Go Back
Surin's Coconut Soup
Print Pin
5 from 5 votes

Spicy Coconut Soup


  • 6 lemongrass stalks remove lower bulb & outer sheath and cut into 3 inch pieces*
  • 1 1/2 tsp. fresh ginger minced
  • 1 garlic clove minced
  • 3 Tbsp. Thai red curry paste you can find this in the ethnic food section; use half of this amount if you want a less spicy soup
  • 3 Tbsp. fish sauce ethnic food section
  • 6 c. chicken stock
  • 1 Tbsp. sugar
  • 1 can unsweetened coconut milk
  • 2 Tbsp. lime juice
  • 2 tsp. red pepper oil/ red chili oil (ethnic food section use half of this amount if you want a less spicy soup or substitute olive oil
  • 4 ounces of mushrooms
  • 2 scallions
  • Tofu cut into small cubes optional


  • Heat chili oil in a stockpot on medium -low heat. Add lemongrass (or lemon zest), garlic and ginger. Cook. Stirring constantly so it won't burn for 30-60 sec until it becomes aromatic. Add curry paste, cook for about 30 sec.
  • Add 3 cups of chicken stock to dissolve the curry paste. Stir until it dissolves. Add remaining stock, fish sauce, and sugar over medium heat. Bring to a boil. Once it starts boiling reduce heat to low and let it simmer for 20 minutes.
  • If adding mushrooms, add about 5 min before next step. If adding tofu cook as directed on package then add in.
  • Stir in coconut milk and lime juice. Cook for 5 min. Remove lemongrass with strainer, if you used this.


*if using lemongrass paste use 3 tablespoons or zest of 1 lemon