Craving Thai flavors but short on time? This quick and easy Thai Coconut Soup is the answer! Made from scratch with readily available ingredients, this soup boasts a delicious coconut milk broth that’s customizable to your spice preference. Loaded with noodles, shrimp, and an array of toppings, this soup is incredibly versatile. Feel free to add tofu, other vegetables, fish, or chicken for endless variations!
A Taste of Thailand in Minutes
This recipe is perfect for those times when you’re yearning for Thai curry but don’t have the time or ingredients for a full-blown Thai Red Curry. While not strictly authentic, it captures the essence of Thai cuisine using common Thai ingredients. It tastes like a delightful fusion of Laksa and Tom Yum Soup, delivering a flavor experience far superior to anything made with standard store-bought curry pastes. You’ll be amazed at how simple it is to prepare!
What You’ll Need
Everything you need can be found at your local supermarket.
- Curry Powder: Use your preferred brand and type. Curry powder is a versatile ingredient used in various dishes, including Thai Satay Chicken, Chickpea Potato Curry, Curried Rice, Vegetable Curry, Cauliflower Curry, Everyday Chicken Curry, and more.
The Secret to Flavor: A “Cheats” Curry Paste
The foundation of this Thai Coconut Soup is a quick homemade curry paste made with garlic, ginger, lemongrass (fresh or paste), brown sugar, fish sauce, curry powder, coriander powder, and chili paste. While simpler than traditional curry pastes, it’s packed with flavor, thanks to a unique preparation method:
- Sear the Shrimp/Prawns: Browning the shrimp adds flavor, and the fond (the bits stuck to the pot) enhances the broth.
- Sauté the Aromatics: Garlic, ginger, and lemongrass create a fantastic flavor base.
- Caramelize the Brown Sugar and Fish Sauce: This combination creates an incredible aroma when it bubbles with the aromatics.
- Simple Curry Flavors: Curry powder and coriander powder complete the flavor profile of the quick curry paste.
Once the curry paste is ready, simply add chicken or vegetable broth and coconut milk. Add the prawns back in to warm through, and the soup is done!
Serving Suggestions: Noodles and Toppings
Cook the noodles separately and place them in bowls before ladling the soup over them. This prevents the noodles from becoming soggy in leftover broth.
Toppings are highly recommended! Fresh coriander/cilantro and lime juice are essential for a burst of freshness. Other optional toppings include:
- Beansprouts: Add a generous handful for extra texture and nutrition.
- Fried Asian Shallots: These crispy, salty additions are available in Asian stores and the Asian section of most grocery stores.
- Fresh Chili: Add sliced fresh chili for a touch of heat.
A Versatile Soup
The star of this dish is the flavorful coconut curry broth. Beyond that, the ingredients are entirely up to you! Noodles and shrimp are a classic combination, but any type of noodle works well. Thick egg noodles are a particularly good choice.
For a lighter option, skip the noodles and add an abundance of vegetables, such as Asian greens, or tofu. The possibilities are endless!
Thai Coconut Soup
Total Time: 20 minutes | Servings: 2
Description:
This Thai Coconut Soup blends creamy coconut milk with zesty lime and fragrant spices. A quick, comforting bowl inspired by Tom Yum and Laksa flavors.
Ingredients:
- Soup Base: 1 tbsp vegetable oil, 2 garlic cloves (grated), 2 tsp ginger (grated), 1 lemongrass stalk (grated), 1 tbsp brown sugar, 1½ tbsp fish sauce, 2 tsp curry powder, 1 tsp coriander powder, 2 tsp chili garlic paste
- Liquids: 400g coconut milk, 2 cups chicken or vegetable broth, 2 tsp lime zest
- Proteins & Noodles: 10 prawns (peeled), 200g fresh egg noodles (cooked)
- Toppings: Bean sprouts, lime wedges, coriander, sliced red onion, chili, fried shallots
Instructions:
- Sear Prawns: Heat oil in a pan over high heat. Sear prawns until golden, then remove.
- Aromatics: Lower heat, sauté garlic, ginger, and lemongrass for 20 seconds.
- Flavor Base: Stir in sugar and fish sauce, cooking for 30 seconds until caramelized. Add chili paste, coriander, and curry powder; stir for 30 seconds.
- Simmer: Pour in coconut milk and broth, bring to a simmer, then add lime zest. Return prawns and cook for 2 minutes.
- Serve: Place noodles in bowls, pour soup over, and top with bean sprouts, coriander, and lime wedges.
Nutrition Info (per serving):
Calories: 480 | Carbs: 45g | Protein: 20g | Fat: 22g | Sodium: 950mg | Fiber: 3g | Sugar: 7g
