A delicious, quick and easy Thai Coconut Soup crafted from scratch with easy to find ingredients. The coconut milk soup broth is you can’t stop eating. so delicious, made as spicy or as slight as you need.Ramsha Baig
Loaded with noodles, shrimp/prawns and a spread of toppings, this coconut curry soup lends itself to all types of variations. try including tofu and other veggies, fish or chicken. so many possibilities!
Thai Coconut Curry Soup – easy, from scratch!
This is one for all those times you have got a hankering for a Thai curry restoration, but don’t have the time or the ingredients to make a complete blown Thai red Curry from scratch.
It’s not an proper Thai dish, as a ways as i’m aware. however as normal readers know, I’m a piece choosy when it comes to faux Asian dishes. It doesn’t should be strictly authentic – however it desires to be virtually within the spirit of stated delicacies.
So while it might not be authentic Thai, it’s made with ingredients utilized in Thai cooking, and it simply does tastes like a Thai coconut curry in soup shape. Like a pass between Laksa and Tom Yum Soup (coming quickly!).
It’s far way better than some thing you can make the use of inventory trendy Thai curry pastes you discover at ordinary grocery stores – even in case you brighten them up with sparkling aromatics. And you’ll be astonished how easy it’s far to make.
Here’s what you need
All things you’ll find at your local supermarket.
These are the curry powders I typically use – but any type or brand will be fine here because it’s not a major ingredient in this recipe. Curry powder is used in all sorts of recipes, not just Indian curries, including:
Thai Satay Chicken and Satay Chicken Curry
Chickpea Potato Curry – very popular with readers!
Vegetable Curry and Cauliflower Curry
Everyday Chicken Curry
Easy Thai Coconut Soup
Easy “shortcut” Thai curry paste
The flavor base of this Thai Coconut Soup is a “cheats” home made curry paste made with garlic, ginger, lemongrass (fresh or paste), brown sugar, fish sauce, curry and coriander powder and chilli paste.
There are far less ingredients in this than usual curry pastes however this does not suggest it’s missing in flavour! The curry paste packs an extremely good flavour punch as it’s made a touch otherwise to normal curry pastes which might be normally honestly whizzed up in food processors then sautéed:
Sear shrimp / prawns – browning equals flavour, plus the fond (the bits caught on the bottom of the pot) provides to the flavor of the broth. Key cooking fundamental!
Sautéed aromatics – garlic, ginger and lemongrass – to create a excellent flavour base;
Caramelise brown sugar and fish sauce – whilst it bubbles with the aromatics, the scent is outrageous!!!
easy curry flavours – with all the flavours from the above, we just need a little hit of flavour from just curry powder and coriander powder to finish off our short curry paste.
After we’ve made the curry paste, it’s as simple as adding in chicken or vegetable broth and coconut milk, then adding the prawns back in just to warm through. And the soup is done!
I like to cook the noodles separately and place into the bowls, then ladle the soup over. This way, you don’t end up with leftover noodles in the broth which become bloated and unpleasantly soft.
Thai Coconut Soup Toppings
I highly recommend toppings for this coconut curry soup. At the very least, fresh coriander / cilantro and lime juice is a must. It just adds that little hit of freshness that makes all the difference.
Other topping options shown in the photos which are optional extras include:
- Beansprouts – a big handful on top or on the side. I almost always add bean sprouts to make this Thai Coconut Soup into a meal;
- Fried Asian Shallots – crispy pops of salty goodness, these are sold in Asian stores and in the Asian section of grocery stores here in Australia; and
- Fresh chilli – use big ones if you are a spice wuss like me, or little fiery ones if you can handle the heat!
Highly versatile recipe
This Thai coconut soup is all about the coconut curry soup broth, so aside from that, it’s absolutely up to you what you put in it. I sense like I say this with almost all my savoury recipes…. but I wager that’s an amazing thing!
I’ve used noodles and shrimp/prawns here that is how I usually serve it. Any form of noodles could be awesome with this, although I’m partial to thick egg noodles.
Once I’m counting energy, I pass the noodles and add vegetables, on occasion tofu. Asian greens are perfect – and heaps of it, as it wilts down.
With a coconut milk soup broth this desirable, you could put nearly something into it and it’ll be scoffed down!!