Years ago, I adapted this Thai Coconut Soup from a quick coconut soup recipe in an old issue of Cooking Light magazine. It’s very easy, and full of rich, creamy, salty flavors. I’m not a big cilantro fan, so I don’t always have it on hand. I used fresh basil instead and it was fantastic!
Special Diet Notes: Thai Coconut Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and optionally soy-free.
- 1 (14.5-ounce) can (about 1⅞ cups) chicken broth
- 3 ounces medium shrimp, peeled and deveined
- 2 teaspoon chopped peeled fresh ginger
- 1 teaspoon fish sauce
- ½ teaspoon minced garlic
- ½ teaspoon lime zest (optional)
- ¼ teaspoon Thai chili garlic paste
- ¾ cup lite coconut milk
- 1 tablespoon chopped green onion
- 1½ teaspoons chopped fresh cilantro or Thai basil
- ½ teaspoon fresh lime juice
- ⅓ cup hot cooked basmati rice
- Add the broth, shrimp, ginger, fish sauce, garlic, zest, and chili garlic paste to a medium saucepan over medium heat. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 10 minutes.
- Remove the pan from the heat, and stir in the coconut milk, onions, cilantro, and lime juice. Spoon the rice into a soup bowl, and ladle the soup over the rice.