Have you ever tried to recreate a Thai dish you had at a restaurant and been super disappointed? I know I have! Thai coconut soup was one of those dishes. I tried so many recipes but could never get anything close to as good as restaurant quality. Finally I discovered the problem: the ingredients.
Thai Coconut Soup Ingredients
Most of the recipes I’d been trying called for ingredients that were accessible, but not necessarily authentic. My recipe calls for ingredients that might not be super familiar to you, but they add so much flavor!
Lemongrass
Lemongrass is a grass with a mild, citrusy flavor. You should be able to find it in the produce section of your regular supermarket! If not, try an Asian market. If all else fails, buy jarred lemongrass online.
Galangal
This is a root that’s related to the ginger you’re probably familiar with. It’s sometimes referred to as Thai ginger. Galangal is a bit firmer than regular ginger, and I find the flavor to be a big more pungent. You might luck out and find Thai ginger at the supermarket (I did! Wegmans often has it.). Otherwise, try an Asian market. If you find some galangal when you’re not quite ready to use it, fear not! Just buy it, stick it in a sealed bag and freeze it for later. You can substitute regular ginger if absolutely needed.
Makrut Lime Leaves
Makrut limes are a variety of lime with a flavor that’s a tad stronger than what you’re used to. I find the leaves to add an almost floral flavor to dishes like this. You might be able to find fresh makrut lime leaves at an Asian market, but I find this a rarity, at least where I live. Fortunately, they’re available in dried form online.
Sambal Oelek
This is an Indonesian chili paste that’s available at most supermarkets these days. If you can’t find it, try an Asian market. You could also get away with substituting sriracha if that’s easier for you. That’s it for the ingredients that I consider to be somewhat challenging to find. In addition, you’ll need some oil, shallots, garlic, coconut milk, lime juice, tofu, veggies and fresh cilantro.
How to Make Thai Coconut Soup
Prep Your Ingredients
Be sure to read this section if some of the ingredients in this coconut soup are new to you!
Lemongrass
Lemongrass is pretty tough stuff, and if you don’t prepare it properly it can end up as a bunch of hard, chewy bits in your soup. Nobody wants that! To prep your lemongrass, grab a stalk and cut a slit down the length of it. The slit should penetrate almost to the center of the stalk. Now peel off the tough outer layer so you’re left with the slightly less tough inner core. Chop this part up as finely as you can. (Note that I’m prepping a very skinny stalk in the photo, shown next to a pretty fat stalk. A typical one would probably be sized somewhere between the two.) When it’s time to add the lemongrass to your soup you can add it directly, or, if you didn’t get it chopped as finely as you’d like, try placing it into a tea infuser.
Makrut Lime Leaves
If you’re using dried makrut lime leaves, place them in a bowl or cup of hot water to soak about 20 minutes before you start cooking.
Galangal
Ideally you’ll want to grate your galangal, just like you would with regular ginger. Galangal is a bit harder than regular ginger, making it a bit tougher to grate. Feel free to mince it finely with a knife if that’s easier for you.
Make the Soup
The tofu gets cooked separately from everything else, so you may want to start with that. I say may because you can also cook the tofu on a separate pan while the soup simmers (to save time!). The only reason I sometimes do it first is so that I can use the pot that the soup will simmer in (fewer dishes to wash!). In any event, heat up some oil in the pot or a nonstick skillet. Add some cubed tofu and cook it for about 10 minutes. Flip the tofu a couple of times while it cooks. The goal is to get the pieces browned and crispy on multiple sides. If you cooked the tofu in your soup pot, take it out and transfer it to a plate. Heat up some more oil in the pot and add your shallots. Let them soften up a bit, then add your garlic, galangal, and some finely chopped fresh cilantro. Cook everything for about a minute, until the mixture becomes very fragrant. Now add those lime leaves and lemongrass, along with some broth, coconut milk, baby corn and shiitake mushrooms. Bring the liquid up to a boil and let it simmer until the veggies are tender. Add some broccoli during the last five minutes of simmering, then take the pot off of the burner. Stir in your tofu, some lime juice, and sambal oelek. Season the soup with salt and ladle it into bowls. Top your soup with fresh cilantro, scallions and/or basil.
Is this soup gluten-free? Yes it is!Feel free to substitute your favorite veggies for those used in the recipe. Carrots, cauliflower, and spinach would all be great choices. Keep in mind that harder veggies generally take longer to cook, while softer veggies cook faster.Is this soup spicy? Just a bit. If you prefer a milder version, leave out the sambal oelek. If you prefer a hotter version, add extra sambal oelek.Need more guidance on how to get your tofu perfectly crispy? Check out this guide.A note on ingredients and substitutions: Some of the ingredients in this soup may be tough for some folks to find. If you can get ahold of them, I highly recommend using them, but if you really, really can’t, try the following: Galangal: Substitute an equal amount of fresh ginger. Lemongrass: Most supermarkets carry lemongrass paste in tubes, usually found in the produce section. I’m not entirely sure how much you’d need, though I’m guessing a tablespoon or two. Try adding just a bit at at time until the flavor is right. Makrut lime leaves: Substitute a tablespoon of lime zest. Sambal oelek: substitute sriracha, or another neutral flavored hot sauce.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
