An amazing Thai Coconut Red Curry Soup with a Malaysian twist. This coconut curry soup is amazing and will spice up your life and dinner table. The trick to this soup is adding the correct amount of sugar, lime and fish sauce to the final product to perfectly balance the flavours.

The spiciness comes from the Thai curry paste, but if you enjoy food to be very spicy, add some Sriracha. The saltiness comes from the fish sauce, the sweet from the cane sugar, and the acidity, lime juice.

To top it all off, make sure your egg is a little runny, this will meld into the broth to tone down the heat and make the soup have a more velvety texture.

For a more details, check out the procedure with photos following the recipe card.

Coconut Curry Soup

Coconut Curry Soup

Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes


For the Soup

  • 1 Tbsp Oil
  • 2 Shallots, sliced
  • 1” of Ginger, grated (or chopped)
  • 2 cloves Garlic, minced
  • 1 stock Lemongrass, cut into 2 inch pieces and bruised (*see note)
  • 3 Keffir Lime Leaves (optional)
  • 4 Tbsp Thai Red Curry Paste, we suggest Mae Ploy brand.
  • 1L Chicken Stock
  • 1/2 Red, Yellow, or Orange Pepper, medium diced
  • 10 Green Beans, cut into 1 inch pieces
  • 12 raw Shrimp, tail on and de-veined
  • 1 tsp Cane Sugar
  • 1 can Coconut Milk, full fat
  • 1 tsp Lime Juice
  • 4 Tbsp Fish Sauce

To Serve

  • 150g vermicelli noodles, cooked to pkg directions
  • 4 eggs, soft boiled and peeled
  • 1/2 Tomato, seeds removed, small dice
  • 1 bunch Cilantro, chopped 
  • 1 package of Tofu Puffs (optional)
  • Thai Basil Leaves, chopped (optional)
  • 2 handfuls Bean Sprouts (optional)


  1. Heat oil in a large saucepan on medium-low heat, add shallots and ginger, sauté.
  2. Add garlic, lemongrass, lime leaves, sauté again for 2 minutes. Add Thai Curry Paste, mixing all the ingredients together well.
  3. Add stock, bring to a boil, then turn down to simmer for about 7 to 10 minutes.
  4. Remove lime leaves and lemongrass from your broth, add peppers and beans, cook for 2 minutes.
  5. Add raw shrimp, sugar, coconut milk and simmer for 5 minutes, or until shrimp is cooked through.
  6. Add lime juice, fish sauce to taste, then turn heat to low or turn right off if ready to serve.
  7. Fill each bowl with cooked vermicelli noodles, cut eggs in half and put 2 halves in each bowl.
  8. Spoon soup into each bowl, making sure to get equal amounts of soup ingredients into each.
  9. Top with cilantro, tomato, tofu puffs, Thai Basil and bean sprouts (if using). Serve Hot!


*Bruised Lemongrass stock: Smash the stock with the back of your knife to release flavours.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 747Total Fat: 42gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 226mgSodium: 2769mgCarbohydrates: 56gFiber: 5gSugar: 22gProtein: 44g

We are not certified nutritionists and make no claims to be so. The nutritional information given here is intended for informational purposes only. These nutritional calculations are rounded numbers dependant on the certain ingredients and amounts in the recipe and are by no means perfect.

Ingredients for Coconut Curry Soup

  • Oil
  • Shallots
  • Ginger
  • Garlic
  • Lemongrass – fresh works best but you can use freeze-dried
  • Thai Red Curry Paste – we suggest Mae Ploy brand
  • Chicken Stock – We prefer to make our own, but store-bought will be good as well
  • Bell Pepper
  • Green Beans
  • Shrimp
  • Cane Sugar
  • Coconut Milk – full fat to get the richness into the soup
  • Lime Juice – Fresh is best, but bottled works great as well
  • Fish Sauce
  • Vermicelli noodles
  • Eggs – Any size
  • Tomato
  • Cilantro

 Optional Ingredients

  • Keffir Lime Leaves – Can find in Asian Supermarkets
  • Small Fried Tofu Puffs – Can find in Asian Supermarkets
  • Thai Basil Leaves
  • Bean Sprouts
Ingredients for curry soup on a cutting board.
These amazing ingredients add up to some awesome flavours!

Substitutes for Coconut Curry Soup

Shallots – use red or white onion

Thai Red Curry Paste – We suggest using Mae Ploy brand, but you can use any brand you wish. *You can also substitute the red curry for a different colour, the flavour will be different, but it will always turn out amazing!

Chicken Stock – We prefer to use homemade chicken stock, but store-bought chicken stock works as well.

Red, Yellow or Orange Peppers – We prefer not to use green peppers in this recipe since it does alter the flavour quite a bit. So Use only one of the above colours if you have it.

Green Beans – Use any green vegetable you wish! Leafy greens such as spinach, broccoli works well, Chinese broccoli or bok choy is a great substitute as well.

Shrimp – Using tofu for a meatless substitute works great, just make sure to use firm tofu. You can also use chicken, pork or beef, sliced thin.

Cane Sugar – Use regular sugar in the same amount.

How to make Coconut Curry Soup

Each ingredient is added into the soup at a specific moment during the cooking process and cooked for a certain amount of time. Sauté each ingredient as it is added to the recipe for about 2 minutes before adding the next ingredient, or set of ingredients.

Heat oil in a large saucepan on medium-low heat, add shallots and ginger.
Add garlic, lemongrass, lime leaves.
Add Thai Curry Paste, mixing all the ingredients together well.

Pot of curry ingredients cooking.
Sauté the aromatics to release the amazing flavours.

Add the stock and simmer (medium to med-low heat) to incorporate all the flavours together which will take about 7 to 10 minutes on a medium-low heat. Remove the lemongrass and lime leaves because these ingredients are not very edible, and after they have simmered in the stock, they won’t have much flavour left. The flavour will be in the broth.

While simmering your stock cook your vermicelli noodles. Boil water then add the noodles, take the pot off the heat and let sit until ready to use.

Cook your eggs next by filling a pot of water just above the top of the eggs, and set on high. Bring to a boil, then add a lid and take off the heat. Set a timer for 10 minutes, then remove the eggs from the water. Peel then let sit until ready to use.

Add the vegetables and shrimp to the broth, along with the coconut milk and sugar. This will tone down the heat in the broth and mellow out the flavours. Turn the stove to low, add lime juice and fish sauce and season to taste. Remember, the flavours want to carry each other, no flavour should overpower another.

Drain the noodles and separate into each bowl. Cut the eggs in half, then put 2 halves in each bowl. Ladle soup over top, then garnish each soup with herbs, bean sprouts, tomato and tofu puffs. You can also serve the garnishes on the side and let people choose what they want in their soup. Enjoy!

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