Print

Creamy Thai Coconut Lemongrass Soup Recipe Easy and Perfect for Rice Noodles

creamy thai coconut lemongrass soup - featured image
Print Recipe

A comforting and flavorful Thai soup featuring creamy coconut milk, fragrant lemongrass, and tender rice noodles, perfect for cozy dinners and quick meals.

Ingredients

Scale
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 lemongrass stalks, trimmed and smashed
  • 1-inch piece galangal or ginger, sliced thin
  • 3 garlic cloves, minced
  • 2 small shallots, thinly sliced
  • 1/2 tsp red chili flakes
  • 3 cups (24 fl oz / 720 ml) vegetable or chicken broth, preferably low sodium
  • 6 oz (170 g) rice noodles, thin or medium width
  • Juice of 1 fresh lime
  • 2 tbsp fish sauce (optional; use soy sauce for vegetarian/vegan version)
  • 1 tsp brown sugar
  • A handful fresh cilantro, chopped
  • 2 green onions, thinly sliced (optional)
  • 1 cup mushrooms, sliced (shiitake or button mushrooms)
  • Protein (optional): cooked chicken, tofu, or shrimp

Instructions

  1. Prep Aromatics (10 minutes): Trim lemongrass stalks, discard tough outer layers, smash lightly to release oils. Slice galangal or ginger thinly, mince garlic, and thinly slice shallots.
  2. Toast Lemongrass and Shallots (5 minutes): Heat 1 tablespoon oil in a pot over medium heat. Add lemongrass, shallots, and galangal or ginger. Stir frequently until fragrant and slightly softened, avoiding burning.
  3. Add Garlic and Chili (1 minute): Add minced garlic and red chili flakes. Stir quickly to avoid burning.
  4. Pour in Broth and Coconut Milk (10 minutes): Slowly add broth and coconut milk. Stir gently and bring to a gentle simmer. Cook uncovered for about 10 minutes to meld flavors.
  5. Add Mushrooms and Protein (Optional) (5-7 minutes): Add sliced mushrooms and protein if using. Simmer until mushrooms are tender and protein is heated through.
  6. Cook Rice Noodles Separately (5 minutes): Soak or cook rice noodles according to package instructions, usually soaking in hot water for about 5 minutes. Drain and set aside.
  7. Season and Finish (3 minutes): Stir in fish sauce or soy sauce, lime juice, and brown sugar. Taste and adjust seasoning. Remove lemongrass stalks before serving if desired.
  8. Assemble and Serve: Place rice noodles in bowls and ladle hot soup over them. Garnish with fresh cilantro and sliced green onions.

Notes

Do not boil coconut milk to prevent separation; keep at gentle simmer. Toast lemongrass and aromatics slowly to release flavors without burning. Cook rice noodles separately to avoid gummy texture. Adjust seasoning with lime juice, fish sauce, and sugar to balance flavors. Fresh lemongrass and lime juice are key for authentic flavor.

Nutrition

Keywords: Thai soup, coconut soup, lemongrass soup, rice noodles, creamy soup, easy Thai recipe, gluten-free, vegetarian option

Find it online: https://elaraeats.com/creamy-thai-coconut-lemongrass-soup-recipe-easy-and-perfect-for-rice-noodles/