The Best Thai Coconut Soup Recipe
This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a coconut milk flavored broth.
Galangal and Kaffir lime leaves are combined with coconut milk and shrimp to create a delicious Thai soup. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!
I used only 2 cans of coconut milk and this was still too much (I love coconut anything). Next time I would only use one and would also add waaay more lime juice (to give it that sweet and sour Thai flavour), more lemongrass, and possibly some lime leaves and fresh Thai chilies. I also added two heads of bok choy to make it more of a meal, which turned out well. UPDATE: I have a new way of making this soup that has put it in regular rotation. Skip the oil, slice the ginger and lemongrass and throw all ingredients in the left column, plus 4 cups water in a large pot. Let simmer for a bit while you prep the rest, then scoop out the ginger and lemongrass with a slotted spoon. Add regular mushrooms (not shiitakes) and 1 can of coconut milk. After mushrooms have softened a bit add a package of vermicelli rice noodles. When the noodles are done, throw in a small package of whole snap peas, prawns, and lime juice and turn off the heat. Let it sit for a couple of minutes until the prawns are cooked and the peas are
Tried this about 3 days ago and i loved it. Changes made-->did not use lemon grass, used 3 tsp of the red curry paste, used 2 cans coconut milk (3 would have been too much i think as others said), used 3 tbs of lime juice in the bottle, used 1 1/5 tbs ground ginger instead of fresh ginger. I also used 1lb large shrimp deveined and sliced in half. Added 3 thin sliced chicken breast chopped into bite size. Did not use fish sauce but used soy sauce instead. Chopped some scallions and 1 celery stalk. Didn't use mushrooms. The chicken broth was low sodium and fat free. I served it with thin rice noodles, added directly into the each bowl of soup. I would definitely make this soup again!
This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!
Needed some tweaking. First, next time I would cut down on the coconut milk. Second, none of the Thai restaurants around me use shiitake mushrooms for this soup. If you are a big fan of shiitake mushrooms then go for it, but around me I've always had it at restaurants with regular old button mushrooms. The shiitakes added a very strong smokey shiitake flavor to the broth. Third, I needed to add more sugar for it to taste like the stuff at the restaurant. After serving I just added some regular table sugar until it tasted like what I get at the restaurant. Fourth, I have never had this soup from a restaurant with the lemongrass minced in. I have always had the lemongrass in 1-2 inch chunks that you can pick out. If you want to chew on lemongrass, mince away. I left mine in large chunks just because that's how it's always been served to me. And finally, the recipe as written is very mild. I ended up adding some garlic chili paste to mine at the table. A bit of spice really helps offset and cut through the
I made this according to the recipe, but used chicken instead of shrimp due to an allergy and added dried kaffir lime leaves. I tasted it as I added the ingredients and it was the best after the first can of coconut milk. I ended up adding all three, which I now regret, but if I make it again I would just use one. This should help the fact that the soup was too broth-y; with three cans of coconut milk it needs more "stuff" in it--more mushrooms, baby corn, etc.
YUM!!! Best Thai Coconut Soup I've ever made! I used yellow curry instead of red (by mistake) and it was still amazing.