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Home » Soups » Surin’s Coconut Soup

Surin’s Coconut Soup

43 Comments By Lynne Feifer on March 3, 2025

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I love remaking some of my favorite dishes from restaurants. This one comes from my favorite restaurant in Birmingham – yes you guessed it, Surin. For the 10 years I have been going to this restaurant my order never changes (well except for the 9 months of pregnancy I could not have sushi). I get a volcano roll which is spicy tuna and cucumber on the inside and tuna, avocado, eel sauce on the outside with the best spicy aioli ever made. I also get an order of crab angels (also known as crab rangoon).

Surin's Coconut Soup

But one of the things I love most is the complimentary bowl of Coconut Tofu Soup that comes out before the meal.

I knew I had to reinvent this dish since I could enjoy it during our monthly visits back home. I mean let’s be honest I was indulging in this meal probably once a week when we were living there. After perfecting the recipe I decided to kick it up a notch by making it a little spicy. So feel free to omit some of the chili oil if you want it a little less spicy.

Surin's Coconut Soup

This recipe also calls for tofu. If you were anything like me I claimed to not like it without even trying it but I believe it adds another depth to this soup. With all that to say I am so glad I got to remake this dish so I can have a little taste of home in my very own kitchen.
Surin's Coconut Soup
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4.86 from 7 votes
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Spicy Coconut Soup

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Ingredients
 

  • 6 lemongrass stalks remove lower bulb & outer sheath and cut into 3 inch pieces*
  • 1 1/2 tsp. fresh ginger minced
  • 1 garlic clove minced
  • 3 Tbsp. Thai red curry paste you can find this in the ethnic food section; use half of this amount if you want a less spicy soup
  • 3 Tbsp. fish sauce ethnic food section
  • 6 c. chicken stock
  • 1 Tbsp. sugar
  • 1 can unsweetened coconut milk
  • 2 Tbsp. lime juice
  • 2 tsp. red pepper oil/ red chili oil (ethnic food section use half of this amount if you want a less spicy soup or substitute olive oil
  • 4 ounces of mushrooms
  • 2 scallions
  • Tofu cut into small cubes optional

Instructions

  • Heat chili oil in a stockpot on medium -low heat. Add lemongrass (or lemon zest), garlic and ginger. Cook. Stirring constantly so it won't burn for 30-60 sec until it becomes aromatic. Add curry paste, cook for about 30 sec.
  • Add 3 cups of chicken stock to dissolve the curry paste. Stir until it dissolves. Add remaining stock, fish sauce, and sugar over medium heat. Bring to a boil. Once it starts boiling reduce heat to low and let it simmer for 20 minutes.
  • If adding mushrooms, add about 5 min before next step. If adding tofu cook as directed on package then add in.
  • Stir in coconut milk and lime juice. Cook for 5 min. Remove lemongrass with strainer, if you used this.

Notes

*if using lemongrass paste use 3 tablespoons or zest of 1 lemon

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    Comments & Reviews

  1. Heather says

    January 21, 2023

    4 stars
    Any suggestions for fish sauce replacement? I know surin’s recipe is fish sauce free because I have a deadly allergy and have asked.

    Reply
    • Lynne Feifer says

      May 2, 2023

      Heather, I would suggest using soy sauce as the fish sauce replacement.
      Thanks for your question and hope that helps!

      Reply
  2. Stephanie Reilly says

    October 30, 2024

    5 stars
    We lived in bham for years and have missed this soup and the pad Thai basil. This recipe is spot on, we loved it. We didn’t use the mushrooms, which i missed, but my husband hates them.

    Reply
    • Lynne Feifer says

      October 31, 2024

      Stephanie, that is so wonderful to hear, thank you! I’m thrilled that it brought back some wonderful memories and that you took the time to let me know. It means a lot.

      Reply
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