Thai Coconut Soup

Thai Coconut Soup is a deceptively simple yet delightfully indulgent soup you’ll want to make again and again! Modeled after a favorite recipe from Surin Thai restaurants in the American Southeast, this recipe has a coconut milk base and uses fresh ingredients like limes, mushrooms, and green onions to create a flavor explosion!

I love remaking some of my favorite restaurant dishes! It’s always a challenge to find the right combination of flavors that let me have my restaurant favorites anytime I want! Surin is a popular Thai restaurant down South, and people love their Coconut Tofu Soup that comes complimentary with each of their Thai dishes.

Even if you’ve never eaten at Surin or had Thai food, you’re going to love this fresh, homemade Thai soup. It’s creamy, full of earthy flavors, and you can add your favorite protein, like shrimp, chicken, or tofu, to make it even more filling. It’s also really delicious when served over a bowl of cooked rice!

Ingredients for Coconut Soup

Here’s what I add to my grocery list so I can make this delicious soup:

• Red Pepper oil or Chili Oil
• Lemongrass paste
• Fresh ginger, minced (or you can also use ginger paste)
• Garlic, minced
• Thai red curry paste
• Chicken stock
• Fish sauce
• Granulated sugar
• Unsweetened coconut milk
• Fresh lime juice
• Mushrooms (use shiitake mushrooms, cremini mushrooms, or whatever kind you like best)
• Green onions, diced
• Firm Tofu cut into small cubes (optional. I did not include.)

A full ingredient list is included in the printable recipe card, as well as substitution options and other notes, so make sure to check it out!

How to Make Thai Coconut Curry Soup

This soup is easy to make and is ready in just about 30 minutes! Here’s how to make it:

1. First, I heat the chili oil in a large soup pot on medium-low heat. Then I add lemongrass paste, ginger, and minced garlic. I cook this mixture while stirring constantly until the aroma fills the kitchen (about a minute or so). Then I add the red curry paste and cook while stirring for another 30 seconds.
2. Next, I add 3 cups of the chicken stock to the pot. I stir until the red curry paste fully dissolves. Then I turn it up to medium-high heat and add the remaining chicken stock, fish sauce, and the sugar. I bring this to a boil and, once it starts boiling, reduce the heat to low and let the soup simmer for about 20 minutes.
3. I add the mushrooms and add the firm tofu, if using. I cook it for five minutes. Then I stir in the coconut milk and lime juice and then let the soup cook for five more minutes. I remove any lemongrass stalks with a slotted spoon, top the soup with some diced green onions and/or fresh cilantro, and it’s ready to serve!

Recipe Notes and Substitutions

• For a less spicy soup, use half of the chili oil called for in the recipe. You could also leave it out completely and use olive oil instead.
• If you don’t have or don’t want to use lemongrass paste, you can use 6 fresh lemongrass stalks instead. Remove the lower bulb and outer sheath, then cut the lemongrass into 3-inch pieces. Add them to the pan when the recipe calls for the lemongrass paste, and remove them at the end of the cooking time.
• Lemon zest is an alternative to lemongrass, so you could use the zest of one lemon instead. However, I recommend the lemongrass if you want a more authentic flavor!
• Soy sauce can be used instead of fish sauce if needed.
• Use vegetable stock instead of chicken stock for a vegan Thai coconut soup. Or, if necessary, you can substitute chicken broth or vegetable broth for the stock.
• Serve over rice and add some shredded rotisserie chicken to it!

FAQs

Where do I find red curry paste and red pepper oil (or chili oil)?

I can find the Thai red curry paste and oils in the Asian section of regular grocery stores. If you have an Asian market in town, that’s also a great place to look. You can also use the Amazon affiliate links in the recipe card ingredient list if you can’t find them in your store.

How do I store leftover Thai Coconut Soup?

Once it cools completely, pour remaining soup into an airtight container and refrigerate for 3-4 days.

Can I freeze this Coconut Soup?

Yes, you can freeze it in any freezer-safe container! I love using these Souper Cubes for individual portions, or you can pour cooled soup into a freezer bag, then lay it flat to freeze. This helps it to thaw much more quickly.

You can thaw Thai Coconut Soup in the fridge overnight or on the counter for a few hours. Then heat in a saucepan until warmed through and serve!

More Soup Recipes You’ll Love

I love to make soup, especially in the fall and winter. Here are some of my favorite soup recipes I think you’ll enjoy:

• Turkey Pot Pie Soup is a great way to use up that leftover Thanksgiving turkey! This easy soup is filled with tender chopped turkey, sliced vegetables, a creamy pot pie gravy, and topped with easy pie crust cut-outs. This fun twist on a classic comfort food is a hearty recipe that’s perfect for a chilly fall or winter evening.
• This Creamy Chicken Mushroom Brie Soup is a wonderful way to use Brie cheese. It’s wonderful paired with wild mushrooms and earthy sage in this creamy soup.
• Broccoli Cheese Soup is a classic for a reason. Have a bowl of soup for lunch with a sandwich, or throw it in a bread bowl for a hearty meal!

If you tried this Thai Coconut Soup, I’d love to hear what you thought! Does it rival Surin’s? Leave me a note in the comments or a recipe review below. Enjoy!

I may earn a small commission from the affiliate links clicked on in this post. However, they will come at no additional cost to you and help with supporting my small business. Thank you! ❤️

This post was originally published August 7, 2014. It has been updated in format and with pictures on March 26, 2026.