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Leah Cohen’s Thai Coconut Soup

Nothing beats a heart-warming, homemade soup! Canned coconut milk and canned chicken broth provide the perfect rich base to this Thai Coconut Soup!

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 6

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Leah Cohen’s Thai Coconut Soup


1 14-ounce can coconut milk (full fat)
4 cups canned chicken broth
1.5 ounces ginger, sliced
2 ounces shallots, peeled and quartered
3 Thai chilies, each cut in half
2.5 ounces lemongrass stalks (inner part only and bruised)
1 ounce cilantro sprigs
2 tablespoons sugar
¼ cup fish sauce
1 teaspoon salt

1 8-ounce can sliced pineapple, drained
3 ounces shallot, diced
2.5 ounces cherry tomatoes, quartered
8 ounces shrimp, peeled and deveined OR boneless/skinless chicken thigh, diced
Juice of 1 lime to taste
½ cup cilantro leaves


To make broth: combine coconut milk, chicken broth, ginger, shallots, Thai chilies, lemongrass, cilantro, sugar, fish sauce and salt together in an 8-quart saucepot over high heat. Heat mixture to a boil; reduce heat to low and simmer for 15 minutes. Let mixture sit and infuse for another 15 minutes; strain and set aside.

To finish the soup:
Place the strained broth in a saucepot and add the pineapple, shallots, cherry tomatoes and shrimp or chicken.

Once the shrimp or chicken is cooked through turn the heat off. Add lime juice and cilantro. Serve.


Nutrition Information Per Serving:

Calories 190; Total Fat 15g (Sat 13g, Trans 0g); Cholesterol 0mg; Sodium 1763mg; Total Carbohydrates 15g; Dietary Fiber 1g; Sugars 7g; Protein 4g; Vitamin A 536IU; Vitamin C 36mg; Calcium 42mg; Iron 4mg; Vitamin D 0IU; Folate 38mcg

% Daily Value: Vitamin A 11%; Vitamin C 60%; Calcium 4%; Iron 22%