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Thai Coconut Soup is a delightful recipe with a lot of spicy flavors and with everything being made in the same pot, it’s easy to clean up!

Thai Coconut Soup text on an image of a bowl filled with Thai coconut soup — Let’s make a savory Thai coconut soup!

Let’s make a Savory Thai coconut soup

When it comes to Asian cuisine, Thai dishes stand out for being spicy and so good. This recipe is, of course, a reflection of that (or maybe a copycat!). Enjoy the thrill of this spicy Thai coconut soup that will warm your tummy and your heart!

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Ingredients for Thai Coconut Soup recipe

2 tablespoons, olive oil
16 large Shrimp
2 medium carrots, sliced
2 cloves garlic, minced
1 teaspoon ginger, minced
3 teaspoons red curry paste
2 (14.5 ounce) cans of low sodium chicken broth
1 teaspoon fish sauce
¾ cup coconut milk
1½ cups shiitake mushrooms
2 tablespoons green onion
2 teaspoons sriracha
2 tablespoons, fresh squeezed lime juice
2 tablespoons fresh cilantro, chopped

Directions to make Thai Coconut Soup recipe

Step 1

Add 1 tablespoon olive oil to a large pot. Sauté shrimp over medium heat until they are fully cooked (should take about 3 to 4 minutes). Take shrimp out of the pot and set it aside.

Step 2

Add 1 tbsp olive oil to the same large pot. Add in carrots and cook for 3 minutes.

Step 3

Add in garlic and ginger and cook for an additional minute.

Step 4

Stir in curry paste, broth, and fish sauce. Bring to a boil and simmer for 10 minutes.

Step 5

Stir in coconut milk and mushrooms. Cook for 4 minutes until mushrooms are tender.

Step 6

Add in shrimp, green onion, lime, and cilantro. Stir to combine and serve immediately.

Step 7

Garnish each plate with additional cilantro, and serve with extra sriracha on the side.

Yield: 4 servings

Savory Thai Coconut Soup

Name: Savory Thai Coconut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Dinner
Ingredients: 2 tablespoons, olive oil; 16 large Shrimp; 2 medium carrots, sliced; 2 cloves garlic, minced; 1 teaspoon ginger, minced; 3 teaspoons red curry paste; 2 (14.5 ounce) cans of low sodium chicken broth; 1 teaspoon fish sauce; ¾ cup coconut milk; 1½ cups shiitake mushrooms; 2 tablespoons green onion; 2 teaspoons sriracha; 2 tablespoons, fresh squeezed lime juice; 2 tablespoons fresh cilantro, chopped

Have a savory experience on a cold day with this amazing Thai coconut soup! Get a touch of Thai cuisine right inside your kitchen when you make this awesome recipe.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 tablespoons, olive oil
16 large Shrimp
2 medium carrots, sliced
2 cloves garlic, minced
1 teaspoon ginger, minced
3 teaspoons red curry paste
2 (14.5 ounce) cans of low sodium chicken broth
1 teaspoon fish sauce
¾ cup coconut milk
1½ cups shiitake mushrooms
2 tablespoons green onion
2 teaspoons sriracha
2 tablespoons, fresh squeezed lime juice
2 tablespoons fresh cilantro, chopped

Instructions

Heat a large pot with olive oil, then saute shrimp in it until the shrimp is fully cooked. Remove the shrimp and set them aside.
In the same pot, add 1 tbsp olive oil and cook shrimp in it.
Add ginger and garlic and cook for one more minute.
Stir in curry paste, broth, and fish sauce. Bring to a boil and simmer for 10 minutes.
Stir in coconut milk and mushrooms. Cook for 4 minutes until mushrooms are tender.
Add in shrimp, green onion, lime, and cilantro. Stir to combine and serve immediately.
Garnish each plate with additional cilantro, and serve with extra sriracha on the side.