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The Best Thai Coconut Soup
February 12, 2013

I used only 2 cans of coconut milk and this was still too much (I love coconut anything). Next time I would only use one and would also add waaay more lime juice (to give it that sweet and sour Thai flavour), more lemongrass, and possibly some lime leaves and fresh Thai chilies. I also added two heads of bok choy to make it more of a meal, which turned out well. UPDATE: I have a new way of making this soup that has put it in regular rotation. Skip the oil, slice the ginger and lemongrass and throw all ingredients in the left column, plus 4 cups water in a large pot. Let simmer for a bit while you prep the rest, then scoop out the ginger and lemongrass with a slotted spoon. Add regular mushrooms (not shiitakes) and 1 can of coconut milk. After mushrooms have softened a bit add a package of vermicelli rice noodles. When the noodles are done, throw in a small package of whole snap peas, prawns, and lime juice and turn off the heat. Let it sit for a couple of minutes until the prawns are cooked and the peas are bright green. Top with cilantro and serve.

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