Thai Coconut Soup

Our Thai Coconut Soup is flavor-packed and ready in just 20 minutes. This soup is like a warm hug in a bowl, with creamy coconut, and spicy Thai vibes, and it’s so easy you won’t believe it. So whether you need a speedy weeknight dinner or a chill weekend treat, we’ve got you covered. Join us in the kitchen and let’s whip up this awesome soup together.

If you’re looking for recipes that are a bit different than the typical American cuisine, why not try my savory peanut Thai curry? This pork ramen recipe is so cozy for a simple evening in, and my chicken lettuce wraps are idea for a light meal, or to accompany a warm bowl of Thai coconut soup.

What is Thai food?

Thai food refers to the culinary flavors and techniques that originate in Thailand. Thai food is known for its complex flavors, fresh ingredients, and bold aromas – a unique cuisine for sure! There are a few key elements that make something Thai food:

Complex flavors: Thai food is usually a mix of sweet, sour, salty, and spicy flavors. This is achieved through the use of a variety of fresh ingredients, such as lime juice, fish sauce, sugar, and chili peppers.

Fresh herbs and spices: Authentic Thai cuisine uses a plenty of aromatic fresh herbs and spices, like cilantro, basil, lemon grass, and even lime leaves. These fresh ingredients are what makes Thai food so unique!

Cooking techniques: Thai food is often stir-fried or grilled, and is sometimes also steamed. Generally, whatever techniques keep the food vibrant and fresh are preferred.

What You’ll Love About This Recipe for the Best Thai Coconut Soup

• Easy to make: This recipe is so easy to make, even beginner cooks can do it! You really just pour everything in a pot and let it simmer away until it’s ready to go.
• Flavorful: This soup is so full of flavor! (Special thanks to the red chili paste, coconut milk, and soy sauce!)
• Easy to customize for your family: You can add different vegetables, proteins, or spices to make it your own.

Ingredients

• Red chili paste: This is usually available in the international or Asian aisle of most grocery stores. If you can’t find red chili paste, you can substitute Sriracha or sambal oelek, but use a little less because they’re a lot spicier than red chili paste!
• Vegetable broth: If you don’t have vegetable broth, you can substitute chicken broth.
• Coconut milk: It is available in the international or Asian aisle. It’s not the same as coconut cream, so make sure you get milk! Full-fat will give you the best texture and flavor.
• Mushrooms: Any type of mushrooms will work in this recipe.
• Soy sauce: If you need this recipe to be gluten-free, you can substitute tamari for the soy sauce, or look for a gluten-free brand of soy sauce.
• Brown sugar: If you don’t have brown sugar, you can substitute white sugar or honey, but the flavor will vary slightly.
• Red pepper flakes: You can omit the red pepper flakes if you prefer.
• Salt & Pepper
• Rice noodles: These are thin noodles that are made from rice flour, and you can find them in the international or Asian aisle of most grocery stores. If you can’t find rice noodles, you can substitute other types of noodles, such as spaghetti or soba noodles.
• Lime juice: Fresh is best!
• Cilantro: Fresh cilantro is available in the produce section of most grocery stores. Some people love it, and some do not, so if you aren’t a fan, feel free to leave it out.

How to Make the Easiest Thai Coconut Soup

STEP ONE: Combine the ingredients. Saute the red chili paste for 1-2 minutes. Stir in the chicken broth, coconut milk, mushrooms, soy sauce, brown sugar, red pepper flakes, salt, and pepper. Bring to a simmer. Add the rice noodles and cook for 4-5 minutes.

STEP TWO: Serve. Squeeze the lime juice into the soup. Divide the soup into bowls and garnish with cilantro and additional lime wedges if desired.

What can I serve with Thai coconut soup?

This flavorful coconut soup can be served on its own. You really don’t need to add to it, especially for lunchtime. But if you want something more, there are lots of dishes that will complement it well. Here are a few ideas:

• Appetizers: Wonton cups, spring rolls, satay, or chicken wings with a Thai-inspired sauce
• Main courses: Pad Thai, peanut curry, Mongolian beef, or shish kabobs
• Side dishes: Jasmine rice, green beans, or a fresh salad

Tips and Recipe Notes

• Don’t overcook the noodles. They’ll cook quickly, so be careful not to cook them too long, or they’ll end up mushy.
• The amount of seasonings and chili paste you need may vary depending on your taste preferences, especially if Thai cuisine is new to you. Give the soup a taste test before serving, and adjust.

FAQs

Can I Make This Recipe Ahead of Time?

Yes, Thai coconut soup can be made ahead of time. Cook the soup according to the recipe, but do not add the noodles. Store the soup in the fridge until you’re ready to serve, then pour the soup back in a pot and heat until simmering. Add the noodles to the soup and allow them to cook just before serving.

Can This Recipe Be Made Gluten-Free?

Yes, this recipe can be made gluten-free by substituting tamari for the soy sauce, or for looking for a gluten-free soy sauce instead.

Storage Instructions

In the fridge: Thai coconut soup can be stored in the refrigerator in an airtight container for up to 3 days.

In the freezer: Thai coconut soup can be frozen for up to 3 months. Freeze your leftovers for another day, or use this as a recipe to make simple lunches and dinners for weeks to come. Just allow the soup to cool to room temperature before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator, or on the counter for 2-3 hours.

Thai coconut soup can be reheated on the stovetop or in the microwave. To reheat on the stovetop, place the soup in a saucepan over medium heat and cook until warmed through. To reheat in the microwave, place the soup in a microwave-safe bowl and microwave on high for 1-2 minutes, or until warmed through, stirring after every 30 seconds.

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