Spicy Thai Coconut Soup

November 3, 2010 | By | Comments (4)


There is a restaurant chain in Birmingham called Surin of Thailand and they have this amazing Sweet and Spicy Coconut soup that I am obsessed with. So I recreated a hearty, healthy version, and I must admit, it’s delicious.

I took a recipe from Cooking Light Magazine for Fiery Tofu and Coconut Curry Soup and altered it to fit my own preferences and to be more similar to Surin’s soup. In place of carrots and green beans, I added button mushrooms and green onions. I also added more red curry paste and some red chili oil for extra heat because I like things spicy. The combination of sweet coconut milk and hot red curry paste make a beautiful balance of spicy and sweet. Add lime juice and it’s almost like a hot and sour soup with a layer of sweetness.

Try this recipe on a brisk day or even for an easy dinner. It doesn’t take long to prep and it only has to simmer for about 30 min (but the longer the better). Or you can always head to one of Surin’s locations in Alabama or Mississippi and try their version. But no matter where I am, this new recipe will forever be a staple in my household!



2  tablespoons  canola oil

2  teaspoons  minced garlic

1/4  cup  red curry paste (plus 2 tablespoons if you want more heat)

1  tablespoon  dark brown sugar

2  (13.5-ounce) cans light coconut milk

2 1/2  cups  low sodium vegetable broth

1/4  cup  fresh lime juice

1/4  cup  thinly sliced peeled fresh ginger

2  tablespoons  low-sodium soy sauce

1 8 oz. carton button mushrooms

1 cup chopped green onions 

1 (14-ounce) package water-packed soft tofu, drained and cut into (1-inch) cubes

3/4  cup  fresh cilantro leaves


1. Heat oil in a large saucepan over medium-high heat. Add garlic to pan; sauté 30 seconds or until lightly browned. Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 30 min. to 1 hour (preferably 1 hour). Add mushrooms and cook for 5 min. Add green onions and tofu and cook 4 minutes or until everything is tender but not too soft. Garnish with cilantro leaves.

For more Asian-inspired soup ideas try these recipes: 

Shiitake Mushroom and Tofu Soup

Hot and Sour Soup with Tofu

Udon Soup with Shrimp




  1. Mallory

    Yummmmm! I love Thai coconut soup and can’t wait to try out your recipe! Thanks!

    November 3, 2010 at 8:37 am
  2. Nixpod

    Surin’s soup is the best I’ve ever had and I hate coconut! On our way to Florida we stopped in Birmingham on the way down and Huntsville on the way back. Sheer heaven great restaurant. Thanks for the recipe can’t wait to try it.

    November 3, 2010 at 10:20 am
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    You may remenber the three proverbs:
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    November 10, 2010 at 6:34 pm
  4. Sterling

    There’s a restaurant in Seattle’s University District, Araya’s, that serves something very close to this. Since moving away from Seattle I haven’t found anything close to it. I tried out this recipe last night and it is pretty much the exact same thing! Now I can have it where ever I want!

    March 1, 2011 at 12:37 pm

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