Thai Coconut Soup

Thai coconut soup

Theres nothing better than a warm bowl of soup on a cool fall dayor so they tell me! Im a Florida girl, so I have to pretend its a crisp, cool night. What I dont have to pretend about is my love for this Thai Coconut Soup recipe. Its warm, comforting, and I like to make a big recipe and share it with my friends.

Ive made this soup more times than I can count and I never get tired of it. I love it so much that I included it in my new book, Simple Green Meals. Try this soup and if you love it, then share it with your friends!

How to Make Thai Coconut Soup

This is a great 1-pot meal as all the veggies cook right in the coconut milk. Because there is a bit of chopping in this recipe, I like to get that out of the way first. Chop the carrots, mushrooms, cashews, green onions and chili peppers as well as spiralize or chop the zucchini.

When heating up the coconut milk + curry paste mixture, dont heat up too quickly. I use medium low to medium heat so as not to burn the liquid.

Add the carrots and mushrooms before the zucchini, and allow them to cook 20 minutes, or until the carrots are tender. It wont take long for the zucchini to heat up and soften, so no need to keep it on the stove long (it will turn mushy).

Once the carrots are ready, then add in the zucchini and just heat for a minute or two (seriously, the zoodles dont take long!).

You can make this soup a day ahead of time too, and allow the flavors to meld overnight. If doing this, then add the zucchini during the reheating time to keep it fresh. Once you give this thai coconut soup recipe a go, leave a rating below and tell me how it turned out! My friends and family love this soup so much, I bring it to gatherings all winter long.

Thai coconut curry soup

Easily change the spice level of this soup

I love a spicy kick, so this soup has one. Yet if spice isnt your thing, then lets make this Thai coconut soup work for you. First, the curry paste adds a lot of flavor. So instead of eliminating it altogether, try to use half the amount, or even a quarter.

If you like the crunch that peppers bring, but cant handle chilis, then try first to remove the seeds (those are the hottest parts!). If its still too spicy, swap it out for a green bell pepper. All the crunch with none of the punchsee what I did there?

If youre like me and crave a spicy soup, then go ahead and add in more curry paste! You can also top the soup with red pepper flakes.

Tips for storing Thai coconut soup

One reason I love soup is the ease of making a big batch then storing the extras for the future. Soups make quick + easy lunches or weeknight meals when you dont wanna cook.

If you plan on freezing this soup, I recommend leaving out the zucchini noodles. They are super easy to add when youre ready to reheat, and they often get slimy when frozen. I even freeze the toppings in a separate container, so they are chopped and ready to add when I pull it out again.

Make sure to store your Thai coconut soup in a freezer safe bag or container. If using glass, leave room for it to expand. Ive def had some glass mason jars burst in my freezerand its not a fun mess to clean up.

Buying the right coconut milk

Coconut milk is confusing to buy because it comes in many different packages! For this recipe, I recommend using canned coconut milk. The carton kind doesnt contain the fat needed to make this recipe super silky creamy, which is what takes it over the top. I find the canned variety typically in the international section of the grocery store.

When choosing the right kind for you, decide if you want full fat or lite. I use full fat coconut milk in my thai coconut soup because it has the best flavor + creaminess. Then look at the ingredients. Companies like to add all kinds of crazy stuff to canned products that truly arent necessary! Look for limited ingredients that are pronounceable.

With the growing popularity of coconut milk, many stores are stocking more and more variety, which is awesome! Even Target has their own brand now. I typically buy Thai Kitchen, Trader Joe’s, or Thrive Market.

delicious Thai-inspired recipe

Origins of Thai coconut soup

If youre ordering this soup at a Thai restaurant, youll probably see names like Tom kha kai or Tom kha gai. Note that it typically has chicken in it, while my inspired recipe below is vegetarian. It comes from northern Thailand and is traditionally served with rice. To keep my version grain free, I use spiralized zucchini, or zoodles.

Common additions include fresh ginger, lemongrass, and kaffir lime leaves. Dont hesitate to add these to your recipe; they are sure to taste amazing!

Plant based recipes to share

While you can def add cooked chicken to this recipe, its delicious without it! People tell me how hard it is to cook vegetarian, and I get it. I like creating recipes that dont rely on meat for nutrition, then you can choose to add it or leave it out when you make it (and either is fine). Here are some of my familys fav plant based dishes:

Food shouldnt be boring, and it should be easily shared. Grab one of these recipes today and help your family try something new!

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Get your kids to try new foods

2 things help my kids try more foods: helping pick out ingredients and helping cook. As you can see from the video for this Thai coconut soup recipe, Clare was 100% on board to help make this soup. I chose age appropriate ways for her to help, and was okay with less than perfection in the kitchen as we cooked. This soup has foods she traditionally shies away fromyet not when she helps make it!

I also let my kids join in when shopping for ingredients. Jackson loves trying exotic fruit and Im all for it! He is turning into quite the chef nowadays, and my mama heart is bursting with happiness that he shares my love for good food. Plus, he makes great food and gives Ryan and me the night off cooking (win-win!).

Thai Coconut Soup

This Thai Coconut Soup is from Simple Green Meals, my second published book! Its my favorite soup of all timeand many rawkstars agree! I had no clue how deep my love for soup could go until I made this one. Ive brought it to dinner parties, and its always a hit.

5 from 6 votes

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Entree

Cuisine: Plant-Based / Thai-Inspired

Servings: 4

Calories: 873kcal

Author: Jen Hansard

  • 7 cups coconut milk, 4 cans, 14-ounces each
  • 1/4 cup Thai curry paste, red or green
  • 2 tsp maple syrup
  • 1/2 tsp sea salt
  • 1 carrot, very thinly sliced
  • 1 cup baby bella mushrooms, thinly sliced
  • 2 zucchini, spiralized

For Serving

  • 1/4 cup raw cashews, chopped
  • 1/4 cup green onions, chopped
  • 1 serrano pepper, thinly sliced
  • 1 lime, cut into wedges
  • In a large saucepan, whisk together the coconut milk and curry paste.

  • Bring to a simmer over medium heat. Stir in the maple syrup and salt.

  • Add the carrots and mushrooms and simmer for 20 minutes, or until the carrots are tender.

  • Add the zucchini noodles. Taste and add more salt, if needed.

  • Ladle into serving bowls and garnish with cashews, scallions, chile pepper, and lime wedges.

  • Serve immediately.

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  • If zucchininoodlesarent your thing, then swap for brown rice or millet ramen
  • You can use a vegetable peeler to create zucchini strips if you dont have a spiralizer.
  • Use full fat canned coconut milk for the richest flavor, use light canned coconut milk for less fat
  • The nutrition facts are based on full-fat canned coconut milk. Use light canned coconut milk for fewer calories and fat.
  • Omit the chili pepper and halve the amount of Thai curry paste for a less spicy meal

Calories: 873kcal | Carbohydrates: 22.7g | Protein: 11.3g | Fat: 88.5g | Saturated Fat: 76g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 365mg | Potassium: 1355mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5157IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 15mg

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