Thai Curry Coconut Soup
Experience the rich, comforting flavours of Thai Curry Coconut Soup, a delicious and aromatic dish that warms you from the inside out. This hearty soup combines creamy coconut milk, fragrant herbs, and lemongrass, with your choice of tender chicken, succulent shrimp, or savoury tofu. Each spoonful delivers the authentic taste of Thailand, offering a perfect balance of creaminess, spice, and freshness. It’s a comforting and satisfying bowl that’s sure to transport you straight to the streets of Thailand with every bite.
Equipment
- Fine Mesh Strainer
Ingredients
- 1 tbsp coconut oil
- Half a yellow onion thinly sliced
- 2-4 cloves garlic chopped
- Half of one red or green jalapeno pepper seeded and sliced or 1-3 Thai chiles, halved
- 3 slices ¼-inch ginger
- lemongrass stalk pounded and cut into 2-inch pieces
- 3-4 tsp red Thai curry paste
- 4 cups chicken broth see note #1.
- 1 can coconut cream or milk see note #4.
- 8 oz white mushrooms sliced
- 1-2 tbsp brown sugar to taste
- 2 tbsp fish sauce plus more to taste (see note #1)
- 2-3 tbsp fresh lime juice
- 2-3 green onions sliced thin or curled
- Fresh cilantro chopped for garnish
Protein Options
- 2 medium chicken breasts cut into bite-sized pieces (about 1 pound)
- 1 pound of shrimp peeled and deveined (see note #2.)
- 1 pound of tofu cut into cubes (see note #3.)
Instructions
- In a medium pot, heat coconut oil over medium heat. Add onion, garlic, jalapeno, ginger, lemongrass, and curry paste.
- Cook stirring frequently about for 5 minutes or until onions are softened.
- Add chicken broth (or vegetable broth) and bring to a boil.
- Once broth comes to a boil, reduce heat and simmer uncovered for 30 minutes.
- Using a fine mesh strainer, strain out aromatics (garlic, onions, ginger and lemongrass).
- Return the broth to the pot and add coconut cream or milk, protein of choice, and mushrooms, Simmer until protein has cooked through.
- Add the brown sugar, fish sauce, lime juice and adjust seasoning to taste.
- Cook for an additional 2 minutes.
- Serve Thai Curry Coconut Soup hot, garnished with green onions and cilantro. - Optionally, serve over rice.
Notes
Rice Options
- Jasmine Rice: A fragrant and classic choice, its delicate flavour and fluffy texture pair perfectly with Thai dishes.
- Basmati Rice: Another aromatic option with a light texture that complements the flavours of the soup.
- Brown Rice: A healthier alternative, adding a nutty flavour and chewy texture to the dish.
- Calrose Rice: Often used in Asian cuisines, this slightly sticky rice absorbs the soup’s flavours beautifully.
- Vegan/Vegetarian: Substitute vegetable stock for chicken stock, tofu for meat, and soy sauce for fish sauce.
- Shrimp: Add shrimp after the mushrooms are cooked, and simmer until they turn pink and are fully cooked.
- Tofu: Add tofu after straining the aromatics, then simmer until heated through and infused with the broth.
- Mussels: Add mussels at the end, cooking for 5-7 minutes until the shells open. Discard any unopened shells.
- Optional: For a creamier soup, stir in an additional ½–1 can of coconut cream or milk.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stove or in the microwave until warmed through.
- Freezing: I don’t recommend freezing this soup, as the coconut milk may separate when thawed, affecting the soup’s texture and consistency.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife