This Thai coconut soup is one of my favorite soups for the winter — for any season! This Thai Coconut Soup, with its delicately sweet, salty, and spicy flavors — has become a very popular recipe in my kitchen. I love its versatility and how easy it is to make.
Prepare this Thai Coconut Soup in no time. Everything is cooked in the same pan.
I prefer to use full-fat coconut milk for this recipe, but you can always go with the lighter version. I’ve made this soup with shrimp and mushrooms, but it’s an incredibly versatile soup. If you’re vegetarian, you can use tofu and if you don’t have mushrooms, simply use broccoli or carrots.
Give this recipe a try!
This tasty soup makes a fabulous dinner.
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 2 teaspoons minced garlic
- 1 (3-inch) stalk lemongrass, halved lengthwise
- ¼ cup red curry paste
- 2 (13.5-ounce) cans coconut milk ( or light coconut milk)
- 1 teaspoon brown sugar
- 2½ cups organic vegetable broth
- ¼ cup fresh lime juice
- ¼ cup thinly sliced peeled fresh ginger
- 2 tablespoons lower-sodium soy sauce
- 1 teaspoon sambal oelek (ground fresh chile paste)
- 1½ cups (1-inch) pieces green beans (8 ounces)
- 1 pound medium shrimp - peeled and deveined
- ½ cup green onion strips
- 3 tablespoons chopped fresh cilantro
- Heat oil in a large saucepan over medium-high heat. Add mushrooms and garlic to pan; sauté 1-2 minutes or until lightly browned. Add lemongrass and curry paste; sauté 1 minute, stirring constantly Stir in coconut milk, sugar, broth, juice, ginger, soy sauce and chili paste. Reduce heat to low; cover and simmer 20 minutes. Add beans, and cook 4 minutes or until green beans are crisp-tender.
- Add the shrimp; cook until no longer translucent about 4 minutes. season with salt; garnish with cilantro.and green onions
- Discard lemongrass.