The Best Thai Soup Recipe

This is the best Thai soup recipe!  It is my go-to meal during cold and flu season, or anytime the immune system is feeling down.  So many times we think chicken soup is the answer… but friends, I’m telling you that this tasty bowl of goodness will become your favorite comfort food.  This bowl of goodness will bring a sense of well-being to your day… mentally, physically, and emotionally.  Healthy ingredients and a marriage of tasty flavors.  Enjoy!

My favorite tips: 

*The beauty of this recipe is that you can make it as mild or spicy as you like.  Simply adjust the amount and type of peppers you use.  
*Find a favorite soup pot and use it! This is my favorite, and I use it all the time!
*I like to use chicken stock.  Shrimp or vegetable stock will also work if you prefer a pescetarian diet.  I use gluten-free products in many of my meals.
*I prefer to mix up the chili peppers depending on what is in stock and how spicy I want to make my soup.  I love spice!  My favorite combination is the milder Anaheim chili, spicier Thai chili, mild Hatch green chili, and spicy Serrano.  
*I highly suggest using the real deal fresh squeezed lime juice, but to make things quick and easy, you can certainly substitute with bottled lime juice.
*Kaffir lime leaves are not always easy to find in rural areas, but you can order dried kaffir lime leaves and have them shipped. If you don’t have them handy, you can leave them out, but I recommend adding them!
*For the mushrooms, I prefer a mix of shiitake, oyster, and cremini (also called baby bella).  I rinse my mushrooms before using.  You can pat them dry lightly with a towel or use a salad spinner to remove excess water.  For a more traditional Thai dish, use straw mushrooms! These can be difficult to find in rural areas, but canned straw mushrooms can often be ordered online and work well in this soup.
*I prefer to use a mix of yellow and green bell peppers, but you can certainly use your favorite colors.  I slice them thinly and then cut each slice into bite size pieces.
*I add all of the optional garnishes on top of my soup.  Delicious and spicy!

The Best Thai Soup Recipe

Recipe by AmiessaCourse: Dinner, SoupsCuisine: Thai-Inspired

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

This Thai-inspired soup recipe

Ingredients

• 6 cups chicken stock

• 4 oz tube of lemongrass paste

• 2 Tbsp garlic, fresh minced

• 4 fresh chili peppers, thinly sliced (see Notes)

• 1/2 cup (approximately 4 oz) lime juice

• 3 kaffir lime leaves (see Notes)

• 4 oz Thai rice noodles, thin

• 20 oz thawed shrimp, medium to large, peeled and deveined

• 8-12 oz fresh mushrooms, mixed varieties, thinly sliced *or* 15 oz canned straw mushrooms, drained (see Notes)

• 3 bell peppers, thinly sliced

• 3 Tbsp Thai fish sauce

• 8 oz cherry tomatoes

• 2 cans coconut milk, approximately 27 total ounces

• Garnish – optional chopped fresh cilantro

• Garnish – optional chopped red Thai chili peppers, fresh or dried

• Garnish – optional sliced fresh jalapeno or serrano peppers

• Garnish – optional fresh lime wedges

Directions

• Add stock to deep stockpot and cook on medium high heat.  Approximately 5 minutes. 
• Add lemongrass, garlic, lime juice, and kaffir lime leaves.  Stir well, and simmer until fragrant.  Approximately 5 minutes.
• Add sliced chili peppers and continue to simmer.  Approximately 5 minutes.
• Break apart noodles and add to the pot.  Stir in mushrooms, bell pepper, shrimp and fish sauce.  Make sure shrimp are submerged in the hot liquid so they will cook through.  
• Turn heat down to medium.  Add tomatoes and stir them gently into the mix.  Cook approximately 6-8 minutes, stirring occasionally until shrimp and noodles are done.
• Turn heat to low.  Stir in coconut milk.  Cook approximately 2 additional minutes on low heat.
• Serve in your favorite bowls and garnish to taste with cilantro, peppers, and lime wedges.
• Enjoy every delicious bite!  

Notes

• *Find a favorite soup pot and use it! This is my favorite, and I use it all the time!
• *I like to use chicken stock.  Shrimp or vegetable stock will also work if you prefer a pescetarian diet.  I use gluten-free products in many of my meals.
• *I prefer to mix up the chili peppers depending on what is in stock and how spicy I want to make my soup.  I love spice!  My favorite combination is the milder Anaheim chili, spicier Thai chili, mild Hatch green chili, and spicy Serrano.  
• *I highly suggest using the real deal fresh squeezed lime juice, but to make things quick and easy, you can certainly substitute with bottled lime juice.
• *Kaffir lime leaves are not always easy to find in rural areas, but you can order dried kaffir lime leaves and have them shipped. If you don’t have them handy, you can leave them out, but I recommend adding them!
• *For the mushrooms, I prefer a mix of shiitake, oyster, and cremini (also called baby bella).  I rinse my mushrooms before using.  You can pat them dry lightly with a towel or use a salad spinner to remove excess water.  For a more traditional Thai dish, use straw mushrooms! These can be difficult to find in rural areas, but canned straw mushrooms can often be ordered online and work well in this soup.
• *I prefer to use a mix of yellow and green bell peppers, but you can certainly use your favorite colors.  I slice them thinly and then cut each slice into bite size pieces.
• *I add all of the optional garnishes on top of my soup.  Delicious and spicy!