The Best Thai Coconut Soup

This soup was amazing!. I did change a couple of things.. I used baked tofu instead of shrimp, then I also added thinly sliced red pepper, onion, and a clove of garlic. I only had green curry paste on hand and I like heat, so I thinly sliced a jalapeno pepper and some cayenne. Since there was so much liquid, I poured it over jasmine rice. Definitely a keeper!

This Thai coconut soup is amazing. We tweeked some of the ingredients like another jar of the red curry paste for extra spicy flavor & more salt but everyone in my family loves it. Full of flavor. I think we added extra mushrooms the second time we made it since we love mushrooms. There was plenty leftover to freeze for later after we ate on it for two days.

I used Lemongrass paste instead of fresh lemongrass and it was perfect. My young adult son and I loved this.

I made this for my g.f. night and they loved it!

I liked it but it was too watery and a bit bland but still its very good

One word was repeated at the dinner table: AWESOME!!! No need to change any ingredient – family ages 5 to 89 – everyone raved – only problem was did not make enough for everyone to have a second bowl – will NOT make that mistake again! Already on the menu for the end of the week and I wager no one will complain!!

To quote my husband, “This recipe is a keeper!” It is just as good as leftovers as it is fresh. I used 2 cups of chicken instead of shrimp and 1 Tbsp Lemon grass paste as our grocery store was out of lemon grass. Also as other reviewers suggested, I sautéd the mushrooms and used two cans of coconut milk instead of three. THIS SOUP IS DELICIOUS!

It turned out so well and tasted really authentic. Everyone to whom I served it raved about how much they loved it and how the complex flavors were truly Thai.

Easy and super good. Loved it!

Added some cayenne and served over basmati rice. Delicious!

Hands down the most excellent soup ever! The curry paste matters in my opinion. Mae Ploy Red Curry Paste is my go to. If I don’t have lemongrass on hand, I will often zest a lime or lemon. I often skip the brown sugar and only use 2 cans of coconut milk.

Good base recipe! I had a few modifications. I didn’t have lemongrass. I used 3-4 Tablespoons (not teaspoons) of red curry paste. 2 cans coconut milk (that’s what I had). I used tallow from my farmer friend instead of grocery store oil. I felt like this combo was actually very good/delicious broth. I used minced jar ginger, very handy. I forgot the brown sugar and I didn’t use any salt. I used Better Than Bouillon lower sodium chicken base for broth. I used a pound or more of large shrimp, thinly sliced red and yellow peppers, fresh green beans, scallions, & Bella mushrooms. Fish sauce, cilantro and lime as recommended. I served it over Basmati rice and I also made rice noodles. My husband loved it, he added hot sauce, always wants more heat! He said next time add more shrimp and also could add scallops or use fish in general. My step son, age 12, also liked it well enough and he suggested more noodles, and more shrimp. My first time making a Thai red curry based soup, and will make this again! I agree to add lime leaves and red chili as desired. I also would try peas next time but whatever you like.

Delicious! I varied the recipe based on other reviews. Added a teaspoon more red curry paste, only used 2 cans of coconut, used lemon peel and green onions (instead of lemon grass) sautéed the mushrooms before putting them in. Very tasty, will definitely make again! Thanks for the recipe!

This a wonderful base recipe and you can tweak it if need be. Definitely use sesame oil, you can “cheat” and buy minced refrigerated in a tube lemon grass, or buy the stalk pill and cut in larger pieces where you can fish them out, lol! Another important is the type of Thai paste you use, Mae Ploy red curry paste is the best and gives you the most authentic flavor. I add garlic chili pepper (in a jar from the Asian section at the grocery store) as we like it rather spicy, I use a variety of seafood, jumbo prawns, I buy the big bag of frozen seafood from Costco to add scallops, calamari, mussels and or the smaller ones from Trader Joe’s. Another thing I do is, in addition to baby Bella mushrooms, I add “seafood mushrooms”, you can find them at any Asian market in the produce area, the look like fat noodles, save a bit on the carbs. Kaffir leaves add also a great authentic lime flavor. Lime zest and juice works well as well! I buy the leaves in the Asian market, they are also available fresh through Amazon. Just wrap them in a damp paper towel, put them in a zip loc bag and keep them in the freezer… they remain bright green and fragrant when handled for a very long time. Just a wonderful all around recipe! Try it as will definitely enjoy it. I make a large pot as my family goes crazy over it.

This soup is fantastic! I only used 2 cans of coconut milk and that was plenty. I couldnt find lemongrass so I just used lemon zest and it was fine. I made with shrimp, but would make again with chicken or even without a protein – it’s delicious on its own! And so easy!

I made this for me and my son for dinner tonight and it was delicious. I followed the recipe but had to substitute green onion for the lemon grass. We have had this soup at our local Thai restaurant and this taste almost exactly like it. We will definitely keep it on our regular menu.

So easy and so GOOD. Better than any restaurant version I have had.

This turned out great! Wife said I have to make it again. Remember, it’s soup. If you don’t like something, like lemongrass, then skip it. I only used two cans of milk because that’s all we had, but it worked. Used the juice of half a lemon because I didn’t have limes, added onion and red pepper because it’s soup. This would work good with chicken as well.

We all enjoyed it! Full of flavor and a bit spicy without overpowering the other ingredients. If you are watching fats, you might want low fat coconut milk.

This was a nice recipe to build on and tweak to one’s own tastes if desired. Thanks to the OP for sharing. I always find it helpful to read reviews first. It helps to see other’s substitutions or adapting to what one has on hand. I upped the Chicken Broth (‘Better Than Boullion’ Brand) to 6 cups (vs 4) due to larger appetites. I then eyeballed and slightly increased most of the ingredients; more grated ginger, much more red curry paste – 5 or 6 generous teaspoons (we like), another extra glug of fish sauce. I kept the brown sugar to 1 Tbsp. First time with woody lemongrass stalks, so I researched how to prepare and find ‘the sweet spot’. I very finely minced what I had and enjoyed that addition. I decided to slice and pre-saute regular fresh mushrooms as I feel sauteeing them first lends a deeper, more intensified flavour to soup. As they were sizzling and browning in the skillet, I threw in some diced red pepper to the saute, as I had them handy. They added a nice layer of flavour and texture and look so pretty and colourful. If I’d had green pepper, I’d have diced some too, and better yet, if I’d had any summer jalapeno peppers left, a small addition would be a perfect touch for our taste. I took advice from some previous reviews and cut the coconut milk to 2 cans. I added frozen, cooked, peeled & deveined shrimp a few minutes before serving. I’ll also try this recipe with chicken in the future for a variation. I sprinkled some red chili flakes into the soup pot as we enjoy them. For garnish, chopped fresh cilantro and finely chopped green onion/scallions were used. In a small separate side bowl were diced, pickled jalapenos for ones that enjoy that extra heat addition. Earlier in the day, I’d prepared and refrigerated batches of both fluffy white rice and cooked rice vermicelli noodles so that the family can choose one or both to ladle this delicious soup over in their bowl. Some chose both. It was a very satisfying dish for all. Bravo! My family put this on the ‘Make Again’ list. It was a very delicious creation.

Tastes just like the Tom Kha soup we order from our favorite Thai restaurant! I’ve been a connoisseur of this soup for years, trying it in dozens of restaurants all over the country and each one is different. This really hits the mark, combining all my favorite flavors into one delicious bowl. We’ll be making this at home now! Can make with shrimp or pulled chicken from the freezer & add more heat if you like spicy. I loved it just as written. Thanks for sharing this recipe, it’s a keeper!