Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Jessica's Thai Coconut Soup Recipe
    Lost? Site Map

    Jessica's Thai Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Cheekygreek's Note:

    Authentic, bold, and delicious flavors combine for this exotic tasting soup. Creamy coconut milk, shrimp, lemongrass, and cilantro are the staples to this dish. And for a spicy, yet flavorful kick, a bit of red curry paste.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 8



    Units: US | Metric


    1. 1
      Heat the oil in a large pot over medium heat.
    2. 2
      Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
    3. 3
      Slowly pour the chicken broth over the mixture, stirring continually.
    4. 4
      Stir in the fish sauce and brown sugar; simmer for 15 minutes.
    5. 5
      Pour in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
    6. 6
      Add the shrimp; cook until no longer translucent about 5 minutes.
    7. 7
      Stir in the lime juice; season with salt; garnish with cilantro.
    8. 8
      NOTE: My favorite way to enjoy this soup is poured over steamed brown basmati rice. Also, if you cannot find lemongrass you can use lemongrass paste, although the flavor will not be exactly the same. Some people prefer to leave the lemongrass stalk in-tact and then remove from soup prior to serving. This will work fine, I just prefer the added texture of the minced lemongrass. I would also like to add that some brands of red curry paste are extremely spicy, while others are very mild. So the spiciness will depend on how much you add and also on what brand you use.

    Ratings & Reviews:


    Nutritional Facts for Jessica's Thai Coconut Soup

    Serving Size: 1 (367 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 637.0
    Calories from Fat 247
    Total Fat 27.4 g
    Saturated Fat 23.6 g
    Cholesterol 71.6 mg
    Sodium 1281.2 mg
    Total Carbohydrate 87.3 g
    Dietary Fiber 0.9 g
    Sugars 80.6 g
    Protein 12.8 g

    The following items or measurements are not included:


    red curry paste

    Ideas from


    Over 475,000 Recipes Network of Sites