golden thai coconut soup
Prep time
Cook time
Total time
The key to this soup is finding the right balance between salt, sweet, and acidity.
Serves: 2
For the soup:
  • 1x 14 oz. can of coconut milk, 2 tbsp. reserved
  • 2 c. organic chicken broth
  • 1 tbsp. olive oil
  • 2 carrots
  • 1 large shallot
  • ginger (2 inch piece)
  • 1 tbsp. cilantro stems
  • 2 tbsp. roughly chopped lemongrass (about 2 stalks)
  • 2 limes
  • 1-2 tbsp. roasted chili paste (not curry paste) or Nam Prik Pao*
  • 2 tsp. fish sauce
  • cilantro leaves
  • coconut milk
  • lime wedges
*For this recipe, I used Thai Kitchen brand roasted chili paste.
  1. In a large soup pot, warm the olive oil over medium-low heat.
  2. Peel and slice the carrots into thin rounds. Add them to the pot.
  3. While the carrots are cooking, thinly slice the shallot and ginger (peeled).
  4. Clean and wash the cilantro. Roughly chop the stems.
  5. Remove the outside layer of lemongrass and roughly chop the stalks.
  6. Add the shallot, ginger, cilantro stems, and lemongrass and saute until soft but not golden, about 10 minutes. Stir frequently so that it does not burn.
  7. Meanwhile, use a vegetable peeler to make (2), 2 inch long strips of lime peel avoiding the inner white part as it tastes bitter. Skewer onto a toothpick (for easy removal) and add to the pot.
  8. Add 1 tbsp. of roasted chili paste and stir well to dissolve.
  9. Reserve 2 tbsp. of coconut milk for the garnish and set aside.
  10. Add the rest of the coconut milk and chicken broth, and simmer until the carrots are tender, about 30 minutes. Remove the lime peels.
  11. Transfer the mixture to a blender and puree. At this point, the soup will not be completely smooth as the ginger and lemongrass fibers can be difficult to break down.
  12. Strain the soup through a fine mesh sieve, stirring with a small ladle to help guide the liquid through. Discard the pulp.
  13. Pour the soup back into the pot and simmer gently. If it's too thick, add more chicken broth. The consistency should be brothy.
  14. Add the fish sauce.
  15. Taste the soup and add more roasted chili paste if you like it spicy (I use the full 2 tbsp.)
  16. Add lime juice to taste. Adjust with extra lime and salt if necessary.
  17. Ladle the soup into bowls and garnish with cilantro leaves. Drizzle with coconut milk.
To make this soup vegetarian, substitute vegetable broth instead of chicken broth. Note that roasted chili paste contains seafood products.
Recipe by The Clever Carrot at