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, and naturally dairy free.
This recipe isn’t quite traditional, but it’s close. It uses ingredients that are easier to find in North American stores than some classic Thai ingredients. I even made a couple swaps of my own. 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! If you’re store has Thai basil, that would be even better.
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.
Key Pantry Supplies: Thai Coconut Soup