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 😂)
Made this last night and OMG!!!
Was incredible. HUGE thumbs up from the family. I think will need to make a weekly appearance in our house.
Thanks so much Nagi for all your wonderfully delicious recipes!
Oh, the ignominy and yet he bears his fuzzy ginger “hat” so nobly. “He ain’t heavy, he’s my brother” Dozer must love you dearly! Perhaps he is speculating on a sausage treat later. My treat will be gathering all the ingredients for this wow-factor soup and getting down to making it.
can’t. stop.drooling. Seriously. This is my kind of dish. I could eat this any time. All day. All night. I am in love. Laksa is my all time favorite dish ever int he world, but I’m a pretty big fan of tom yum too. I can only imagine this soup is perfect. Definitely pinned and added to my :must make” list.
Hi Nagi
Lovely! Lovely! Will make this awesome Thai soup soon.
As for Dozer, SO cute as ever, but funny pic which I showed my daughter and she says to tell you ..Dozer is like a celebrity and hope she meets him some day soon 😂😊
Enjoy the day! Hugs …
I want to make this soup but , I want to know if is OK to make my own pasta
Thank you!
Can the paste be made vegetarian? If so, what subs would you use (I know, it won’t be as delicious.)?
That picture of Dozer is priceless! I once put a Christmas bow on my pup Cheeseburger’s head while wrapping presents; he accepted it…
We can be cruel at times can’t we lol?
Thanks!
Becca
I just couldn’t help but comment on the fried shallots. My husband considers them to be a food-group all by itself! We like the homemade ones better. We peel (yes, he will get involved if it means he can have fried shallots) and thinly slice those little purple shallots and deep fry in the wok until crispy. I strain them though a fine mesh sifter and place them on clean paper towels, then lightly salt (or one can add a bit of sugar) while they are still hot. I reserve the oil too. Not only do we have the fried shallots, but the infused oil makes any sautéed aromatics even better. I keep the oil in the refrigerator, as infused oil isn’t as stable as infused vinegar, but nothing is wasted. You are absolutely right about them being a crispy pop of goodness. It doesn’t get any better than that!
HAHA Dozer! he’s adorable
We are making this this weekend – after the delicious success of your poached salmon recipe – i already know this is going to be a winner, so i’m going to say THANK YOU well in advance 🙂
What are you doing to Dozer?? He could not care less because he is in his own home and thinks OK I CAN PUT UP WITH THIS WOMAN…. Love the cooking that is anything goes and is as good as in restaurant. Yum, YUMI! Enjoy your weekend.
Ba ha ha – I know! I am so cruel to him!!! Hey – his job is to keep me (and you) entertained 😈
Dozer doesn’t care what you do to him cuz he’s home…safe and sound and quieter. 😂
He understands he has to earn his keep… 😈
Another easy and quick recipe to rustle up after a busy day. Thanks Nagi for the great inspiration. 👏🏽 😀
AND, stop teasing the lovely Dozer. He just goes along because he knows you need entertaining!!! And he loves you.
You’re so welcome Mary!!! PS He only puts up with my teasing cause he knows he’ll get a treat at the end!!
Love all your recipes! I’m trying to go low carb, can I use coconut cream instead of coconut milk?
Coconut cream is lower carb that coconut milk??? Yes you sure use cream, will make the broth even richer! N x
Wonderful recipe for me to cook for my Freddie. I just so look forward to seeing Dozer. What a gem he is.
You wouldn’t think he was such a gem if you knew how STINKY he is right now…. 😝
Authentic Thai or not it looks like a soup I’ll be munching on soon. Once again your musical director did a wonderful job of orchestrating the score for you video.
Poor Dozer, is that allowed in his union contract?
Darn the time zones Ron ’cause again you have said all I planned to before I was able to click on ! One of my favourites done in Nagi way !! Hmm: am laughing as an ‘union ad’ is merrily running on Australian TV , , , , methinks Dozer is just thinking: ‘Oh Mommy does think the most peculiar things funny, oh well . . . “
Musical diretor?? STOCK MUSIC!!!
Thank u for sharing
This looks truely to die for
Off to the supermarket to pick up a few missing ingredients – so making it for dinner today ( this will go down a treat
In this cold wet weather – very comforting )
Thank you
🙂
Hope you love it Nikki!!! 🙂 N x
wow! That looks like a filling soup! When you say “cross between Laksa and Tom Yum Soup” then I say “I’ll be right over” ..YUMMY!!
Totally my kind of flavours too!! 🙂 N x
I cannot get lemongrass where I live. Is there anything I can use as a substitute for this ingredient?
Hi Petryna! I would grate an extra lime zest and saute that with the garlic and ginger, also add an extra garlic clove. 🙂 N x
Hi
I believe grated lemon or lime zest will give it the citrus kick u need as a lemongrass substitute
Or u can try preserved lemons
(just be careful how much u use as u don’t want to overpower the soup)
Preserved lemons is a clever idea Nikki!!!
Can you share the pic of the curry power bottle? Thanks . Bella
HI Bella! I wil take a photo of them together but here is one of them for now – Clives https://salesdock.info/tachyon/2018/03/Peanut-Sauce-for-Stir-Fries_3.jpg%3C/a%3E. It’s supposed to be an Indian curry powder but the base flavour works perfectly for this Thai curry 🙂 N x
OMG! That looks so good and so easy do at home. Thanks for the recipe! Welcome home!!
Thanks Wanda! Always good to come home 🙂 I love home!! N x