Thai Coconut Soup

Thai Coconut Soup Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe from

Coastal Living

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes


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


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.

Julia Rutland,

Coastal Living

April 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note