The Best Thai Coconut Soup Recipe
This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a coconut milk flavored broth.
Galangal and Kaffir lime leaves are combined with coconut milk and shrimp to create a delicious Thai soup. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!
This is by far the best Thai Coconut Soup I've ever tried. I used dried shitake mushrooms rehydrated of course and added 3/4 teaspoon of salt at the end. Also threw in a can of small shrimp, as I was making tempura battered shrimp too. This recipe makes alot, but you won't regret it-OMG,it's unbelivable!
Needed some tweaking. First, next time I would cut down on the coconut milk. Second, none of the Thai restaurants around me use shiitake mushrooms for this soup. If you are a big fan of shiitake mushrooms then go for it, but around me I've always had it at restaurants with regular old button mushrooms. The shiitakes added a very strong smokey shiitake flavor to the broth. Third, I needed to add more sugar for it to taste like the stuff at the restaurant. After serving I just added some regular table sugar until it tasted like what I get at the restaurant. Fourth, I have never had this soup from a restaurant with the lemongrass minced in. I have always had the lemongrass in 1-2 inch chunks that you can pick out. If you want to chew on lemongrass, mince away. I left mine in large chunks just because that's how it's always been served to me. And finally, the recipe as written is very mild. I ended up adding some garlic chili paste to mine at the table. A bit of spice really helps offset and cut through the
I made this according to the recipe, but used chicken instead of shrimp due to an allergy and added dried kaffir lime leaves. I tasted it as I added the ingredients and it was the best after the first can of coconut milk. I ended up adding all three, which I now regret, but if I make it again I would just use one. This should help the fact that the soup was too broth-y; with three cans of coconut milk it needs more "stuff" in it--more mushrooms, baby corn, etc.
People are very impressed by this, considering how easy it was. I made it twice already in two weeks. Both times I used veg stock because I don't eat meat. I used a variety of mushrooms the second time which I think added interest (shiitake, cremini and enoki). I used 3 stocks of lemongrass in the second batch and bruised them first to help add flavour. I recommend doing this, it wasn't overpowering at all and I have seen other soup recipes that use 3 stalks of lemongrass. I also added crushed dried red pepper flakes for more heat.
This is a delicious soup! Unfortunately, I could not get hold of red curry paste, so I used a ton (est. 2 tbsp) of green curry paste and a pinch of curry powder; it still did not taste like curry at all, though. Nevertheless, the soup was fabulous with a nice deep coconut, lemongrass, ginger flavour. I added glass noodles, 1 tbsp of thinly sliced white onion, and chunks of extra-firm tofu to the recipe, in order to make more of a meal out of it. I decreased the fish sauce to 1 tablespoon, because I don't care much for salt or fish sauce - I found 1 tbsp plenty. I added the coconut milk one can at a time, and found that 1.5 cans yielded a soup that is plenty creamy - Any more and it would have been too rich (and high calorie) for me. I very finely minced the stalk of lemongrass and did not notice any chunks or hard bits. I loved the way this turned out! Next time, I hope to use red curry paste. The soup is great the next day, when the flavours have had time to meld together.