ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Coconut Soup

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Prep time 10 mins
Cook time 20 mins
Yield Makes 7 cups
Seed the chiles if you prefer a milder soup.

Ingredients

  • 4 cups chicken broth
  • 1 (15-ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 1 (2-inch) piece fresh ginger, peeled and sliced
  • 1 to 2 serrano or jalapeño chiles, sliced
  • 1 stalk lemon grass, cut into 1-inch pieces (optional)
  • 2 to 3 kaffir lime leaves (optional)
  • 2 tablespoons fresh lime juice
  • 1/2 pound peeled and deveined shrimp or 1 (12-ounce) package extra-firm tofu, cubed
  • 1/2 (8-ounce) package sliced cremini or baby bella mushrooms
  • 2 tablespoons fresh cilantro leaves

How to Make It

  1. Combine first 5 ingredients and, if desired, lemon grass and kaffir lime leaves in a large saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in lime juice. Add shrimp, and simmer 10 more minutes. Discard ginger and lemon grass. Stir in sliced mushrooms and cilantro.