Thai Coconut Soup
why make this recipe
Thai Coconut Soup is a delicious and comforting dish that warms the soul. This recipe is perfect for those who love a mix of sweet, spicy, and savory flavors. It combines fresh ingredients, quick cooking, and the creamy richness of coconut milk, making it a delightful meal for any occasion. Whether you’re looking to impress guests or simply enjoy a bowl of something special, this soup will not disappoint!
how to make Thai Coconut Soup
Ingredients:
- 1 tbsp vegetable oil
- 10 prawns/shrimp, peeled and deveined (Note 1)
- 2 garlic cloves, finely grated
- 2 tsp ginger, finely grated
- 1 lemongrass, peeled, finely grated (Note 2)
- 1 tbsp brown sugar
- 1 1/2 tbsp fish sauce (or soy sauce)
- 2 tsp curry powder (Note 3)
- 1 tsp coriander powder
- 2 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 4)
- 400 g/14oz coconut milk (Note 5)
- 2 cups /500ml chicken broth (or vegetable)
- 2 tsp lime zest (1 lime)
- 200 g / 7 oz fresh egg noodles, prepared per packet (other noodles Note 6)
- Big handful bean sprouts
- Lime wedges
- Fresh coriander/cilantro leaves
- Sliced red onion (or sliced green onion)
- Fried Asian shallots (Note 7)
- Sliced red chilli
- More chilli paste (optional)
Directions:
- Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden. They don’t need to be fully cooked. Remove the prawns onto a plate.
- Turn the heat down to medium. If the pot looks dry, add a touch of extra oil.
- Add garlic, ginger, and lemongrass. Sauté for 20 seconds until the garlic is golden.
- Add the brown sugar and fish sauce. Stir and cook for 30 seconds until it looks like caramel.
- Add the chilli paste, coriander, and curry powder. Stir and cook for another 30 seconds.
- Pour in the chicken broth and coconut milk. Stir and bring to a simmer.
- Simmer for 2 minutes, then add lime zest and return the prawns to the broth.
- Cook for 2 minutes to reheat the prawns and finish cooking them.
how to serve Thai Coconut Soup
Serve the hot soup in bowls. Top with a big handful of bean sprouts, lime wedges, fresh coriander/cilantro leaves, sliced red onion, fried Asian shallots, and sliced red chilli. You can also add more chilli paste if you like it spicier. Enjoy the soup with a side of fresh lime to squeeze over each bowl.
how to store Thai Coconut Soup
If you have leftovers, store them in an airtight container in the fridge. The soup will keep for up to 3 days. When ready to eat, reheat on the stove until warmed through. If the soup thickens in the fridge, you may need to add a splash of broth or water when reheating.
tips to make Thai Coconut Soup
- Use fresh ingredients for the best flavor.
- Adjust the amount of chilli paste according to your spice preference.
- If you are not a fan of prawns, you can substitute them with chicken or tofu.
- For a vegetarian version, ensure to use vegetable broth and soy sauce instead of fish sauce.
variation
For a richer flavor, you can add mushrooms or baby corn to the soup. You can also substitute the egg noodles with rice noodles or any pasta you have on hand.
FAQs
1. Can I use canned coconut milk?
Yes, canned coconut milk works great for this recipe and adds creaminess to the soup.
2. How do I know when the prawns are cooked?
Prawns turn pink and opaque when they are fully cooked. They should only take a couple of minutes in the broth after being seared.
3. Can I freeze this soup?
It’s best to not freeze this soup because the texture of the prawns and noodles can change once thawed. It’s better enjoyed fresh.
Thai Coconut Soup
Ingredients
Main Ingredients
- 1 tbsp vegetable oil
- 10 prawns/shrimp peeled and deveined Note 1
- 2 cloves garlic, finely grated
- 2 tsp ginger, finely grated
- 1 stalk lemongrass, peeled, finely grated Note 2
- 1 tbsp brown sugar
- 1.5 tbsp fish sauce (or soy sauce)
- 2 tsp curry powder Note 3
- 1 tsp coriander powder
- 2 tsp chilli garlic paste or other chilli paste adjust to taste, Note 4
- 400 g coconut milk Note 5
- 2 cups chicken broth (or vegetable)
- 2 tsp lime zest (from 1 lime)
- 200 g fresh egg noodles, prepared per packet other noodles Note 6
- 1 big handful bean sprouts
- to taste lime wedges
- to taste fresh coriander/cilantro leaves
- to taste sliced red onion (or sliced green onion)
- to taste fried Asian shallots Note 7
- to taste sliced red chilli
- to taste more chilli paste optional
Instructions
Cooking
- Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden. They don’t need to be fully cooked. Remove the prawns onto a plate.
- Turn the heat down to medium. If the pot looks dry, add a touch of extra oil.
- Add garlic, ginger, and lemongrass. Sauté for 20 seconds until the garlic is golden.
- Add the brown sugar and fish sauce. Stir and cook for 30 seconds until it looks like caramel.
- Add the chilli paste, coriander, and curry powder. Stir and cook for another 30 seconds.
- Pour in the chicken broth and coconut milk. Stir and bring to a simmer.
- Simmer for 2 minutes, then add lime zest and return the prawns to the broth.
- Cook for 2 minutes to reheat the prawns and finish cooking them.
Serving
- Serve the hot soup in bowls. Top with a big handful of bean sprouts, lime wedges, fresh coriander/cilantro leaves, sliced red onion, fried Asian shallots, and sliced red chilli.
- You can also add more chilli paste if you like it spicier. Enjoy the soup with a side of fresh lime to squeeze over each bowl.
