Thai coconut soup

Thai food is one of my favorite cuisines so making Thai coconut soup, especially, during cold days is what I keep my fridge well stocked.


Thai food is one of my favorite types of food. If I had to choose to eat just one type of food, Thai food would be it. I can eat Thai food every day all day if I could.

When I entertain I normally tend to make Asian dishes because of how fast and convenient they tend to be. Most of the times I can whip a really tasty and awesome Asian dinner in as little as 20 minutes.

I have found that the trick to making Asian recipes lies on obtaining the few staples this type of cuisine requires. Some common Asian staples I always have in my pantry are full fat coconut milk, fish sauce, soy sauce, sweet and sour sauce and curry pastes as well as rice noodles to name a few.

It can be a little bit tricky when buying Asian sauces because a lot of them contain sulfites, MSG and other unwanted ingredients. Nevertheless they can be found, you just have to spend more time reading labels.

One of the Thai ingredients that I have found to make my dishes stand out are Kaffir lime leaves. This is the only item I actually get shipped to my house, because I can’t find anywhere, and freeze. They do freeze well and the flavor and aroma remain intact when ready to use.

However, if you can’t get your hands on Kaffir lime leaves you can opt for using lime juice instead. A great alternative.

My next post it is also going to involve an Asian dish. I just love this type of cuisine so I hope you don’t get bored from them!

On any event, I have seen many different Thai soup variations out there, but this is my version. I hope you like this Thai coconut soup!

Stay safe and enjoy!

This soup is superb. If you like you can omit the shrimp and just do the veggies, or you can add organic chicken in place of the shrimp as well. At the end I added some rice noddles to my bowl. This is optional though.


Thai coconut soup

Miryam's original recipe

Yield: 4-6 servings

Total Time: 25 minutes


  • 2 Tbsp olive oil
  • 2 cups sliced mushrooms
  • 1 organic red or green bell pepper
  • Fresh ginger, minced
  • 1 Tbsp red curry paste, free of MSG
  • 3-4 cups vegetable broth
  • 1 15 oz can coconut milk
  • 1 Tbsp fish sauce
  • 1 Tbsp unrefined sugar
  • Fresh cilantro
  • 3 chopped kaffir lime leaves or juice of 1 lime
  • 12 oz cooked shrimp
  • 1/4 chopped scallions
  • Cooked rice noddles, optional


Place oil, mushrooms and bell pepper in a large soup pot over medium-high heat. Cook for 2-3 minutes. Add the curry paste and ginger and stir until the curry is mixed through with the veggies.

Add the broth and kaffir lime leaves and simmer for 8-10 minutes. Add the coconut milk, fish sauce, sugar and simmer for an extra 2 minutes. Turn heat down to a minimum and add the shrimp and lime juice if using instead of the lime leaves and stir.

Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more curry paste.

If using rice noddles, place some on each bowl. Ladle the soup over the noddles and sprinkle a little fresh coriander and scallions on each bowl. For an extra kick of flavor, add a dollop of either store-bought or homemade Nam Prik Pao Chili Sauce Recipe.

Screen Shot 2013-04-17 at 6.49.14 PM

Nutrition facts calculated based on the recipe giving 4 servings. The noddles were not added for the calculations.

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  1. This looks delicious! I never thought about using whole wheat spaghetti noodles in place of egg noodles.

  2. I will probably never order takeout again after seeing this recipe! So good and so much better for you than the restaurant version!

  3. Looks so good.. in my family my sister makes veggie lo mein, your version looks similar. Love it.

  4. Loved this recipe thankyou, came out amazing. Will most definitely be making it again :)

  5. This was beyond all deliciousness! My girls love lo mein noodles and this was wonderful! Way better than the restaurant stuff they told me!

  6. This is AMAZING!! The flavors are unbelievable together… I was a little skeptical as I was mixing the sauce but OMG! Awesome!! I accidentally left out the onion (left it right there on the counter lol) and added the scallions too early but I’ll just have to make it again to get it perfectly right! YUM!

  7. This was delicious!

  8. DH and I loved this recipe. Most Lo Mein recipes we have tried have a very thin sauce and this was nice and thick and stayed on the noodles. I was able to fine the Chinese Egg Noodles in my Food Lion grocery store, which is a bonus.

  9. I am going to try to make the vegetable lo mein, but had one question, on the end of the directions, it says to add the cooked noodles & scallions, but no where in the ingredients does it have scallions, what amount would a person add to recipe
    Please e-mail me.
    Thank you:)

  10. Surprisingly easy and good…no, super good! My husband devoured it and had seconds (and thirds!).
    Keep up the good work! Just found you but I’ll certainly be back for mo’ recipes :)

  11. Looks scrumptious! Plan on making tonight, but do you think the recipe would work with gluten free spghetti noodles?

  12. Looks great but the high sodium levels (1244 mg) concern me. Other than using a low sodium soy sauce is there any other ways to cut down the sodium levels to the 300 level?

    • You can use low sodium vegetable stock and make sure the tomato paste is low sodium as well. I will change my recipe to note those changes. That concerns me too. Thanks for noticing :-)

  13. I just love all your dinner recipe ideas. I found you from Melissa posting some of your recipes. (my whole food life) I want to make stir fry’s again (and I also love your curry/carribean recipe too) but back to the stir fry’s. We have pnut and soy allergy in our home (also wheat/barley avocado) anyways, I read that “coconut aminos” could work. I wonder if you have experience using that product? I don’t want our stir fry’s to taste coconutty or too sweet. Any advice for soy sauce sub or seasoning replacements? Thanks so much! (ps I’ve a negative comment regarding organics, I LOVE that you post what you use. I am a firm believer in organic/gmo free :) keep it up)

    • Oh thanks so much. I have never tried coconut aminos before so I wouldn’t be able to say if it gave a coconut flavor or not. I think that would be the best substitute though. I was thinking too, if you can find a healthy version of worcester sauce maybe you can add not 1/3 cup of it but maybe 3-4 tbsp. Sorry I couldn’t be of more help!! Thanks for stopping by.

  14. This was so delicious! Added a little fresh garlic and cut out the green onions because I didn’t have any on hand.

  15. Made this for my mom and sisters last week and they LOVED it!! I normally can’t get them to enjoy vegetarian things, but I was really happy with their response.

    I used whole wheat spaghetti and nixed the arrowroot/corn starch and honey (used agave nectar), then added serrano peppers + broccoli when I sautéed in the beginning. Delicious. Now I’m back at school and planning to make some for myself and my roommates since it was so quick. Thanks!

  16. I have just finished making this dish and I must say: YUM! I added frozen peas/carrots, snow peas and cabbage to the dish. I used a low sodium vegetable stock, and liquid aminos instead of soy sauce ( a little less of 1/3 cup). However, when I make this recipe again I’ll be using a soy-free version of the “soy sauce”. Thanks so much for sharing this recipe!

  17. Hey!!! I’m new to this page, and think it looks great! I’m slowly learning about different ingredients, so I’m just wondering about the whole wheat spaghetti. Is that better than normal spaghetti? I’m going to try low carb next week

    • It has more fiber and minerals and it digests differently since it is considered complex carbohydrates rather than simple carbohydrates. It is better for you. It takes longer to digest too!!

  18. Sounds delicious! Trying soon

  19. This looks delicious! What would make for a gluten free option for the noodles? Rice noodles? Thanks! 

  20. Wondering about the fresh chopped ginger…. I don’t want big chunks of ginger do I? I usually grate it so I’m afraid I’ll kill the recipe!

  21. Looks delicious!
    I really like how you offered suggestions for substitutes in the comments.
    Our grocery store may not have rice wine vinegar.
    Any suggestions fir a substitute for the rice wine vinegar?

  22. If you were to add tofu, would you marinate it in the sauce beforehand or just not bother marinating it?

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