Thai Coconut Soup [Coconut Milk Soup] - The Kitchen Girl (2024)

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Thai Coconut Soup is an easy Asian-inspired soup recipe loaded with fresh vegetables in a rich, vegan coconut milk curry broth. It includes instructions for Instant Pot or stove.

What is Thai coconut soup?

Thai Coconut Soup is a delicious Asian-inspired soup made with loads of simple vegetables in a curry-spiced coconut milk soup broth.

Coconut soup takes various forms. You may have come across the popular Tom Kha on Thai restaurant menus. My version doesn't use lemongrass and kaffir lime leaves, yet it offers a rich Thai coconut taste ideal for those with a limited Asian pantry.

Even beginners will crush this restaurant-quality recipe right at home!

Ingredient notes

• Coconut oil - This is used for sauteing vegetables and creates a distinct coconut flavor. You're welcome to use your preferred oil.
• Aromatics - These include green onions, carrots, celery, ginger, and garlic.
• Curry paste - Green, red, or yellow curry paste can be used. All are readily available in your grocery store's international section or at your local Asian market.
• Vegetable broth - Or bone broth, if preferred.
• Canned coconut milk - Available at most grocery stores in the international section.
• Fresh or frozen vegetables - Use any combination. I used the aromatics mentioned above, along with mushrooms, broccoli, cauliflower, green beans, and cabbage, for this soup.
• Garnish ingredients - Cilantro, Thai basil, and lime are classic Thai soup toppings. I recommend all three, if available.

How to make Thai coconut soup

Saute onion, carrot, celery, ginger, and garlic in coconut oil over medium-high heat until tender and fragrant. Add Thai curry paste and continue sauteing for a few minutes until fragrant.

See Also

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Add vegetable broth, coconut milk, and remaining vegetables to the pot.

Increase heat to bring everything to a boil. Reduce heat to low, cover the pot, and simmer until vegetables have softened to your liking, stirring as needed.

Serve warm. Garnish with green onion tops, cilantro or Thai basil, and fresh lime.

How does coconut soup get its flavor?

Fresh aromatics, consisting of onions, carrots, garlic, and ginger will get the flavor fest started. The Thai influence shines through by simmering everything with curry paste and coconut milk. Cilantro or Thai basil and a squeeze of lime add an authentic touch and elevates the regional flavors.

Recipe variations

• Don't hesitate to switch out the vegetables in this soup. The possibilities are endless, and you can't make a wrong choice.
• When using frozen vegetables, you may wish to decrease the cooking time to prevent overcooking them.
• Create a creamier texture with enhanced coconut taste by replacing 1 ½ cups of vegetable broth with a 15-ounce can of coconut cream.
• Adjust the spice level by adding or decreasing the curry paste used in the recipe.
• Add protein to this soup by dicing firm or soft tofu into ½-inch cubes and add early in the simmering phase.
• Expand your entree options for coconut milk soup by serving it over cooked rice noodles or brown rice.

Storage and reheat

Cool completely and refrigerate for up to 5 days in an airtight container. Reheat on the stove or in the microwave using medium heat, stirring as needed

Can I freeze this soup?

Yes! Cool the soup thoroughly. Transfer to freezer-safe containers or zip-top freezer storage bags. Store coconut soup can for up to 3 months in the freezer or longer if vacuum sealed.

More Asian dinner recipes

• Thai Coconut Vegetable Curry
• Pumpkin Curry
• Kale Sesame Noodles
• Thai Peanut Zoodles Recipe

📖 Recipe