Easy Thai Coconut Soup

Thai Coconut Soup

Prep time
Cook time
Total time
Make your favorite Thai take-out at home with this easy Thai Coconut Soup!
Author: Jen Nikolaus
Recipe type: Main
Serves: 6-8 servings
  • 1 Tbsp. canola oil
  • 2 tsp. red curry paste ( You can purchase in the asian food aisle of grocery store)
  • 2 Tbsp. minced ginger
  • 4 cups chicken broth
  • 1 stalk lemongrass, cut into large chunks
  • 3 (13.5-oz) cans lite coconut milk
  • 1 (8-oz) container sliced button mushrooms
  • 1 lb. large shelled and deveined shrimp
  • juice from ½ lime
  • juice from ½ lemon
  • ¼ tsp. salt
  • cooked basmati rice, for serving
  • cilantro, for serving if desired
  • chopped peanuts, for serving if desired
  • Add chopped chiles if you like extra spicy
  1. Heat oil in large saucepan over medium heat. Cook the red curry paste and ginger for 1 minute.
  2. Stir in chicken broth and lemongrass pieces. Cook on medium heat for 15 minutes.
  3. Carefully take out lemongrass pieces with a slotted spoon, throw away.
  4. Add coconut milk and mushrooms. Cook for 5-10 minutes, until mushrooms are softened.
  5. Add shrimp and cook for 5 minutes, until shrimp is cooked through. Stir in lemon and lime juice and salt (taste and add more if needed).
  6. Place a few scoops of cooked warm rice in the bottom of a bowl and pour soup on top. Top with chopped cilantro and peanuts and serve. Enjoy!
recipe adapted from Allrecipes