Thai Coconut Soup Recipe
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.
Servings: 6
Calories: 299kcal
Ingredients
- 2 tablespoons red chili paste
- 4 cups vegetable broth
- 15 ounces coconut milk
- 1 cup sliced mushrooms
- 1 teaspoon soy sauce tamari for gluten-free
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 8 ounces rice noodles
- 1/2 lime juiced
- cilantro optional
Instructions
- 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.
- Serve. Squeeze the lime juice into the soup. Divide the soup into bowls and garnish with cilantro and additional lime wedges if desired.
Video
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.
Nutrition
Calories: 299kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 959mg | Potassium: 250mg | Fiber: 1g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 3mg