Go Back
- 1 can (14 oz) coconut milk - 2 cups vegetable broth - 1 tablespoon red curry paste - 1 (1-inch) piece of fresh ginger, thinly sliced - 2 stalks of lemongrass, trimmed and lightly smashed - 1 cup shiitake mushrooms, thinly sliced - 1 vibrant red bell pepper, thinly sliced - 1 cup baby spinach, washed and dried - 2 tablespoons soy sauce - 1 tablespoon freshly squeezed lime juice - 1 tablespoon brown sugar - 1-2 Thai bird's eye chilies, whole {{ingredient_image_2}} To start, grab a large, sturdy pot. Combine one can of coconut milk and two cups of vegetable broth in the pot. Place it over medium heat. Stir gently to mix until you see a nice blend. Next, add one tablespoon of red curry paste, the sliced ginger, and the smashed lemongrass. Stir well and let it simmer gently. This creates a rich and flavorful base for your soup. Once your broth is simmering, it’s time to add some color and texture. Add one cup of thinly sliced shiitake mushrooms and one sliced red bell pepper. Toss in one to two whole Thai bird's eye chilies, depending on how spicy you like it. Cook these for about five to seven minutes. You want the veggies to soften and become tender but still have a bit of bite. Now, carefully remove the ginger slices and lemongrass stalks from the pot. They’ve done their job and are no longer needed. Stir in one cup of baby spinach, two tablespoons of soy sauce, one tablespoon of freshly squeezed lime juice, and one tablespoon of brown sugar. Cook for another one to two minutes. The spinach will wilt nicely into your soup. Taste it and adjust the seasoning if needed. You can add more soy sauce or lime juice for extra flavor. Serve your soup hot. Garnish with fresh cilantro and lime wedges on the side. Squeeze lime over your soup and add more chopped chilies if you wish. Enjoy your delicious and spicy Thai coconut soup! To get the spice just right, start with one bird's eye chili. This small chili packs heat. If you want more spice, add another chili. Taste the soup before adding more chilies. For those who like milder flavors, remove the seeds from the chilies. This helps lower the heat. You can also use sweet red bell peppers instead. They add flavor without the spice. Consider adding a splash of fish sauce for depth. This sauce adds umami and balances the soup. You can also try a dash of sesame oil for a nutty flavor. For garnishing, fresh cilantro brightens the soup beautifully. Thinly sliced green onions also add a nice touch. Lime wedges on the side give a zesty kick. When simmering, keep the heat low to avoid boiling. A gentle simmer helps blend the flavors well. Stir the soup occasionally to prevent sticking. To check if the vegetables are done, poke them with a fork. They should be tender but not mushy. The shiitake mushrooms and bell peppers cook fast, so check them often. Enjoy making this soup your own! Pro Tips Adjust the Spice Level: If you're sensitive to spice, start with just one bird's eye chili and add more later if desired. You can also remove the chilies before serving for a milder flavor. Fresh Herbs Make a Difference: Using fresh cilantro and lime not only enhances the flavor but also adds a vibrant touch to your presentation. Always garnish just before serving for the best flavor. Storing Leftovers: If you have leftovers, store the soup in an airtight container in the fridge. It can be reheated but may need a splash of broth or water to thin it out as it thickens when cooled. Experiment with Vegetables: Feel free to add other vegetables like zucchini, carrots, or snap peas to the soup. Just adjust the cooking time accordingly to ensure everything is tender. {{image_4}} You can easily change the protein in your soup. Chicken and shrimp are great options. To add chicken, simply cook diced chicken breast before you add the vegetables. For shrimp, toss them in five minutes before the soup is done. They cook fast and stay juicy. If you want a vegetarian option, use tofu or tempeh. Both soak up the soup's flavors. Cube the tofu and add it in with the vegetables. Tempeh adds a nice bite and cooks well, too. Want a lighter soup? Swap regular coconut milk for low-fat coconut milk. This keeps the creamy taste but cuts calories. If you're gluten-free, use tamari instead of soy sauce. Tamari gives a similar flavor without gluten. This makes the soup safe for those with gluten issues. You can mix it up with different veggies. Zucchini adds a mild taste and soft texture. Carrots bring sweetness and color. Chop them up and add them with the bell pepper. Don't be afraid to try different curry pastes. Green curry paste gives a fresh twist, while yellow curry paste offers warmth. Each type changes the soup's flavor, so experiment and find your favorite! To store leftovers of your Spicy Thai Coconut Soup, let it cool first. Use a clean container with a tight lid. This keeps the soup fresh. You can store it in the fridge for up to three days. Make sure to label your container with the date. This helps you know when to eat it. Freezing the soup is a great option too. First, cool it completely. Pour the soup into airtight containers or freezer bags. Leave some space at the top, as the soup will expand. It can stay frozen for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat in a pot over low heat, stirring often until hot. Check for signs of spoilage before eating. If the soup smells sour or off, it is best to throw it away. Look for changes in color or texture. If you see mold, discard it immediately. Always practice safe handling. Wash your hands and use clean utensils. This helps keep your soup fresh and safe to eat. Spicy Thai Coconut Soup, or Tom Kha Gai, comes from Thailand. This soup shows the blend of sour, spicy, and creamy flavors. It holds a special place in Thai meals. You often find it at local markets and street food stalls. Different areas in Thailand may have their own takes. Some use chicken, while others may add seafood or tofu. Many chefs add local herbs for unique tastes. Yes, you can make this soup ahead of time! It’s great for meal prep. Just follow the recipe and let it cool before storing. Keep it in an airtight container in the fridge. The soup tastes even better the next day. Flavors mix and deepen, creating a rich taste. Reheat it gently on the stove when you’re ready to enjoy. Absolutely! To make it vegan, swap the chicken broth for vegetable broth. Use tofu or extra vegetables for protein. You can also check for vegan curry paste brands. Look for ones without fish sauce or shrimp paste. Some good brands are Thai Kitchen or Maesri. This way, you can enjoy the same great taste while sticking to a vegan diet. You can make a tasty Spicy Thai Coconut Soup with simple ingredients and steps. Start with coconut milk and vegetable broth, adding the right spices and fresh veggies. By using tips for spice levels and flavor enhancements, you can create a dish just right for you. Don’t forget the variations, like adding proteins or trying new veggies. Storing your soup is easy, too. Follow the guidelines for fridge or freezer storage. Now, you have all the tools to enjoy this flavorful dish anytime. Enjoy exploring flavors and making this soup your own!

Spicy Thai Coconut Soup

A flavorful and aromatic soup featuring coconut milk, vegetables, and a kick of spice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 can coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon red curry paste
  • 1 inch fresh ginger, thinly sliced
  • 2 stalks lemongrass, trimmed and lightly smashed
  • 1 cup shiitake mushrooms, thinly sliced
  • 1 vibrant red bell pepper thinly sliced
  • 1 cup baby spinach, washed and dried
  • 2 tablespoons soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon brown sugar
  • 1-2 whole Thai bird's eye chilies
  • to taste fresh cilantro, finely chopped (for garnish)
  • to serve lime wedges

Instructions
 

  • In a large, sturdy pot, combine the coconut milk and vegetable broth. Place the pot over medium heat and stir gently to mix the ingredients until completely blended.
  • Introduce the red curry paste to the pot along with the sliced ginger and smashed lemongrass. Stir well to incorporate the flavors, and allow the mixture to come to a gentle simmer.
  • Once the soup is simmering, add the sliced shiitake mushrooms, thinly sliced red bell pepper, and Thai bird's eye chilies. Cook for about 5-7 minutes, or until the vegetables soften and become tender.
  • Carefully remove the ginger slices and lemongrass stalks from the pot, as they are no longer needed. Stir in the baby spinach, soy sauce, lime juice, and brown sugar. Cook for an additional 1-2 minutes until the spinach has wilted beautifully into the soup.
  • Taste the soup and adjust the seasoning if necessary. Add more soy sauce or lime juice as desired to enhance the flavor with a touch of tanginess.
  • Serve the soup hot, garnished generously with fresh cilantro and lime wedges on the side. Squeeze lime over the soup and add more chopped chilies to achieve your preferred level of spiciness.

Notes

For added texture, serve your soup with a sprinkle of crushed peanuts on top or pair with a side of jasmine rice for a heartier meal.
Keyword coconut, soup, spicy, vegetarian