Light Thai Coconut Soup

READY IN: 40mins
Recipe by The Late Night Gour

You can make one of the world's most exotic soups without having to worry about the calorie content if you follow this recipe.

Top Review by Not-so-slim Shady

Wow. This is probably has the most complex flavors of anything that I've ever made, with hints of lemongrass, sweetness from the coconut, and a bite from the spices doing a dance in the bowl. I wish I had used the large shrimp so it would look as pretty as this (I used the tiny salad shrimp, which was still good). Maybe next time!

Ingredients Nutrition


  1. Separate seeds from tamarind paste and discard.
  2. Finely chop pickled radish and lemon grass. Grate 2 tablespoons of fresh ginger.
  3. Heat the oil in a small pan over medium heat. Cook and stir the ginger, lemon grass, tamarind paste, pickled radish, and curry paste in the heated oil for 1 minute.
  4. Slowly pour all but 1 cup of the chicken broth over the mixture, stirring continually.
  5. Stir in the fish sauce; simmer for 15 minutes.
  6. Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft.
  7. Add the shrimp; cook until no longer translucent (about 5 minutes).
  8. In a separate bowl, stir the cornstarch gradually into the remaining chicken broth. Add gradually to the pot while stirring continuously.
  9. Stir in the lime juice and rice vinegar.

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