Spicy Coconut Soup Recipe

Warm and combine liquids

In a medium pot set over medium heat, combine the vegetable or chicken broth, water, and coconut milk. Stir gently to combine and bring to a light simmer (do not boil vigorously to prevent coconut milk from splitting).

Sauté aromatics

Heat the neutral oil in a separate skillet or in the same pot over medium heat. Add the sliced ginger and the white parts of the scallions and sauté for 1 minute until fragrant. Add the minced garlic and smashed lemongrass, and continue cooking for 30 seconds.

Stir in the Thai red curry paste and red chili flakes and cook 30–45 seconds, stirring, until the paste becomes fragrant. Add this aromatic mixture to the simmering coconut-broth mixture and stir to incorporate.

Add sliced mushrooms, julienned carrot (if using), and chopped bok choy or spinach to the pot. Simmer gently for 4–6 minutes until mushrooms are tender and greens have wilted.

If using tofu, add the cubed tofu now and gently simmer for 2–3 minutes to heat through. If using pre-cooked chicken or shrimp, add just long enough to warm (1–2 minutes for shrimp; 2–3 minutes for chicken).

Remove and discard the lemongrass stalks (if left intact) and taste the soup. Stir in the fish sauce (or soy sauce), lime juice, and brown sugar. Adjust seasoning: add up to an additional 1 teaspoon salt or more fish sauce to taste, and more lime juice if you want more brightness.

Simmer 1 additional minute to marry flavors, then turn off the heat.

Ladle the soup into bowls and garnish with chopped cilantro leaves and the green parts of the scallions (thin ribbons). Optionally add an extra pinch of red chili flakes for more heat and a lime wedge on the side.