Name: Spicy Thai Coconut Soup
Prep time: 10 min
Cook time: PT-488156H16M20S
Total time: PT-488156H16M20S
Cuisine: Thai
Ingredients: 1 tbsp neutral oil (vegetable or coconut oil); 2 shallots or ½ onion, thinly sliced; 3–4 slices fresh galangal (or ginger if unavailable); 1 stalk lemongrass, trimmed and bruised; 3–5 kaffir lime leaves; 1 tbsp red curry paste; 4–7 cups chicken or vegetable broth; 2–3 tbsp fish sauce (or soy sauce for vegetarian/vegan); 1 tbsp brown sugar or palm sugar; 1 can (≈13.5–14 oz) full‑fat coconut milk (or cream); 4 oz mushrooms (shiitake/cremini), sliced; 1 lb protein: thinly sliced chicken breast or thighs (or tofu/shrimp); 2–3 tbsp fresh lime juice; Chopped cilantro and sliced green onions, for garnish; Optional: chili‑garlic sauce or fresh Thai chilies for extra heat

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Short description

Spicy Thai Coconut Soup is a creamy, aromatic dish that brings together coconut milk, fragrant herbs, tangy lime, and fiery chili. Inspired by traditional Thai flavors, it’s both comforting and refreshing, with a perfect balance of spicy, sour, savory, and slightly sweet notes.

Why You’ll Love This Recipe

Rich, silky coconut broth with layers of flavor
Easy to customize with chicken, shrimp, tofu, or just vegetables
Bold and fragrant with lemongrass, lime, and fresh herbs
Quick to prepare, making it perfect for weeknight dinners
Comforting yet light, satisfying without being heavy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tbsp neutral oil (vegetable or coconut oil)
2 shallots or ½ onion, thinly sliced
3–4 slices fresh galangal (or ginger if unavailable)
1 stalk lemongrass, trimmed and bruised
3–5 kaffir lime leaves
1 tbsp red curry paste
4–7 cups chicken or vegetable broth
2–3 tbsp fish sauce (or soy sauce for vegetarian/vegan)
1 tbsp brown sugar or palm sugar
1 can (≈13.5–14 oz) full‑fat coconut milk (or cream)
4 oz mushrooms (shiitake/cremini), sliced
1 lb protein: thinly sliced chicken breast or thighs (or tofu/shrimp)
2–3 tbsp fresh lime juice
Chopped cilantro and sliced green onions, for garnish
Optional: chili‑garlic sauce or fresh Thai chilies for extra heat

Directions

In a pot, combine coconut milk and broth. Add lemongrass, ginger, and lime leaves. Simmer gently for 10–15 minutes to infuse the flavors.
Stir in chili paste or sliced chilies, adjusting spice level to taste.
Add mushrooms and your chosen protein. Cook until the protein is fully done and mushrooms are tender.
Season with fish sauce (or soy sauce), lime juice, and sugar. Taste and adjust until flavors are balanced—salty, sour, spicy, and sweet.
Remove lemongrass and lime leaves before serving.
Garnish bowls with fresh cilantro, green onions, and extra lime wedges. Serve hot.

Servings and timing

Servings: 4 bowls
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

Vegetarian: Use vegetable broth, tofu, and soy sauce instead of fish sauce
Extra spicy: Add more red chilies or chili oil for heat lovers
Milder version: Use fewer chilies and add more coconut milk
Seafood twist: Try shrimp or fish instead of chicken
Heartier meal: Add rice noodles or serve alongside jasmine rice

Storage/Reheating

Refrigerate: Store in the fridge for up to 3 days in an airtight container
Reheat: Warm gently on the stovetop over low heat to prevent coconut milk from separating
Freeze: Not recommended, as coconut milk may curdle once thawed

FAQs

1. Is this soup the same as Tom Yum?

No—Tom Yum is usually clear and more sour, while this version is creamy from coconut milk.

2. Can I use ginger if I can’t find galangal?

Yes—ginger is a great substitute, though galangal has a slightly more citrusy flavor.

3. What protein works best?

Chicken is classic, but shrimp, fish, or tofu are equally delicious.

4. How spicy is it?

You control the spice by adjusting the amount of chili paste or fresh chilies.

5. Can I make it ahead?

Yes—flavors deepen when stored overnight. Reheat gently before serving.

6. Do I have to use fish sauce?

Fish sauce gives authentic depth, but soy sauce is a good alternative for vegetarian or vegan versions.

7. What type of mushrooms are best?

Shiitake or oyster mushrooms add great texture, but button mushrooms work too.

8. Can I add noodles?

Yes—rice noodles make the soup heartier and turn it into a full meal.

9. How do I keep the coconut milk from curdling?

Heat gently and avoid boiling vigorously once the coconut milk is added.

10. What can I serve with it?

Steamed jasmine rice, fresh spring rolls, or a light cucumber salad pair perfectly.

Conclusion

Spicy Thai Coconut Soup is a bold yet comforting dish that balances creamy coconut, fiery spice, tangy lime, and fragrant herbs. It’s easy to prepare, endlessly adaptable, and perfect for anyone craving the bright, complex flavors of Thai cuisine. Whether enjoyed as a starter or a full meal with noodles or rice, this soup is guaranteed to impress.

Jane