My Easy Thai Coconut Soup is made with a base of coconut milk and chicken stock, along with herbs and spices like lemongrass, ginger, and garlic. The curry paste adds a punch of flavour and can be customized to your liking, whether you prefer an extra mild or spicy soup.
Not only is this mild coconut soup delicious, but it's also a great way to sneak in some extra veggies and protein for your family. Plus, it's so easy to make and can be ready in just 20 minutes or less, making it the perfect meal for busy weeknights.
Ingredients
- olive oil
- ginger, minced
- garlic, minced
- red curry paste
- lemon grass paste
- chicken stock or broth
- fish sauce
- raw sugar
- coconut milk
- fresh mushrooms of choice
- baby bok choy
- raw prawns - peeled and deveined (I buy frozen ones from Woolies and defrost them)
- vermicelli rice noodles
- lime juice
- salt to taste
- optional - fresh coriander
See the recipe card below for quantities.
Instructions
When I say this Thai Coconut Soup recipe is easy, it's easy! It will take you under 25 minutes to make with very little preparation required.
Heat the olive oil in a large pot over medium heat. Add the ginger and garlic and sauté for 1 minute, until fragrant.
Add the red curry paste and lemongrass paste and stir well to combine. Pour in the chicken stock, fish sauce and brown sugar and stir to combine.
Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
Add the coconut milk, mushrooms, bok choy, and prawns to the soup. Simmer for 8 minutes, until the prawns are cooked through.
While the soup is simmering, add the rice noodles and allow to simmer for 2 minutes.
Ladle the soup into bowls and top with fresh coriander and a slice of lime, if desired.
Meat Combinations
Don't be afraid to get creative and try different meat combinations - you might just discover a new family favourite!
- Chicken: Chicken is a classic choice for thai coconut soup. You can use boneless, skinless chicken breast or thigh meat, or even leftover cooked chicken. It's a great way to add protein and keep things light and healthy.
- Beef: If you're looking for a heartier option, try adding beef to your soup. You can use sliced beef or ground beef, depending on your preference. Just be sure to brown the beef before adding it to the soup, to enhance the flavour.
- Prawns: Prawns are another great option and my favourite for my thai red curry soup. It adds a delicious seafood flavour and cooks quickly, making it a great choice for a busy weeknight meal.
- Pork: Pork is a versatile meat that works well in thai red curry soup. You can use thinly sliced pork tenderloin, pork shoulder, or ground pork. It adds a slightly sweet and savoury flavour to the soup.
- Tofu: If you're looking for a vegetarian or vegan option, try using tofu in your thai red coconut soup. It's a great source of protein and adds a creamy texture to the soup. Just be sure to press the tofu first to remove any excess water.
How To Store The Thai Coconut Soup?
To store your thai prawn soup, you'll want to first let it cool down to room temperature. Once it's cooled, you can transfer it to an airtight container. Here are a few tips for storing your soup:
- Refrigerator: If you plan to eat your soup within a few days, you can store it in the refrigerator. Ensure the lid is securely in place, and store the soup in the refrigerator for up to 3-4 days.
- Freezer: If you want to store your soup for longer, you can freeze it. To freeze, let the soup cool completely and transfer it to a freezer-safe container. Leave some room at the top of the container for the soup to expand as it freezes. Label the container with the date and freeze it for up to 3 months.
- Portioning: Consider dividing the soup into individual portions before storing, so you can thaw and reheat only what you need. This can save you time and prevent any waste.
- Thawing: To thaw the soup, you can transfer it to the refrigerator overnight or heat it up in the microwave or on the stovetop from frozen.
Easy Thai Coconut Soup
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons ginger, minced
- 1 tablespoon garlic, minced
- 2 tablespoons red curry paste double this for a more spicy soup
- 1 tablespoon lemon grass paste
- 4 cups chicken stock or broth
- 3 tablespoons fish sauce
- 1 tablespoon raw sugar
- 2 400 ml tins coconut milk
- 1 cup fresh mushrooms of choice, sliced
- 1 cup baby bok choy, chopped (2 heads)
- 500 grams raw prawns - peeled and deveined (I buy frozen ones from Woolies and defrost them)
- 250 grams vermicelli rice noodles
- 2 tablespoons lime juice
- salt to taste
- ¼ cup fresh coriander, choped OPTIONAL
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ginger and garlic and sauté for 1 minute, until fragrant.
- Add the red curry paste and lemongrass paste and stir well to combine. Pour in the chicken stock, fish sauce and brown sugar and stir to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
- Add the coconut milk, mushrooms, bok choy, and prawns to the soup. Simmer for 8 minutes, until the prawns are cooked through.
- While the soup is simmering, add the vermicelli rice noodles and allow to cook for 2 minutes.
- Ladle the soup in bowls and top with fresh coriander and a slice of lime.
Notes
- Refrigerator: If you plan to eat your soup within a few days, you can store it in the refrigerator. Make sure the lid is securely in place and store the soup in the refrigerator for up to 3-4 days.
- Freezer: If you want to store your soup for longer, you can freeze it. To freeze, let the soup cool completely and transfer it to a freezer-safe container. Leave some room at the top of the container for the soup to expand as it freezes. Label the container with the date and freeze for up to 3 months.
- Portioning: Consider dividing the soup into individual portions before storing, so you can thaw and reheat only what you need. This can save you time and prevent any waste.
- Thawing: To thaw the soup, you can transfer it to the refrigerator overnight or heat it up in the microwave or on the stovetop from frozen.
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
Remove this block, and replace it with the recipe card here
Pairing
These are my favourite dishes to serve with [this recipe]:
Caitlin
Easy to cook and tastes delicious!! My partner doesn’t like runny soup but this is the only exception now!! I’ve recommended this to everyone and is a must try for all!!
I’m not a fan of spice so added 1 tablespoon of curry paste and taste delicious 😍