Creamy Thai Coconut Soup

Name: Creamy Thai Coconut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil (or any neutral oil); 1 small onion, thinly sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red Thai curry paste (adjust to taste); 4 cups vegetable broth (or chicken broth); 1 can (13.5 oz) full-fat coconut milk; 1 tablespoon soy sauce or tamari (for gluten-free); Juice of 1 lime; 1 teaspoon brown sugar (optional, for balance); 1 cup mushrooms, sliced (shiitake or button); 1 cup baby spinach or bok choy; 1/2 block of tofu, cubed (or cooked chicken/shrimp); Fresh cilantro, lime wedges, and chili flakes for garnish; Optional: rice noodles, bean sprouts, or sliced red bell pepper

Posted on May 14, 2025

A warm bowl of creamy Thai coconut soup with tofu, mushrooms, and fresh herbs

Dinner

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If you’re craving something cozy, creamy, and packed with bold flavors, this Creamy Thai Coconut Soup is about to become your new favorite. With a rich coconut milk base, zesty lime, and the perfect kick of spice, it’s like a warm hug in a bowl. Whether you’re new to Thai cooking or just looking for a quick weeknight dinner, this recipe is simple to follow and absolutely delicious. Plus, it’s naturally dairy-free and can easily be made vegan or gluten-free. Let’s dive into this comforting, flavor-packed dish!

Table of Contents

Why You’ll Love Creamy Thai Coconut Soup

There’s so much to adore about this Creamy Thai Coconut Soup! First off, it’s quick and easy — ready in about 30 minutes. The flavor is out of this world: creamy, tangy, spicy, and deeply comforting. It’s also flexible — you can add chicken, shrimp, tofu, or keep it veggie-packed. Even better? It’s made with pantry-friendly ingredients like coconut milk, broth, and Thai curry paste. Whether you’re a busy home cook or just getting started in the kitchen, this soup is nearly foolproof and totally crave-worthy. Perfect for weeknights or cozy weekends!

Ingredients

This soup comes together with just a few simple, flavorful ingredients. Most are easy to find at your local grocery store or Asian market. Here’s what you’ll need:

1 tablespoon coconut oil (or any neutral oil)
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red Thai curry paste (adjust to taste)
4 cups vegetable broth (or chicken broth)
1 can (13.5 oz) full-fat coconut milk
1 tablespoon soy sauce or tamari (for gluten-free)
Juice of 1 lime
1 teaspoon brown sugar (optional, for balance)
1 cup mushrooms, sliced (shiitake or button work great)
1 cup baby spinach or bok choy
1/2 block of tofu, cubed (or cooked chicken/shrimp if preferred)
Fresh cilantro, lime wedges, and chili flakes for garnish

Optional Add-ins: rice noodles, bean sprouts, or sliced red bell pepper.

Instructions

This soup is as easy as it is delicious. Follow these simple steps for a cozy bowl of Thai goodness:

Sauté the aromatics
In a large pot, heat the coconut oil over medium heat. Add the sliced onion and sauté for 2–3 minutes until softened. Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Add the curry paste
Stir in the red Thai curry paste and cook for 1–2 minutes to release its flavor.
Pour in the broth & simmer
Add the vegetable broth and bring to a gentle simmer. Let it cook for about 5 minutes to meld the flavors.
Add coconut milk & seasonings
Pour in the coconut milk, soy sauce, lime juice, and brown sugar (if using). Stir to combine and simmer for another 5 minutes.
Toss in veggies and protein
Add the mushrooms and tofu (or chicken/shrimp if using). Simmer for 5–7 minutes until everything is cooked through and tender. Add spinach at the very end and let it wilt.
Taste & adjust
Taste the soup and adjust the seasoning as needed — more lime for brightness, more curry paste for heat, or more soy sauce for salt.
Serve
Ladle into bowls and garnish with fresh cilantro, lime wedges, and chili flakes. Enjoy hot!

Servings and Timing

This recipe is perfect for both small family dinners and easy meal prep!

Servings: 4 generous bowls
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Tips and Variations

This Creamy Thai Coconut Soup is super flexible — here are a few fun ways to make it your own:

Make it vegan: Stick with tofu and veggie broth for a completely plant-based version.
Add noodles: Rice noodles or glass noodles turn it into a full meal!
Swap the protein: Use shrimp, shredded chicken, or even chickpeas if tofu isn’t your thing.
Extra veggies: Try adding red bell peppers, zucchini, snow peas, or baby corn for extra color and crunch.
Adjust the heat: Add more curry paste or a pinch of chili flakes for spicier soup—or tone it down for a milder version.
Creamier texture: Add an extra splash of coconut milk at the end for ultra creaminess.

Storage

Got leftovers? This soup stores beautifully!

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freezer: You can freeze it for up to 2 months, though the texture of tofu and some veggies may soften slightly. Let it cool completely before freezing, and thaw overnight in the fridge before reheating.
Reheat Tip: Add a splash of broth or coconut milk when reheating to bring back that creamy consistency.

Frequently Asked Questions

1. Can I make this soup ahead of time?
Absolutely! It actually tastes even better the next day as the flavors deepen. Just store it in the fridge and reheat gently.

2. Is this soup spicy?
It has a mild to medium spice level. You can adjust the heat by using more or less Thai red curry paste to suit your taste.

3. Can I use light coconut milk instead of full-fat?
Yes, but the soup will be slightly less creamy. Full-fat gives the richest texture and flavor.

4. What can I use instead of Thai red curry paste?
You can substitute with yellow or green curry paste for a different flavor, or use a mix of chili garlic sauce and a dash of curry powder in a pinch.

5. Is this recipe gluten-free?
Yes! Just be sure to use tamari or a certified gluten-free soy sauce, and check your curry paste label for hidden gluten.

6. Can I add rice or noodles?
Definitely. Cooked jasmine rice or rice noodles make it extra filling and turn it into a complete meal.

7. What kind of mushrooms work best?
Shiitake, cremini, or button mushrooms all work well. Feel free to use what you have on hand.

Conclusion

This Creamy Thai Coconut Soup is the ultimate cozy, flavorful meal that’s easy enough for a weeknight but impressive enough for guests. With its creamy texture, bright herbs, and warming spices, it’s a dish you’ll want to make again and again. Plus, it’s super customizable to suit your taste or whatever ingredients you have on hand. Whether you’re new to Thai flavors or a longtime fan, this soup is sure to hit the spot.

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