Thai Coconut Soup Recipe – Galangal, Lemongrass & Kaffir Lime

Last Updated on 2 months by Neha Deshmukh

Thai Coconut Soup Recipe – Galangal, Lemongrass & Kaffir Lime

Hey everyone! If you’re anything like me, you absolutely love a good bowl of comforting, fragrant soup. And this Thai Coconut Soup? It’s seriously next-level. I first made this when I was craving something light yet flavorful, and it’s been a family favorite ever since. It’s surprisingly easy to make, packed with incredible aromas, and just… well, it feels like a warm hug in a bowl! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any coconut soup. It’s a beautiful blend of aromatic Thai flavors – the zing of lemongrass, the warmth of galangal, and the unique fragrance of kaffir lime leaves. It’s quick to prepare (ready in under 30 minutes!), easily customizable to your spice preference, and utterly delicious. Plus, it’s a fantastic way to impress your friends and family with something a little different.

Ingredients

Here’s what you’ll need to create this magic:

• 2 inch piece Galangal
• 2 stalks Lemon Grass
• 6-7 Kaffir Lime Leaves
• 1 cup Water
• Half Red Capsicum, diced
• Half Green Capsicum, diced
• 5 Thai Red Chillies, chopped (adjust to your spice level!)
• 5 Spring Onions (white part)
• 1 cup Cabbage, chopped
• 1 big Carrot, chopped
• 150 ml Canned Coconut Milk
• 1 teaspoon Salt
• 5 Spring Onions (green part)
• 3 sprigs Coriander Leaves, chopped
• 2-3 Kaffir Lime Leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your soup.

Galangal: The Aromatic Heart of Thai Cuisine

Galangal looks a bit like ginger, but it’s got a completely different flavor profile – more citrusy, piney, and earthy. It’s essential for authentic Thai flavor. If you absolutely can’t find it, ginger is a very distant substitute, but try to source galangal if possible!

Lemongrass: Bright Citrusy Notes

Fresh lemongrass is best! Look for stalks that are firm and fragrant. Bruising the lemongrass (giving it a good bash with the back of a knife) helps release all those lovely oils.

Kaffir Lime Leaves: Distinctive Fragrance & Flavor

These leaves are a game-changer. They have an incredibly unique citrusy aroma that’s unlike anything else. You can find them frozen in many Asian grocery stores. Don’t skip these!

Thai Red Chilies: Adjusting the Spice Level

Thai red chilies pack a punch! Start with fewer if you’re sensitive to spice, and add more to taste. Remember, you can always add more, but you can’t take it away!

Coconut Milk: Choosing the Right Consistency

I recommend using full-fat canned coconut milk for the richest flavor and creamiest texture. The thicker the coconut milk, the more luxurious your soup will be.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a pressure cooker, combine the galangal, lemongrass, and 6-7 kaffir lime leaves with 1 cup of water. Cook on medium heat for 2 whistles, then let the pressure release naturally. This creates the most amazing aromatic broth.
2. Carefully strain the broth to remove the solids, reserving that beautiful, fragrant liquid. This is the foundation of our soup!
3. Now, add the diced red and green capsicum, chopped Thai red chilies, spring onion whites, chopped cabbage, and chopped carrot to the strained broth. Add 1 teaspoon of salt. Pressure cook again for 2 whistles, then manually release the pressure.
4. Stir in the 150ml of coconut milk, spring onion greens, and chopped coriander leaves. Gently simmer for just 1 minute – we don’t want to boil the coconut milk!
5. Finally, garnish with extra coriander leaves and a few torn kaffir lime leaves. Serve hot with steamed rice or enjoy it as a standalone soup.

Expert Tips

A few little things that can make a big difference:

Achieving the Perfect Broth Clarity

For a super clear broth, skim off any foam that rises to the surface while simmering.

Balancing the Spice

Taste as you go! Add a squeeze of lime juice to brighten the flavors and balance the spice.

Working with Kaffir Lime Leaves

To release more flavor, gently tear or bruise the kaffir lime leaves before adding them to the soup.

Variations

Want to switch things up? Here are a few ideas:

Vegan Thai Coconut Soup

Simply ensure your coconut milk is vegan-friendly (most are!). This recipe is naturally vegan otherwise.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check the ingredients on your coconut milk to be sure.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use 1-2 Thai red chilies, or remove the seeds for less heat.
• Medium: Use 3-4 Thai red chilies.
• Hot: Use 5+ Thai red chilies, or add a pinch of chili flakes.

Festival Adaptation: Songkran or Loy Krathong

During Songkran (Thai New Year) or Loy Krathong (Festival of Lights), I love to add a few edible flowers to the soup for a festive touch!

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas to complete the meal:

• Serve with a side of fluffy jasmine rice.
• Add some grilled shrimp or chicken for extra protein.
• A sprinkle of toasted sesame seeds adds a lovely nutty flavor.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! Reheat gently on the stovetop – avoid boiling.

FAQs

Got questions? I’ve got answers!

What is Galangal and can I substitute it?

Galangal is a rhizome similar to ginger, but with a more citrusy and earthy flavor. While ginger can be used in a pinch, it won’t provide the same authentic taste.

Can I make this soup ahead of time?

Yes! You can make the broth a day or two in advance and store it in the refrigerator. Just add the coconut milk and fresh herbs right before serving.

How do I adjust the spiciness of the soup?

Start with fewer chilies and taste as you go. You can always add more, but you can’t take the heat away!

What is the best way to prepare lemongrass for this recipe?

Bruise the lemongrass stalks by gently bashing them with the back of a knife. This helps release their fragrant oils.

Can I use fresh chilies instead of dried?

Absolutely! Fresh Thai red chilies are perfect for this recipe. Adjust the quantity to your spice preference.

Enjoy! I really hope you love this Thai Coconut Soup as much as my family does. Let me know in the comments how it turns out for you!