Can I use a different protein in this Thai coconut soup?

Yes. Shrimp is a great swap and cooks in just 3 to 4 minutes - add it near the end of cooking. Firm tofu works well too for a plant-based version; press it dry first and stir it in during the last 5 minutes so it holds its shape.

Can I freeze Thai coconut soup?

Freezing is not recommended. Coconut milk tends to separate and turn grainy after freezing and thawing, which noticeably changes the texture. This soup is best enjoyed fresh or refrigerated for up to 3 days.

My soup turned out too spicy - how do I fix it?

Stir in a little extra coconut milk or a small spoonful of brown sugar to dial back the heat. Both work without dulling the overall flavor of the Thai coconut soup.

The Best Thai Coconut Soup - Rich, Creamy and Full of Authentic Flavor

Name: The Best Thai Coconut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons vegetable oil; 1 (4-inch) stalk lemongrass, tender inner part only, minced; 3 tablespoons Thai red curry paste; 1 (14-ounce) can full-fat coconut milk; 1 (14-ounce) can chicken broth; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 pound chicken breast, cut into bite-sized pieces; 1 cup sliced mushrooms; 1/2 red bell pepper, sliced; 1/2 cup chopped fresh cilantro; 2 tablespoons fresh lime juice; 1 lime, cut into wedges for serving

The Best Thai Coconut Soup

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This Thai coconut soup is authentic, rich, and easy to make in 30 minutes. The secret is blooming lemongrass and red curry paste in hot oil before adding the creamy full-fat coconut milk broth.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Thai

Ingredients

Scale

2 tablespoons vegetable oil
1 (4-inch) stalk lemongrass, tender inner part only, minced
3 tablespoons Thai red curry paste
1 (14-ounce) can full-fat coconut milk
1 (14-ounce) can chicken broth
1 tablespoon fish sauce
1 tablespoon brown sugar
1 pound chicken breast, cut into bite-sized pieces
1 cup sliced mushrooms
1/2 red bell pepper, sliced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 lime, cut into wedges for serving

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Instructions

Heat vegetable oil in a large pot over medium-high heat. Add lemongrass and red curry paste; cook and stir for 1 minute until the paste darkens slightly and smells fragrant.
Pour in coconut milk and chicken broth. Stir well to incorporate the curry paste. Bring to a gentle simmer over medium heat – do not boil hard.
Stir in fish sauce and brown sugar. Taste and adjust seasoning as needed.
Add chicken pieces, mushrooms, and red bell pepper. Simmer for 10 to 15 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and is cooked through.
Remove from heat. Stir in fresh cilantro and lime juice.
Ladle into bowls and serve immediately with lime wedges on the side.

Notes

Use full-fat coconut milk for the richest, creamiest broth. Lite coconut milk will work but produces a thinner result.
Only use the tender inner part of the lemongrass stalk – the outer layers are too fibrous to eat.
Shrimp or firm tofu can be substituted for chicken. Shrimp cooks in 3 to 4 minutes; add tofu in the last 5 minutes.
Freezing is not recommended as coconut milk separates upon thawing. Refrigerate for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 380 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 24 g
Saturated Fat: 16 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 75 mg

Find it online: https://www.benefitiany.com/thai-coconut-soup/