Thai Coconut Soup

This warm, rich and cozy soup is the perfect soup for a cold rainy (or wintery day). This soup makes you want to curl up on the couch and just watch Netflix all day! It’s super quick to make and packed full of flavours. The tang from the lime, the fish sauce brings the umami taste and it’s all balanced with coconut milk. You can make it as spicy as you want and as zesty as your heart desires. Make this soup and you will be going back for seconds (or thirds, like me). A family favourite of mine and requested quite often around here.

6 servings / 15 mins prep / 40 mins total time


1 tbsp olive oil

1 tbsp lemongrass paste

1 tbsp ginger paste

3 cloves of garlic, grated

1-2 tbsp sambal oelek (depending on how spicy you like it)

1 carton of mushrooms, sliced (about 8-10 mushrooms)

1 red bell pepper, thinly sliced

1 cup of frozen corn (or 1 can of corn kernels drained)

1 can (498 ml) of coconut milk

6 cups of vegetable broth

2 tbsp fish sauce

3 tbsp brown sugar

Zest & juice of 1 lime


Rice for serving



Heat the oil in a soup pot over medium heat. Add the lemongrass paste, ginger paste and garlic and cook until fragrant, about 2 minutes.

Add the sambal oelek and cook another minute.

Add the mushrooms and peppers and cook until slightly tender, about 5 minutes.

After 5 minutes, add the corn, coconut milk, followed by the vegetable broth, simmer for 15 minutes.

While the soup is simmering, make the rice, so it can be ready when the soup is ready.

After the soup has simmered add the fish sauce, brown sugar, lime zest, lime juice and salt. Taste and adjust as needed.

Add rice to your bowl followed by a ladle or two of soup. Top with cilantro, lime and enjoy!

One response to “Thai Coconut Soup”

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