Coconut Soup Recipe
Make Coconut Soup Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup base
Protein & vegetables
Garnish & finishing
Method
Soup base
Prepare aromatics
Bruise the lemongrass stalks by hitting them with the back of a knife and trim the ends; slice into 2-inch pieces. If using galangal or ginger, slice thinly. Remove stems from kaffir lime leaves and stack leaves; tear each leaf into 2-3 pieces to release oils.
In a medium-large pot over medium heat, add 1 tablespoon neutral oil (optional) and lightly sauté the sliced shallots and crushed garlic for 1-2 minutes until fragrant but not browned.
Add the bruised lemongrass, sliced galangal (or ginger), torn kaffir lime leaves and sliced chilies to the pot. Sauté 30 seconds to bloom the aromatics.
Pour in the coconut milk and the chicken or vegetable broth. Stir gently to combine and bring the mixture to a gentle simmer over medium-low heat. Do not boil aggressively to avoid curdling the coconut milk.
Simmer the soup base for 10 minutes to allow the aromatics to infuse into the liquid. Taste and skim any foam or impurities from the surface.
After simmering, remove and discard the lemongrass pieces and any large slices of galangal or kaffir leaves if desired, or leave them for stronger flavor (note: galangal is fibrous and not typically eaten).
Add fish sauce, lime juice, palm sugar and salt to the pot. Stir and adjust seasoning: balance salty, sour and sweet — add a little more fish sauce for saltiness, lime juice for brightness, or sugar for sweetness.
Protein & vegetables
Bring the seasoned broth back to a gentle simmer. Add the thinly sliced chicken (or tofu) and simmer 4-6 minutes until chicken is cooked through (internal temp 165°F/74°C) or tofu is heated through. If using small pieces, cook closer to 3-4 minutes.
Stir in cherry tomatoes and simmer 1 minute just to warm them without breaking them down completely.
Garnish & finishing
Turn off the heat. Taste once more and adjust seasoning (salt, fish sauce, lime) as needed.
Ladle the coconut soup into bowls. Garnish each bowl with fresh cilantro leaves, sliced green onions, and Thai basil. Add a lime wedge to the side for extra acidity.
If desired, sprinkle toasted coconut flakes over the top for texture and extra coconut flavor.