An amazing quick and easy Thai Coconut Soup MADE FROM SCRATCH with easy to find ingredients!! The coconut milk soup broth is can’t-stop-eating-it-delicious, made as spicy or as mild as you want.
Loaded with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations. Try adding tofu and other vegetables, fish or chicken. So many possibilities!
Thai Coconut Curry Soup – easy, from scratch!
This is one for all those times you have a hankering for a Thai curry fix, but don’t have the time or the ingredients to make a full blown Thai Red Curry from scratch.
It’s not an authentic Thai dish, as far as I am aware. But as regular readers know, I’m a bit picky when it comes to faux Asian dishes. It doesn’t have to be strictly authentic – but it needs to be truly in the spirit of said cuisine.
So while it might not be authentic Thai, it’s made with ingredients used in Thai cooking, and it really does tastes like a Thai coconut curry in soup form. Like a cross between Laksa and Tom Yum Soup (coming soon!).
It is way better than anything you can make using stock standard Thai curry pastes you find at everyday grocery stores – even if you brighten them up with fresh aromatics. And you are going to be astonished how easy it is to make.
Here’s what you need
All things you’ll find at your local supermarket.
Curry Powder
These are the curry powders I typically use – but any type or brand will be fine here because it’s not a major ingredient in this recipe. Curry powder is used in all sorts of recipes, not just Indian curries, including:
Chickpea Potato Curry – very popular with readers!
Easy “shortcut” Thai curry paste
The flavour base of this Thai Coconut Soup is a “cheats” homemade curry paste made with garlic, ginger, lemongrass (fresh or paste), brown sugar, fish sauce, curry and coriander powder and chilli paste.
There are far less ingredients in this than typical curry pastes but this does not mean it’s lacking in flavour! The curry paste packs an incredible flavour punch because it’s made a little differently to usual curry pastes which are typically simply whizzed up in food processors then sautéed:
Sear shrimp / prawns – browning equals flavour, plus the fond (the bits stuck on the base of the pot) adds to the flavour of the broth. Key cooking fundamental! 🙂
Sautéed aromatics – garlic, ginger and lemongrass – to create a terrific flavour base;
Caramelise brown sugar and fish sauce – when it bubbles with the aromatics, the smell is outrageous!!!
Simple curry flavours – with all the flavours from the above, we just need a little hit of flavour from just curry powder and coriander powder to finish off our quick curry paste.
After we’ve made the curry paste, it’s as simple as adding in chicken or vegetable broth and coconut milk, then adding the prawns back in just to warm through. And the soup is done!
I like to cook the noodles separately and place into the bowls, then ladle the soup over. This way, you don’t end up with leftover noodles in the broth which become bloated and unpleasantly soft.
Thai Coconut Soup Toppings
I highly recommend toppings for this coconut curry soup. At the very least, fresh coriander / cilantro and lime juice is a must. It just adds that little hit of freshness that makes all the difference.
Other topping options shown in the photos which are optional extras include:
Beansprouts – a big handful on top or on the side. I almost always add bean sprouts to make this Thai Coconut Soup into a meal;
Fried Asian Shallots – crispy pops of salty goodness, these are sold in Asian stores and in the Asian section of grocery stores here in Australia; and
Fresh chilli – use big ones if you are a spice wuss like me, or little fiery ones if you can handle the heat!
Highly versatile recipe
This Thai coconut soup is all about the coconut curry soup broth, so other than that, it’s really up to you what you put in it. I feel like I say this with almost all my savoury recipes…. but I guess that’s a good thing! 😂
I’ve used noodles and shrimp/prawns here which is how I usually serve it. Any type of noodles will be great with this, though I’m partial to thick egg noodles.
When I’m counting calories, I skip the noodles and add vegetables, sometimes tofu. Asian greens are ideal – and tons of it, because it wilts down.
With a coconut milk soup broth this good, you could put almost anything into it and it’ll be scoffed down!! – Nagi x
If you love coconut milk sauces, you’ll love these!
MORE ASIAN SOUPS
Chinese Corn Soup – super quick and easy!
Chinese Ham Rice Soup (Congee)
WATCH HOW TO MAKE IT
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Thai Coconut Soup
Ingredients
- 1 tbsp vegetable oil
- 10 prawns/shrimp , peeled and deveined (Note 1)
- 2 garlic cloves , finely grated
- 2 tsp ginger , finely grated
- 1 lemongrass , peeled, finely grated (Note 2)
- 1 tbsp brown sugar
- 1 1/2 tbsp fish sauce (or soy sauce)
- 2 tsp curry powder (Note 3)
- 1 tsp coriander powder
- 2 tsp chilli garlic paste or other chilli paste , adjust to taste (Note 4)
- 400 g/14oz coconut milk (Note 5)
- 2 cups /500ml chicken broth (or vegetable)
- 2 tsp lime zest (1 lime)
- 200 g / 7 oz fresh egg noodles, prepared per packet (other noodles Note 6)
- Big handful bean sprouts
Toppings / for serving:
- Lime wedges
- Fresh coriander/cilantro leaves
- Sliced red onion (or sliced green onion), Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional)
Instructions
- Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn’t need to cook inside). Remove onto plate.
- Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
- Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
- Add sugar and fish sauce. Stir and cook for 30 seconds – it should look like caramel.
- Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
- Add chicken broth and coconut milk. Stir and bring to simmer.
- Simmer for 2 minutes, then add lime zest and return prawns into broth.
- Cook for 2 minutes just to reheat and finish cooking the prawns.
Serving:
- Place noodles in bowl. Ladle over soup.
- Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
- Squeeze over lime juice to taste. Slurp and be happy!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Small things amuse small minds (me, not him 😂)
Heaven in a bowl! Can’t wait to make it again
What is i cannot get lemongrass or lemongrass paste? is there something I could sub in?
Hi Rebecca, can you fid powdered lemongrass? If not, just substitute a little extra lime zest ❤️
I live in China so it’s really hard to get none Chinese products. I eventually found lemongrass sauce online and just put it about a tablespoon. It tasted amazing! I also can’t get lines here so had to just put in lime juice from a bottle.
combined them with the fish cakes. Definitely a winner!
This was absolutely amazing! Followed the exact recipe and the only change I will make next time will be to double the king prawns (because I adore them). I love Nagi’s recipes, always so delicious and easy to follow. 10/5 stars!
Thanks so much Kate ☺️
I have adapted this for dried ribbon egg noodles, I cook them in the broth with finely sliced chicken breast and extra veges (grated courgette, spring onions and thin strips of red capsicum are favourites) and reduce the amount of liquid slightly so at the end I am left with very saucy noodles instead of noodle soup.
And it’s hardly more time then making those terrible packet 2 minute noodles but about a million times more delicious!
Sounds delicious!!
At first I was a bit suspicious, so few ingredients, it’s going to be flat and boring. But let me tell ya, it turned amazing! I just added a couple of keffir lime leaves. DELICIOUS!!! And yes, i also used chicken instead of shrims.
Thank you, Nagi!!!
How good is the flavour for something with only a handful of ingredients?! I’m so happy you love it!
I just tried it, this was amazing!! I used chicken instead of prawns.
BOOOMMMB!!!! This recipe was so good I needed to leave my first comment. Followed it as close as possible (I was missing coriander powder and used a lime leaf instead of lemongrass) and it still turned out so flavorful and good. I can’t wait to try out your other recipes!!
Woot, good stuff Annie!!!!
what would be the nutrition facts calorie count without the noodles for the tai cocoonut soup?? it looks amazing but i’m on a strict diet and i don’t necessarily need the noodles or at least not so many
Egg noodles are about 350 calories per serve – so subtract this from the nutrition count if you’re not using ☺️
I loved this. I’d like to try a chicken version. What is the best way to do this and how much/type of chicken?
Nagi, this soup was amazing, restaurant GOOD! my husband was blown away that I made this so quickly. I added sauted green beans, mushrooms, and julienned carrots to the soup broth. Then I made jasmine rice, roasted a pork tenderloin with a thai spice dry rub, sliced it super thin and poured the broth over the rice and pork. Superb….
I have this simmering on the stove right now and can already tell it’s going to be a favorite! So glad I found your receipes! ❤️
Another winner from your website Nagi!
I made this today, and used chicken (thighs) instead of prawns, because I had to cook with what I had in the fridge. 🙂
This soup is packed with flavor, and easy to make.
Thanks for sharing all these delicious recipes with us.
That’s great to hear Ferry! Thanks for sharing your feedback! N x
Just made this over the weekend. It was easy to find and purchase the ingredients at our local Asian grocery store. Really enjoyed the complex and hearty flavors. I also added chicken to boost the protein ratio. Would definitely make again!
Great to hear you enjoyed this one Lisa! Thanks for letting me know – N x
Hello from America! I just wanted to let you know this is soup is so delicious my husband even ate the leftovers cold the next day! (His coworkers have aversions to certain smells reheating in the microwave.) I added red bell pepper (capsicum), red onions, mushrooms, and peas to your list of ingredients before topping it with your suggestions. It will certainly be making its way to our table frequently. Thanks for such an easy, versatile, and delicious soup!
Another super tasty and super easy recipe! Thank you so much 😋
That’s great Jan! So pleased this was enjoyed – N x
Hey, Nagi!
Made this recipe last night and it was soooo EASY! We doubled the shrimp (wife is a shrimp addict. Won’t seek counseling, either…) and it turned out so freakin’ yummy.
You have a real talent for simplifying recipes and making them accessible to all. Thank you for your hard work!
AH-MAZING restaurant quality soup. Followed the broth recipe to the letter and the result was fantastic complex flavor. We customized the rest of the ingredients to personal taste. Added shrimp as well as thin slices of sauteed eggplant (aubergine) and sweet pepper (capsicum) and ladled the broth over udon noodles. Topped off our bowls with all the garnishes that you suggested, plus fresh thai basil. My husband and I were mmm….mmm-ing to the bottom of our bowls. THANK-YOU so much.
Great to hear you both enjoyed this Marie! N x
OMG! Nagi this is the most delicious soup & sooooo easy to make, we had it last night & I added a can of sliced water Chestnuts just because I had them & they added extra crunch with the bean sprouts & fried shallots however I did have on complaint, NOT enough prawns 🍤 easily fixed, am going to try it using chicken & another time fish, I think it’s a very versatile fool proof recipe. . Thank you so much. ❤️ Love to Dozer
I made this soup for company last night – they think I’m a “Rock Star”!! It was absolutely as delicious as the pictures made it look. Thank you so much Nagi, you always come through for me.
Dozer wears his “puppy” well, he’s the epitome of nonchalance as he waits for his well deserved treat – does he have any idea of the size of his fan base?
This was dinner tonight. AMAZING!!!! I love all.of.the.Thai.things. But this – this beats my favorite restaurant coconut soup HANDS DOWN!!! I had to immediately put up the leftovers or I would have eaten all of it. I can’t wait to have the leftovers for lunch tomorrow!
I didn’t have any limes (what the wha???) but I subbed in a shot of lemon juice, and it was delicious. I also added a Thai bird chili to my garlic/lemongrass/ginger mix, because, I am a spice girl. Fabulous – just fabulous!!!