Thai Coconut Milk Soup Recipe


November 22, 2013 by Katie

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Most Thai coconut milk soup recipes call for the use of galangal, kaffir lime leaves, lemongrass stalks, and bird eye chilies. Unfortunately, these ingredients can be hard to find. In my recipe below, I substitute most of these ingredients, so you don’t have to search out an Asian specialty grocer.

I altered this recipe to make it more Paleo friendly. I like that this recipe grates the ginger and minces the lemongrass. In most coconut milk soup recipes these roots/herbs are left whole, which means you have to pick around them and they don’t get consumed. This won’t be the case with this recipe and it’s nice to know that lemongrass and ginger pack quite the punch nutritionally. And just for one more tip, when you’re buying red curry paste make sure that it’s not filled with vegetable oil or any other weird fillers. The same thing applies to coconut milk. Look for the brands that avoid guar gum.


1 tbsp coconut oil

2 tbsps fresh ginger (grated)

1 stalk lemon grass (minced)

2 tsps red curry paste

4 cups chicken broth (preferably homemade)

3 tbsps fish sauce

1 tbsp coconut sugar (optional)

3 cans of full fat coconut milk

2 cups of mushrooms (fresh, sliced)

2 tbsps fresh lime juice

1/4 cup fresh cilantro (chopped)

1-2 bird eye chilies, if you want the soup to be Thai hot.


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Grated ginger.

1. Grate 2 tbsps of ginger and mince 1 white bulb of lemongrass.

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Remove and discard a few of the outer, green layers. Cut off the white bulb for use. Mince the white bulb, so it looks similar to the ginger.

2. Heat 1 tbsp of coconut oil in a large pot over medium heat.

3. Add the grated ginger, minced lemongrass, and 2 tsps of red curry paste to the heated oil for 1 minute.

4. Slowly add 4 cups of homemade chicken broth over the mixture, stirring continually.

5. Once mixed, add in 3 tbsps of fish sauce and 1 tbsp of coconut sugar if using. Allow this to simmer for 15 mins.

6. Stir in the 3 cans of full fat coconut milk and add the 2 cups of sliced mushrooms. Cook until the mushrooms are soft, about 5 mins.

7.**If you want to add cooked chicken, do so now. You can also add shrimp, just make sure you give them 5 minutes to cook before moving onto step 8. 

8. Stir in 2 tbsps of lime juice and season with salt if need be. If you want more heat, add 1-2 quartered bird eye chilies. 

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Bird eye chilies are damn spicy, so be careful with how many you add! I found the soup to be spicy enough without them.

9. Garnish with cilantro and serve. 

Done and done.

Done and done.

I hope this recipe allows you to escape the winter and feel as if you’re traveling through Thailand.



2 thoughts on “Thai Coconut Milk Soup Recipe

  1. This looks really good! I want to try this one day!
    Please check out my blog if you have time 🙂


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