The Best Thai Coconut Soup Recipe

Wow, this dish was fantastic! My boyfriend devoured it, and I thoroughly enjoyed it as well. Unfortunately, my sister wasn't a fan of the lemongrass chunks. Personally, I loved them, but if they're not your thing, you could consider using lemongrass paste instead. Overall, this recipe was quick, simple, and incredibly comforting. Highly recommend!

My husband's exact words were, "This recipe is a keeper!" Whether fresh or as leftovers, it tastes just as amazing. I opted for 2 cups of chicken instead of shrimp and 1 tablespoon of lemongrass paste since our store was out of lemongrass. Following recommendations from other reviewers, I sautéed the mushrooms and used two cans of coconut milk instead of three. Let me tell you, this soup is absolutely delicious!

Great base recipe! I made a few tweaks to suit my ingredients on hand. I didn't have lemongrass, so I used 3-4 tablespoons (not teaspoons) of red curry paste. With 2 cans of coconut milk, the broth turned out delicious. I swapped grocery store oil for tallow from my farmer friend. I found jarred minced ginger convenient to use. Although I forgot the brown sugar and skipped the salt, the Better Than Bouillon chicken base worked well. I incorporated large shrimp, sliced red and yellow peppers, green beans, scallions, and Bella mushrooms. Following the recipe's recommendation, I added fish sauce, cilantro, and lime. I served the dish over Basmati rice and rice noodles. It was a hit with my husband, who added hot sauce for extra heat. He suggested more shrimp, scallops, or fish next time. My 12-year-old stepson enjoyed it too and suggested more noodles and shrimp. This was my first attempt at a Thai red curry soup, and I'll definitely make it again. Lime leaves and red chili could be nice additions, and I might try adding peas next time - feel free to customize to your liking!

Excellent recipe that is perfect for the whole family. I left out the fish sauce because of an allergy and substituted chicken for it. To lower the fat content, I used 2 cans of light coconut milk. For an extra kick of spice, you can drizzle some sriracha in your own bowl. I added salt to taste afterwards. This recipe has definitely earned a spot in my regular lineup. Thank you!

I followed the recipe closely, substituting chicken for shrimp, but found it lacking in flavor. After doubling the lemongrass and adding a full tablespoon of red curry paste, it was significantly improved.

I followed the recipe but made one addition. I had some anchovies leftover from my pizza night, so I decided to toss them in as well.

I have prepared this dish several times using shrimp, and today I decided to try it with chicken. To suit my taste for spiciness, I consistently double the amount of red curry sauce and use only one can of coconut milk - three cans would be excessive. Additionally, I incorporated bell peppers and spaghetti noodles for added substance and texture.

Simple to prepare with just a few ingredients, bursting with delectable flavors!

This dish was absolutely amazing! I couldn't get enough of it—I ended up having three servings! I diced chicken and cooked it in a skillet, along with green beans, red bell pepper, and zucchini. Everything turned out perfectly cooked and flavorful. I substituted oyster sauce for fish sauce as my husband has a fish allergy, and it worked out great. I will definitely be making this dish over and over again—it was truly delicious!

I absolutely loved this dish! It was bursting with flavors and tasted almost like the Thai soup you get at a restaurant. To enhance the taste, I threw in some tomato pieces and sprinkled crushed red peppers on top for an added kick of spice.