Easy Thai Coconut Soup Recipe

Name: Easy Thai Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons grated fresh ginger (about a 2-inch piece); 1 stalk lemongrass, minced; 2 teaspoons red curry paste; 4 cups chicken broth; 3 tablespoons fish sauce; 1 tablespoon light brown sugar; 2 (13 1/2 ounce) cans coconut milk; 1/2 lb fresh shiitake mushroom, sliced; 1 lb medium shrimp, peeled and deveined or 1 lb boneless skinless chicken breast, sliced thin; 2 cups steamed white rice or 2 cups cooked rice vermicelli; 2 tablespoons fresh lime juice; salt, to taste; 1/4 cup chopped fresh cilantro

Servings: persons

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger (about a 2-inch piece)
1 stalk lemongrass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
2 (13 1/2 ounce) cans coconut milk
1/2 lb fresh shiitake mushroom, sliced
1 lb medium shrimp, peeled and deveined or 1 lb boneless skinless chicken breast, sliced thin
2 cups steamed white rice or 2 cups cooked rice vermicelli
2 tablespoons fresh lime juice
salt, to taste
1/4 cup chopped fresh cilantro

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.
2
Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
3
Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. If using chicken, skip to step 5.
4
Add the shrimp; cook until no longer translucent, about 5 minutes. Stir in the rice and lime juice; season with salt; garnish with cilantro.
5
For chicken: add chicken to soup along with mushrooms and poach gently 30-40 minutes until cooked through. Stir in the rice and lime juice; season with salt; garnish with cilantro.

1025

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 tablespoons grated fresh ginger (about a 2-inch piece), 1 stalk lemongrass, minced, 2 teaspoons red curry paste, and more.

Yes, Easy Thai Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Thai Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions