Coconut Soup Recipe

Prepare aromatics

Trim outer layers from lemongrass and bruise the stalks with the back of a knife; cut into 2–3 pieces. Peel and thinly slice 1 inch of fresh galangal. Lightly tear or bruise kaffir lime leaves to release oils. Slice shallot and smash garlic cloves.

Sauté aromatics

Heat 1 tablespoon neutral oil in a medium pot over medium heat. Add sliced shallot and smashed garlic and sauté 1–2 minutes until fragrant but not browned.

Add bruised lemongrass, sliced galangal, and torn kaffir lime leaves to the pot. Pour in 2 cups chicken or vegetable stock and 4 cups coconut milk. Stir to combine and bring to a gentle simmer over medium-low heat.

Reduce heat and simmer gently, uncovered, for 10–12 minutes to infuse the broth with aromatics. Do not boil vigorously to avoid breaking the coconut milk.

While broth simmers, prepare mushrooms by wiping clean and slicing. If using chicken or shrimp, thinly slice chicken across the grain or peel and devein shrimp. Cube tofu if using.

After the broth has simmered 10–12 minutes, strain out and discard (or reserve for another use) the lemongrass pieces, galangal slices, and whole kaffir lime leaves if you prefer a smooth broth; alternatively, leave them in for stronger flavor but remove before serving. Return broth to the pot and bring to a gentle simmer.

Add sliced mushrooms and cherry tomatoes to the simmering broth. Simmer 3–4 minutes until mushrooms begin to soften.

If using chicken, add thinly sliced chicken now and poach in the simmering broth 3–4 minutes until cooked through. If using shrimp, add shrimp and cook 2–3 minutes until pink and opaque. If using tofu, add tofu cubes and warm through 2–3 minutes.

Stir in 2 tablespoons fish sauce (or soy sauce) and 1 teaspoon palm or brown sugar. Taste and adjust seasoning: add more fish sauce for saltiness, more lime juice for brightness, or sugar if too sour.

Remove pot from heat. Stir in 2 tablespoons fresh lime juice and thinly sliced chilies to taste. Add chopped cilantro, torn basil leaves, and sliced green onions. Give one gentle stir.

Ladle soup into bowls and garnish with additional fresh herbs and extra sliced chilies or lime wedges if desired. Serve immediately.