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Thai Coconut Soup with Lemongrass, Ginger, and Chili Paste Recipe

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4 from 9 reviews

This easy Thai Coconut Soup is a flavorful and creamy dish made with lemongrass, ginger, chili paste, curry powder, and rich coconut milk. Perfectly balanced between sweet, savory, and spicy, this vegan soup is nutrient-dense and quick to prepare, offering a delightful taste of Thai cuisine right in your kitchen.

  • Total Time: 26 minutes
  • Yield: 4 servings

Ingredients

Aromatics and Broth

  • 1 Tablespoon light olive oil or avocado oil
  • 1 Tablespoon freshly grated ginger
  • 2 teaspoons minced garlic
  • 1 Tablespoon Asian chili paste (adjust based on spice preference)
  • 1 stalk fresh lemongrass, peeled and cut into 1 inch pieces
  • 2–3 teaspoons curry powder
  • 4 cups organic broth or vegetable stock
  • 2 Tablespoons fish sauce or gluten free soy sauce (or tamari)
  • 1 Tablespoon raw sugar

Soup

  • 15-ounce (2 cups) canned regular or light coconut milk
  • 8 ounces white mushroom caps, sliced
  • 2 teaspoons lime zest (from 1 lime)
  • Fresh lime juice (to taste)

For Serving

  • Chopped scallions (green portion)
  • Fresh torn cilantro
  • 2 red Thai peppers (seeds in or removed), sliced for garnishing
  • Optional add-ins: cooked shrimp, chicken, tofu, shredded or chopped cabbage

Instructions

  1. Prepare Aromatics: Heat the oil in a large pot over medium heat on the stovetop. Add the freshly grated ginger, minced garlic, Asian chili paste, lemongrass pieces, and curry powder. Cook while stirring frequently for 1-2 minutes until the mixture is very fragrant, releasing all the aromatic flavors.
  2. Simmer Broth: Stir in the vegetable broth, fish sauce or tamari, and raw sugar. Reduce the heat to low and allow the mixture to simmer gently for 10 to 15 minutes to develop the flavors. Optionally, strain out the ginger and lemongrass pieces for a smoother broth, but note that this could lessen some flavor intensity.
  3. Add Coconut Milk and Mushrooms: Pour in the coconut milk and stir until the soup turns creamy. Add the sliced white mushrooms and lime zest. Continue cooking on low to medium-low heat for 5 to 8 minutes, or until the mushrooms are tender and cooked through. If you choose to add any proteins like shrimp, chicken, or tofu, stir them in at this stage.
  4. Finish with Lime Juice and Garnish: Stir in fresh lime juice to taste for a bright, tangy finish. Ladle the soup into bowls and garnish with chopped scallions, fresh cilantro, and sliced red Thai peppers, if desired.
  5. Storage: Allow any leftover soup to cool completely before storing it in the refrigerator. It will keep well for up to 4 days.

Notes

  • Adjust the amount of Asian chili paste to control the spice level according to your preference.
  • Using light coconut milk can reduce the fat content without sacrificing creaminess.
  • Fish sauce can be substituted with gluten free soy sauce or tamari for a vegan or vegetarian option.
  • Straining out the lemongrass and ginger is optional; leaving them in intensifies the flavor but also adds texture.
  • This soup is versatile: feel free to add proteins like cooked shrimp, chicken, tofu, or extra vegetables like cabbage.
  • Author: Chef
  • Prep Time: 8 minutes
  • Cook Time: 18 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan

Find it online: https://avascooking.com/thai-coconut-soup-with-lemongrass-ginger-and-chili-paste-recipe/