Thai Coconut Soup [Coconut Milk Soup] Recipe

Discover a bowl of vibrant, aromatic bliss with this Thai coconut soup. Its rich broth of creamy coconut milk and vegetable stock mingles seasoned Thai red curry paste with lemongrass, ginger, and garlic. Bright notes of lime and cilantro enhance fresh vegetables, creating a delicately balanced and enticingly spicy culinary escape.

I’m excited to share my recipe for Thai Coconut Soup a creamy, flavorful broth that’s both nutritious and comforting. I start with a can of full-fat coconut milk which gives the soup its rich base while providing healthy fats needed for energy.

I use 2 cups of vegetable broth to blend well with the 2 tbsp Thai red curry paste adding a deep spicy flavor. I add a stalk of lemongrass cut into 2-inch pieces and bruised along with 4 torn kaffir lime leaves and 1 inch of thinly sliced ginger to bring a tangy aroma.

I also toss in freshly minced garlic, julienned red bell pepper, sliced mushrooms, halved baby corn and green beans, to pack in the vitamins and fiber. A splash of fish sauce, 1 tsp palm sugar and the juice of 1 lime balance the taste perfectly.

Finishing with chopped fresh cilantro makes this Thai Coconut Soup a must try for a wholesome meal.

Why I Like this Recipe

1. I love how this recipe mixes rich coconut milk with a fiery hit of Thai red curry paste, making every spoonful feel like a warm cozy hug that also wakes me up.
2. The fresh veggies like red bell pepper, mushrooms and green beans make this soup feel light yet deeply satisfying, and I dig that I can swap in soy sauce if im feeling vegan.
3. I really appreciate the way all the aromatics, like ginger, garlic, lemongrass and kaffir lime leaves, create an amazing aroma that fills up the kitchen and brings back memories of family dinners.
4. Lastly, its cool how simple the recipe is to follow even if you mess up a little bit here and there, and it still turns out delicious every damn time.

Ingredients

• Coconut milk adds creaminess, healthy fats, and a subtly sweet flavor.
• Thai red curry paste brings vibrant heat with a rich blend of spices for flavor.
• Lemongrass offers a fresh citrus note, helps digestion, and adds a zesty flair.
• Kaffir lime leaves lend a tangy aroma and boost vitamin C levels naturally.
• Fish sauce delivers deep umami and a salty punch that ties the flavors together.

Ingredient Quantities

• 1 can (14 oz) full-fat coconut milk
• 2 cups vegetable broth
• 2 tbsp Thai red curry paste
• 1 stalk lemongrass, cut into 2-inch pieces and bruised
• 4 kaffir lime leaves, torn
• 1 inch piece fresh ginger (or galangal), thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 cup mushrooms (shiitake or button), sliced
• 1 cup baby corn, halved
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1-2 Thai bird chilies, sliced (optional)
• 1 tbsp fish sauce (or soy sauce if u prefer vegan)
• 1 tsp palm sugar or brown sugar
• Juice of 1 lime
• Fresh cilantro, roughly chopped (for garnish)

How to Make this

1. Heat a large pot over medium heat and pour in the vegetable broth, letting it come to a simmer.

2. Stir in the coconut milk, Thai red curry paste, bruised lemongrass pieces, torn kaffir lime leaves, sliced ginger and minced garlic.

3. Let the mixture simmer for about 5 minutes so all the flavors can mix together good.

4. Add the julienned red bell pepper, sliced mushrooms, halved baby corn, trimmed green beans and if you want, the sliced Thai bird chilies.

5. Cook everything for another 4-5 minutes until the vegetables are just tender.

6. Mix in the fish sauce (or soy sauce if u prefer vegan), palm sugar and the juice of one lime.

7. Give the soup a taste and adjust the seasoning if needed.

8. Turn off the heat and carefully remove the lemongrass and kaffir lime leaves from the soup.

9. Ladle the soup into bowls and sprinkle with fresh chopped cilantro.

10. Serve immediately and enjoy the delicious, comforting flavors of your Thai coconut soup!

Equipment Needed

1. A large pot – you’ll use it to simmer all the soup ingredients
2. A stovetop – you need one to heat up the pot on medium heat
3. A ladle – for serving the soup into bowls easily
4. Measuring cups and spoons – to accurately measure coconut milk, broth and spices
5. A chef’s knife and a cutting board – for chopping ginger, garlic, bell pepper and other veggies
6. A can opener – if your coconut milk can isn’t already open
7. A citrus juicer or even just a fork – to squeeze just the right amount of lime juice
8. A long spoon or spatula – for stirring all the ingredients together in the pot

FAQ

Thai Coconut Soup [Coconut Milk Soup] Recipe Substitutions and Variations

• If you cant find full-fat coconut milk, you can swap it with light coconut milk though it may make the soup a bit thinner
• Instead of vegetable broth, chicken broth is a fine substitute, but you might need to adjust the salt levels
• If Thai red curry paste is too tough to get, you can mix some chili powder and a pinch of garlic paste to mimic the flavor
• For fish sauce, try using soy sauce or tamari if you’re aiming for a vegan version
• Fresh ginger can be replaced by ground ginger, but use less since its flavor is more concentrated

Pro Tips

1. Try to use the freshest veggies you can find. Fresh herbs and proper bruising on ingredients like lemongrass really makes the flavors pop so don’t be afraid to let them sit a bit longer in the broth.

2. Always taste your soup before calling it finished. Adjust the fish sauce, sugar or lime juice gradually so that you can balance out the sour, spicy and salty flavors without overdoing one of them.

3. If you want the soup to be a little spicier, add the Thai bird chilies slowly. You can always add more later, but you cant fix it if you add too many at once.

4. To get a smooth flavor even with all the chunky pieces, strain out the lemongrass and kaffir lime leaves carefully at the end because they dont mix well when you bite into them accidentally.