Thai Coconut Soup [Coconut Milk Soup] Recipe

I finally perfected my Thai Coconut Vegetable Soup recipe that combines seasonal vegetables, aromatics, Thai curry paste, and coconut milk into a broth that conceals an unexpected ingredient.

Ive been obsessed with this Thai Coconut Soup lately. It looks simple but the way lemongrass mingles with creamy coconut milk gives it a kind of mystery, like a memory I can’t place.

I kept tweaking flavors until it read less like a recipe and more like a mood, something between Thai Coconut Vegetable Soup and quieter, personal leftovers. People tell me it belongs under Thai Soup Recipes Coconut on their lists.

Its bright yet mellow at the same time, not fussy but interesting, and every bowl makes me wonder what small change would push it over the edge.

Ingredients

• Rich source of healthy fats, creamy texture, adds mild sweetness and body to soup.
• Citrusy, fragrant stalk that brightens broth, low calories, adds fresh sour notes.
• Spicy, warm root, aids digestion, gives a peppery ginger like bite to broth.
• Provide umami, some protein and fiber, soak up coconut flavor, earthy depth.
• Tofu adds plant protein and creaminess, chicken gives lean protein and heartiness.
• Salty, savory seasoning that boosts umami, fish sauce adds depth and aroma.
• Adds bright acidity and citrus tang, cuts richness, vitamin C boost.
• Herbs like basil and cilantro give fresh, peppery, slightly sweet finish and aroma.

Ingredient Quantities

• 2 tbsp neutral oil (vegetable or canola)
• 1 medium shallot, thinly sliced
• 3 garlic cloves, minced
• 1 inch fresh galangal, thinly sliced or 1 inch ginger if you cant find galangal
• 1 stalk lemongrass, white part only
• 3 to 4 kaffir lime leaves
• 2 tbsp Thai red curry paste (adjust to taste)
• 2 (13.5 oz / 400 ml) cans full fat coconut milk
• 2 cups (480 ml) vegetable broth or chicken broth
• 8 oz (225 g) mushrooms, sliced (shiitake or cremini)
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned or thinly sliced (about 1 cup)
• 1 cup snap peas or sugar snap peas
• 8 oz (225 g) firm tofu, cubed or 12 oz chicken breast, thinly sliced (optional)
• 2 tbsp fish sauce or soy sauce for a vegetarian option
• 1 to 2 tbsp palm sugar or light brown sugar
• Juice of 1 lime (about 2 tbsp), plus more to taste
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup Thai basil or sweet basil leaves
• 2 scallions, thinly sliced
• 1 to 2 fresh Thai chilies, sliced or 1 tsp chili flakes (optional)
• Salt and freshly ground black pepper, to taste

How to Make this

1. Prep everything first so you dont scramble later: thinly slice the shallot, mince the garlic, thinly slice the galangal (or ginger), trim and bruise the white part of the lemongrass then slice it thin, and lightly tear the kaffir lime leaves. Slice mushrooms, red pepper, julienne the carrot, trim snap peas, cube pressed tofu or thinly slice chicken, chop cilantro and basil, slice scallions and chilies, and measure lime juice, fish/soy sauce and sugar.

2. Heat 2 tbsp neutral oil in a large pot over medium heat. Add the shallot and sauté until soft and slightly translucent, about 2 minutes.

3. Add garlic, galangal (or ginger), lemongrass and kaffir lime leaves and cook till fragrant, 1 to 2 minutes. Stir in 2 tbsp Thai red curry paste and fry it a minute more so the oil carries the flavors.

4. Pour in both cans of full fat coconut milk and 2 cups broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, not a rolling boil.

5. Add mushrooms, carrot, red bell pepper and snap peas. Simmer 3 to 5 minutes until veggies are nearly tender but still bright.

6. Add the tofu or chicken. If using thin chicken slices simmer 5 to 7 minutes until cooked through. If using tofu, just warm it through gently so it doesnt break apart.

7. Season with 2 tbsp fish sauce or soy sauce, 1 to 2 tbsp palm sugar (or light brown sugar), juice of 1 lime (about 2 tbsp), and salt and pepper to taste. Add sliced Thai chilies or chili flakes now if you want heat. Taste and adjust any of the balance – more lime for acidity, more fish/soy for saltiness, more sugar if too sharp.

8. Turn off the heat and stir in the chopped cilantro, Thai or sweet basil leaves, and scallions. Fish out and discard big pieces of lemongrass and any whole slices of galangal or kaffir leaves you left in.

9. Serve hot in bowls with extra lime wedges, more fresh basil/cilantro, sliced chilies and a drizzle of coconut milk if you like it richer. Goes great with steamed rice or rice noodles.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (4 to 6 qt) for simmering the coconut broth
2. Sharp chef’s knife (8 inch) for slicing shallot, galangal, peppers and meat or tofu
3. Cutting board (preferably one for veg and one for protein)
4. Measuring cups and spoons for coconut milk, broth, fish sauce, sugar and lime juice
5. Wooden spoon or silicone spatula to fry the curry paste and stir the soup
6. Ladle plus a slotted spoon or tongs to remove big pieces of lemongrass/galangal and serve
7. Several small prep bowls for mise en place (shallot, garlic, herbs, chilies, etc)
8. Can opener and a citrus reamer or juicer for the coconut milk cans and lime juice
9. Microplane or small grater for ginger/galangal and an optional garlic press

Thats it, youre ready to start cooking.

FAQ

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

• Galangal: if you cant find fresh galangal use fresh ginger, same amount (about 1 inch). Flavor shifts a bit but works fine.
• Kaffir lime leaves: swap with 1 tsp fresh lime zest plus 1 bay leaf for depth, add while simmering and remove before serving.
• Fish sauce: for a vegetarian option use tamari or soy sauce 1:1, or stir a little miso into soy for extra umami.
• Palm sugar: replace with light brown sugar 1:1, or use honey/maple syrup at about 3/4 the amount and adjust to taste.

Pro Tips

1) Bloom the curry paste in the oil until it smells fragrant and the oil looks glossy, this unlocks way more depth than just dumping it in later. Spoon in a little of the thick coconut cream from the can to help the paste disperse if it seems sticky.

2) Press tofu really well so cubes hold up, or slice chicken very thin across the grain so it stays tender and cooks fast. If you dont press the tofu it will fall apart when you stir.

3) Cook vegetables in stages, harder ones first and delicate ones last, that way the carrots and mushrooms get cooked but the snap peas and red pepper stay bright and snappy.

4) Treat galangal, lemongrass and kaffir leaves like flavor bombs you remove before serving, not things you expect people to chew. Bruise the lemongrass to release oils and fish out any big fibrous bits at the end.

5) Balance at the end, not the start. Add fish sauce or soy, lime and sugar little by little and taste after each add, its easier to add than to take away.