Wicked Thai Coconut Soup

This Wicked Thai Coconut Soup is absolutely PERFECT! Rich and creamy, yet tangy and salty. It’s great for those times you want a nice bowl of soup that light but still full of rich flavor.

We like adding chicken to it. Prawns, fish, beans, and rice, or any kind of protein works well here.

This is the VERY BEST soup I have ever made. My entire family loves it too. Hope you enjoy it.

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Print Recipe

Wicked Thai Coconut Soup

This Wicked Thai Coconut Soup is absolutely PERFECT! Rich and creamy, yet tangy and salty. It's great for those times you want a nice bowl of soup that light but still full of rich flavor.

Course

Main Dish

Prep Time

10 minutes

Cook Time

30 minutes

Servings

bowls

Ingredients

• 2 Tbsps coconut oil
• 1 red onion chopped
• 1 Tbsp red chili peppers
• 2 cloves garlic crushed
• 2 inch ginger root washed and grated fine
• 1 stalk lemon grass pounded with the sides of a knife and cut into 2 inch long pieces
• 3 tsps red thai curry paste Thai Kitchen brand if available
• 4 cups all colored peppers green, yellow, red (use broccoli tops and mushroom if avoiding peppers)
• 1 Tbsp Real maple syrup Grade B is ideal (or use coconut sugar)
• 1 tsp fish sauce Thai Kitchen brand if available
• 6 cups chicken broth replace with veggie broth if avoiding
• 4 cups coconut milk, full fat Thai Kitchen brand if available
• 3 Tbsps lime juice freshly squeezed
• large handful cilantro chopped
• 1/2 tsp salt Himalayan, Celtic or other mineral salt
• 1 tsp black pepper crushed

Course Main Dish Prep Time 10 minutes Cook Time 30 minutes Servings bowls Ingredients 2 Tbsps coconut oil 1 red onion chopped 1 Tbsp red chili peppers 2 cloves garlic crushed 2 inch ginger root washed and grated fine 1 stalk lemon grass pounded with the sides of a knife and cut into 2 inch long pieces 3 tsps red thai curry paste Thai Kitchen brand if available 4 cups all colored peppers green, yellow, red (use broccoli tops and mushroom if avoiding peppers) 1 Tbsp Real maple syrup Grade B is ideal (or use coconut sugar) 1 tsp fish sauce Thai Kitchen brand if available 6 cups chicken broth replace with veggie broth if avoiding 4 cups coconut milk, full fat Thai Kitchen brand if available 3 Tbsps lime juice freshly squeezed large handful cilantro chopped 1/2 tsp salt Himalayan, Celtic or other mineral salt 1 tsp black pepper crushed

Instructions

1. Heat coconut oil over medium heat. Add onion, garlic, red chili pepper, ginger, lemongrass, red curry paste and cook for 5 minutes. Stir frequently so as not to burn.
2. Stir in all colored peppers (if using) or broccoli and mushrooms. Stir fry for about 15 minutes. Add maple syrup (or coconut sugar), fish sauce, chicken broth, coconut milk.
3. Simmer for 5 minutes. Add in remaining ingredients and serve with either prawns, fish, chicken breast, beans and rice or other protein of your choice.