Spicy Thai Coconut Soup wraps you in warmth with its creamy, fragrant broth and just the right kick of heat. This recipe delivers the perfect balance of rich coconut milk, tangy lime, savory broth, and fiery chilies. It’s surprisingly simple to make yet tastes straight from a Thai kitchen.
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Why You’ll Love This Spicy Thai Coconut Soup
- Aromatic & complex: Fresh lemongrass, galangal, and kaffir lime leaves create an uplifting, comforting fragrance.
- Customizable heat: Adjust the chilies to your preferred spice level for a gentle warmth or fiery punch.
- Quick & easy: Comes together in under 30 minutes with most effort in the prep.
- Versatile & nourishing: Load it with shrimp, chicken, tofu, or extra veggies for a light yet indulgent meal.
Ingredients & Tools
- 2 tbsp coconut oil or vegetable oil
- 4 cloves garlic, finely minced
- 2 shallots, thinly sliced
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 3-4 slices fresh galangal (or ginger if unavailable)
- 4-6 kaffir lime leaves, torn slightly to release aroma
- 2-4 Thai bird’s eye chilies, lightly crushed (adjust to taste)
- 4 cups chicken or vegetable broth
- 2 cans (400 ml each) full-fat coconut milk
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp palm sugar or brown sugar
- 200 g mushrooms, sliced (straw or shiitake work well)
- 300 g protein: shrimp, chicken, or firm tofu
- 2-3 tbsp fresh lime juice
- Handful fresh cilantro, chopped
- 2 green onions, sliced
Tools: A medium-sized soup pot, wooden spoon, sharp knife, and a fine-mesh strainer (optional, for a clearer broth).
Notes: Full-fat coconut milk gives a luxurious, creamy texture. Fresh lemongrass and kaffir lime leaves boost authenticity.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 24 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Can’t find galangal or kaffir lime leaves? Don’t worry—you can use fresh ginger as a substitute for galangal (though the flavor is slightly different, it still works beautifully). For kaffir lime leaves, a bit of lime zest can provide a hint of that citrusy aroma.
- How spicy do you like it? Thai bird’s eye chilies are quite hot, so start with two if you’re sensitive to heat. You can always add more later. Remember, you’re in control—this soup should suit your palate.
- Why full-fat coconut milk? Light coconut milk will make the soup watery and less rich. The full-fat version gives that velvety texture that makes this soup so indulgent. Shake the can well before opening to incorporate the cream.
- Prep everything before heating the pot. This soup comes together quickly once you start cooking, so having your aromatics chopped and ready will make the process smooth and stress-free.
How to Make Spicy Thai Coconut Soup
Step 1: Start by preparing your aromatics. Mince the garlic, slice the shallots, and bruise the lemongrass stalks with the back of your knife to release their oils. Tear the kaffir lime leaves slightly—this helps them infuse the broth more effectively. If you’re using shrimp or chicken, pat them dry and season lightly with salt.
Step 2: Heat the coconut oil in your soup pot over medium heat. Add the garlic and shallots, and sauté for about 2–3 minutes until they become fragrant and lightly golden. You’ll notice the kitchen starting to smell amazing already—this is the foundation of your soup’s flavor.
Step 3: Add the lemongrass, galangal (or ginger), kaffir lime leaves, and crushed chilies to the pot. Stir everything together for another minute until the aromas intensify. Be careful not to burn the garlic—if the pan gets too hot, just lower the heat a touch.
Step 4: Pour in the broth and bring the mixture to a gentle simmer. Let it cook for about 8–10 minutes to allow the flavors to meld together. This step is crucial for building a deeply flavorful base, so don’t rush it. The broth should become fragrant and slightly reduced.
Step 5: Stir in the coconut milk, fish sauce, and palm sugar. Bring the soup back to a simmer, but avoid boiling it vigorously—you want to keep the coconut milk from separating. The broth will turn a creamy, pale color and thicken slightly.
Step 6: Add your protein and mushrooms. If you’re using shrimp, they’ll cook in about 3–4 minutes until pink and opaque. For chicken, make sure it’s cooked through (about 6–8 minutes), and for tofu, just heat it through for 2–3 minutes. The soup should be bubbling gently.
Step 7: Turn off the heat and stir in the fresh lime juice. Taste and adjust the seasoning—you might want a bit more fish sauce for saltiness, sugar for sweetness, or lime for tang. The balance of salty, sweet, sour, and spicy is what makes this soup so addictive.
Step 8: Remove the lemongrass pieces and galangal slices if you prefer a smoother soup (though leaving them in adds more flavor over time). Ladle the soup into bowls and garnish generously with fresh cilantro and green onions. Serve immediately while it’s hot and steaming.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze broth base (without protein or lime) up to 3 months.
- Reviving: Reheat gently on stove; add splash of broth if thickened.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, fragrant rice is perfect for soaking up the creamy broth and balancing the soup’s spiciness.
- Fresh spring rolls — Their cool, crisp texture and light filling provide a lovely contrast to the rich, hot soup.
- Thai green papaya salad — The sharp, tangy flavors of the salad cut through the coconut milk’s richness beautifully.
Drinks
- Thai iced tea — Its sweet, creamy profile helps cool your palate if the soup’s heat becomes too intense.
- Cold lager or a crisp Sauvignon Blanc — The effervescence and acidity refresh your taste buds between spoonfuls.
- Lemongrass and ginger herbal tea — A warm, caffeine-free option that echoes the soup’s aromatic notes.
Something Sweet
- Mango with sticky rice — The classic Thai dessert’s sweet and creamy finish is the perfect way to end this meal.
- Coconut ice cream — Its cool, rich flavor continues the coconut theme while providing a refreshing contrast.
- Pandan leaf custard — The subtle, vanilla-like flavor and smooth texture offer a gentle, not-too-sweet closure.
Top Mistakes to Avoid
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Spicy Thai Coconut Soup
Make authentic Spicy Thai Coconut Soup in 35 minutes! This easy recipe features creamy coconut milk, aromatic herbs & customizable spice. Get the full recipe here!
Ingredients
For the Ingredients
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2 tbsp coconut oil or vegetable oil
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4 cloves garlic (finely minced)
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2 shallots (thinly sliced)
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2 stalks lemongrass (bruised and cut into 2-inch pieces)
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3-4 slices fresh galangal (or ginger if unavailable)
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4-6 kaffir lime leaves (torn slightly to release aroma)
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2-4 Thai bird’s eye chilies (lightly crushed (adjust to taste))
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4 cups chicken or vegetable broth
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2 cans full-fat coconut milk (400 ml each)
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2 tbsp fish sauce (or soy sauce for vegetarian)
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1 tbsp palm sugar or brown sugar
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200 g mushrooms (sliced (straw or shiitake work well))
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300 g protein (shrimp, chicken, or firm tofu)
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2-3 tbsp fresh lime juice
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1 handful fresh cilantro (chopped)
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2 green onions (sliced)
Instructions
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Start by preparing your aromatics. Mince the garlic, slice the shallots, and bruise the lemongrass stalks with the back of your knife to release their oils. Tear the kaffir lime leaves slightly—this helps them infuse the broth more effectively. If you’re using shrimp or chicken, pat them dry and season lightly with salt.01
-
Heat the coconut oil in your soup pot over medium heat. Add the garlic and shallots, and sauté for about 2–3 minutes until they become fragrant and lightly golden. You’ll notice the kitchen starting to smell amazing already—this is the foundation of your soup’s flavor.02
-
Add the lemongrass, galangal (or ginger), kaffir lime leaves, and crushed chilies to the pot. Stir everything together for another minute until the aromas intensify. Be careful not to burn the garlic—if the pan gets too hot, just lower the heat a touch.03
-
Pour in the broth and bring the mixture to a gentle simmer. Let it cook for about 8–10 minutes to allow the flavors to meld together. This step is crucial for building a deeply flavorful base, so don’t rush it. The broth should become fragrant and slightly reduced.04
-
Stir in the coconut milk, fish sauce, and palm sugar. Bring the soup back to a simmer, but avoid boiling it vigorously—you want to keep the coconut milk from separating. The broth will turn a creamy, pale color and thicken slightly.05
-
Add your protein and mushrooms. If you’re using shrimp, they’ll cook in about 3–4 minutes until pink and opaque. For chicken, make sure it’s cooked through (about 6–8 minutes), and for tofu, just heat it through for 2–3 minutes. The soup should be bubbling gently.06
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Turn off the heat and stir in the fresh lime juice. Taste and adjust the seasoning—you might want a bit more fish sauce for saltiness, sugar for sweetness, or lime for tang. The balance of salty, sweet, sour, and spicy is what makes this soup so addictive.07
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Remove the lemongrass pieces and galangal slices if you prefer a smoother soup (though leaving them in adds more flavor over time). Ladle the soup into bowls and garnish generously with fresh cilantro and green onions. Serve immediately while it’s hot and steaming.08
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