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Coconut Soup Recipe

Coconut Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on October 10, 2012

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    OMG! DELICIOUS!!! Thank you!
    i used rooster brand chicken broth, thai brand coconut milk-full fat, thai red curry paste added rice noodles served on a bed of bok choy. super good. why pay $10+ when you can make perfection at home and have your house smelling heavenly :

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  • on December 23, 2011

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    This recipe was delicious! I made it for my family for dinner, and it tasted fantastic. The fish sauce gave it a fantastic aroma. It was REALLY spicy though. I added the whole pepper (including the seeds which could have been my mistake. However, Thai food is very spicy. So if you are going for an authentic Thai soup, this is definitely a good recipe. Next time I will only add one or two Thai peppers.

    I gave it 5 stars anyways, because the soup still tasted fantastic, and we used bread to take away the fire(:

    Also, I added rice noodles, that made the soup taste even better. I will definitely make it again, especially for the days after my daughter gets her braces tightened (she'll be glad to have something OTHER than Cambells(:

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  • on March 09, 2011

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    Great except watch the salt content of your fish sauce. I added one tablespoon less of fish sauce than this recipe called for and it was still too salty. Also, another recipe I have for coconut soup said to cook for 2 minutes after throwing in the chicken. THis one said 10. I pulled it off the burner earlier than that and my chicken was too done. I suggest less fish sauce and not to cook the chicken too long! Other than that, this recipe is excellent and the cilantro on top is fabulous.

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  • on January 15, 2011

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    Good flavors. Added chicken and cilantro wantons to make it a meal.

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  • on December 31, 2010

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    OMG what a wonderful soup and will make this very soon again, sweet, with a little sour and hot and lots of taste, I would be Paulas Deans man if she made this for me.[ sorry Paula my boyfriend of 23 years would understand] Had to use baby portobellos mushrooms, could not find the straw kind anywere, and used jalapeno pepper small ones in place of the Thai peppers.

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  • on December 07, 2010

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    I went to my local Asian market to buy everything I needed for the soup, it should have turned out perfect, however I made the mistake of DOUBLING..DO NOT DOUBLE THIS RECIPE, it will have an overpowering fish sauce taste, therefore I had to add 2 extra cans of coconut milk. Would I make this dish again..no, I'll order take out from my favorite Thai!

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  • on September 09, 2010

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    I made this after seeing Paula make it for her guy.

    Oh my goodness! This soup is so easy and delicious. Because I was unable to locate straw mushrooms and the specified lime leaves, I used other fresh mushrooms and omitted the leaves, but the results are still heavenly.

    The flavors blend well and explode beautifully in your mouth. Enjoy!

    Thank you Paula.

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  • on January 14, 2010

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    I normally refrain from commenting if I haven't made a recipe (although this one sounds lovely and reading the other reviews helped I wanted to help clarify for those a bit confused by galangal. My source is wikipedia:

    Though it is related to and resembles ginger, there is little similarity in taste.

    In its raw form, galangal has a citrusy, earthy aroma, with hints of pine and soap in the flavor. It is available as a whole root, cut or powdered. The whole fresh root is very hard, and slicing it requires a sharp knife. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. It is said to have the effect of an aphrodisiac, and acts as a stimulant. In the Indonesian language, greater galangal is called lengkuas or laos and lesser galangal is called kencur. It is also known as galanggal, and somewhat confusingly galingale, which is also the name for several plants of the unrelated Cyperus genus of sedges (also with aromatic rhizomes. In Thai language, greater galangal is called "ข่า" (Kha or "ข่าใหญ่" (Kha yai, while lesser galangal is called "ข่าตาแดง" (Kha ta daeng.

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  • on December 24, 2009

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    taste just like it came out of a thai resturant. i loved the soup and i love all her recipes. she is the best!!!!!!!!!!

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  • on August 13, 2009

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    This was such a delicious and easy soup. I was skeptical, so I used it as a starter course... and I ended up loving it much more than the main event!

    After reading other reviews, I too added sliced onions and hot chili oil. I didn't know if I needed to add galangal or ginger so I put both in and left the ginger/galangal in the broth the whole time.

    So freakin' good! I am definitely making it again and again(it's very healthy if you use lite coconut milk.

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