This Thai coconut soup is a delightful blend of flavors that will transport your taste buds straight to Thailand. It's a comforting dish that's both creamy and spicy, perfect for any time of the year. The combination of coconut milk, red curry paste, and lime juice creates a harmonious balance that is simply irresistible.
Some ingredients in this recipe might not be staples in your pantry. Red curry paste and fish sauce are essential for authentic Thai flavor but may require a trip to the international aisle of your supermarket. Coconut milk is also crucial for the creamy texture and can usually be found in the canned goods section.

Ingredients For Thai Coconut Soup Recipe
Vegetable oil: Used for sautéing the mushrooms and adding a subtle richness to the soup.
Mushrooms: Adds a meaty texture and earthy flavor to the soup.
Chicken broth: Provides a savory base for the soup.
Coconut milk: Gives the soup its creamy and rich texture.
Red curry paste: Adds a spicy and aromatic kick to the soup.
Fish sauce: Contributes a salty and umami depth to the flavor profile.
Brown sugar: Balances the spiciness and adds a hint of sweetness.
Shredded chicken: Adds protein and makes the soup more filling.
Lime juice: Provides a fresh and tangy contrast to the creamy soup.
Cilantro: Adds a burst of freshness and color to the final dish.
Technique Tip for Making Thai Coconut Soup
When cooking the mushrooms, make sure to slice them evenly to ensure they cook at the same rate. Use a high-quality coconut milk for a richer and creamier texture. To balance the flavors, taste the soup before serving and adjust the fish sauce and lime juice as needed. Fresh cilantro should be added at the end to maintain its vibrant flavor and color.
Suggested Side Dishes
Alternative Ingredients
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the soup.
sliced mushrooms - Substitute with shiitake mushrooms: Shiitake mushrooms provide a richer, more umami flavor.
chicken broth - Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version of the soup.
coconut milk - Substitute with almond milk with coconut extract: Almond milk with coconut extract can mimic the flavor and creaminess of coconut milk.
red curry paste - Substitute with green curry paste: Green curry paste offers a different but equally delicious flavor profile.
fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and is suitable for vegetarians.
brown sugar - Substitute with honey: Honey adds sweetness and a slightly different flavor profile.
cooked shredded chicken - Substitute with tofu: Tofu is a great protein alternative for vegetarians.
lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness.
chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, herbaceous flavor that can replace cilantro.
Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
- Allow the Thai coconut soup to cool to room temperature before storing. This helps prevent condensation, which can dilute the flavors.
- Transfer the soup to an airtight container. Glass containers are ideal as they do not absorb odors and are easy to clean.
- Store the soup in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness.
- For longer storage, freeze the soup. Pour the cooled soup into freezer-safe bags or containers, leaving some space at the top for expansion.
- Label the containers with the date to keep track of freshness. Frozen Thai coconut soup can be stored for up to 2-3 months.
- When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.
- Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Avoid boiling, as this can cause the coconut milk to separate.
- If reheating in the microwave, use a microwave-safe bowl and heat in short intervals, stirring in between to ensure even heating.
- Freshen up the reheated soup by adding a splash of lime juice and a sprinkle of chopped cilantro just before serving. This revives the bright, zesty flavors.
- Enjoy your Thai coconut soup with a side of steamed jasmine rice or crusty bread for a complete meal.
How to Reheat Leftovers
On the stovetop: Pour the Thai coconut soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating. Once the soup is steaming and heated through, it's ready to serve. This method helps maintain the texture of the mushrooms and the shredded chicken.
In the microwave: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 30-second intervals until the soup is hot. Be cautious not to overheat, as this can cause the coconut milk to separate.
In a slow cooker: If you have a bit more time, pour the leftover soup into a slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally. This method is great for keeping the soup warm for an extended period, perfect for serving guests.
In an oven: Preheat your oven to 300°F (150°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through. This method is ideal if you're reheating a large batch and want to ensure even heating.
Using a double boiler: Fill the bottom pot of a double boiler with water and bring it to a simmer. Place the soup in the top pot and heat, stirring occasionally, until warmed through. This gentle method helps preserve the delicate flavors of the lime juice and cilantro.
Essential Tools for Making Thai Coconut Soup
Large pot: Used to heat the oil and cook the mushrooms, as well as to simmer the soup.
Wooden spoon: Ideal for stirring the ingredients without scratching the pot.
Measuring spoons: Essential for accurately measuring the vegetable oil, red curry paste, fish sauce, brown sugar, and lime juice.
Measuring cup: Needed to measure the chicken broth and coconut milk.
Knife: Used to slice the mushrooms and chop the cilantro.
Cutting board: Provides a safe surface for slicing mushrooms and chopping cilantro.
Can opener: Necessary for opening the can of coconut milk.
Ladle: Useful for serving the hot soup into bowls.
Bowls: Used for serving the soup.
How to Save Time on Making This Soup
Prep ingredients ahead: Chop mushrooms and shred chicken in advance to save time during cooking.
Use pre-cooked chicken: Buy pre-cooked shredded chicken to skip the cooking step.
Ready-made curry paste: Opt for store-bought red curry paste to avoid making it from scratch.
One-pot cooking: Use a single large pot to minimize cleanup time.
Batch cooking: Double the recipe and freeze portions for quick future meals.

Thai Coconut Soup Recipe
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 cup sliced mushrooms
- 1 cup chicken broth
- 1 can coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup shredded chicken cooked
- 1 tablespoon lime juice
- 1 tablespoon cilantro chopped
Instructions
- Heat the oil in a large pot over medium heat. Add the mushrooms and cook until tender, about 5 minutes.
- Add the chicken broth, coconut milk, and red curry paste. Bring to a simmer.
- Stir in the fish sauce and brown sugar. Add the shredded chicken and cook until heated through, about 5 minutes.
- Remove from heat and stir in the lime juice and cilantro. Serve hot.
Nutritional Value
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