avoid boiling it because that can make the coconut milk separate and ruin the smooth texture.

For serving, I like to ladle the soup into bowls and top it with fresh cilantro, a squeeze of lime, and a few slices of red chili for color. It pairs wonderfully with steamed jasmine rice or a simple cucumber salad.

This soup works well for family gatherings because it is easy to double the recipe and it always impresses guests. It is a reliable dish that brings warmth and flavor to any table.

❓ Frequently Asked Questions About Thai Coconut Soup

What is coconut soup?

Coconut soup is a popular Thai dish made with coconut milk, lemongrass, chilies, and various vegetables.

Is coconut soup spicy?

Yes, traditional coconut soup recipes include chilies or hot sauce for added heat. However, you can adjust the level of spiciness to your taste by using more or less chilies.

Can I make coconut soup without lemongrass?

While lemongrass adds a unique flavor to coconut soup, you can omit it if you don’t have any on hand. However, keep in mind that the flavor will be slightly different.

How do I store leftover coconut soup?

You can store leftover coconut soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Reheat the soup gently over low heat until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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