Spicy Coconut Soup: My Flavorful Take

Hello my darlings! If you need the perfect dish to warm you up this winter, you’re in for a treat!

This soup is like a warm hug in a bowl, spicy, creamy, and bursting with fresh, vibrant flavors. It’s the kind of dish that makes you forget the cold outside and savor every spoonful. Today, I’m sharing my version of a spicy coconut soup that’s packed with fresh ingredients and vitamines, bold flavors, and a little bit of love. Trust me, once you try it, it might just become your go-to soup recipe. Let’s dive in!

Spicy Coconut Soup Recipe

Serves: 4 Persons

Ingredients You’ll Need

For the Bouillons:

• 4 chicken legs (I prefer organic/bio chicken)
• 1/2 kilo fresh large shrimps (preferably not frozen with skin and head)
• 5-6 cups of water

Aromatics and Flavor Base:

• 1 piece of galanga (a must for authentic flavor!)
• 1 piece of ginger
• Lime leaves
• 1-2 Lemongrass
• 1 cayenne pepper (or any chili you prefer for heat)
• 2 tablespoons coconut oil
• 1 dollop red curry paste
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 2 limes
• 1 teaspoon sugar
• 1 can coconut milk
• 2 cloves garlic, minced
• MSG (optional but enhances flavor)
• Salt (to taste)
• Fresh coriander
• 1 Tablespoon Pad Thai (optional)

Vegetables:

• 10 cherry tomatoes, cut in half
• 1 big red onion (Diagonal cuts)
• 1 red bell pepper (Diagonal cuts)
• 1 green bell pepper (Diagonal cuts)
• 1 large carrot (diagonal cuts)
• A few pieces of Chinese cabbage
• 8 baby corn
• Bamboo shoots
• A variety of mushrooms (shiitake, oyster, enoki, and shimeji, your choice!)
• Bean sprouts

Let’s Get Cooking!

Making this soup is easier than you think, and the result is so worth it. Here’s how I do it:

Make the Bouillons

Start by boiling the chicken legs in 2 cups of water for about 10 minutes. This creates a simple but flavorful chicken bouillon, set it aside for later.

Next, peel your shrimps and boil the heads and shells in another 3 cups of water for 10 minutes at slow fire. This is your fish bouillon and will give the soup that seafood kick we all love. Strain and reserve.

Create the Flavor Base

Grab a large pot and heat up 1 tablespoon of coconut oil. Add 2 tablespoons of red curry paste and 1 teaspoon of Pad thai paste, stir it around until it smells amazing. Toss in some minced garlic and let it sizzle for a few seconds. Pour in the coconut milk and season with MSG, salt, and a pinch of pepper. Your kitchen will already smell heavenly at this point!

Build the Broth

Now, add the reserved chicken and fish bouillons into the pot. Toss in the lime leaves, lemongrass, cayenne pepper, galanga, and ginger. Then, add 2 tablespoons of soy sauce, 2 tablespoons of fish sauce, and 2 tablespoons of rice vinegar and 1 tablespoon of pad thai paste. Let this simmer gently so all those beautiful flavors meld together. Once it’s ready, strain out the aromatics (ginger, galanga, etc.) to make the soup smooth.

Cook the Veggies

Start with the hard vegetables. Add the carrot, baby corn, and any other tougher veggies first. Let them cook until they’re just al dente. Then, gradually add the softer veggies like Chinese cabbage, mushrooms, bell peppers, and bean sprouts. The key is to let each batch cook just enough so everything stays vibrant and delicious.

Add the Proteins

Prepare the chicken (discarding the skin) and add it to the pot, along with the cherry tomatoes. Let it simmer for a few minutes, then gently stir in the peeled shrimps. Squeeze the juice of 1 lime over the soup, and season with a bit more MSG and salt, if needed. Simmer on very low heat until the shrimps change color and the tomatoes are tender.

Serve and Garnish

Serve your soup in a deep bowl or plate, and don’t forget to cut the second lime into wedges to serve on the side. Sprinkle some fresh coriander on top for a pop of color and extra flavor. To add my Dominican vibe and flavor, I like to serve a piece of avocado on the side of the plate or inside the soup. Voilà! Your spicy coconut soup is ready to enjoy.

Final Thoughts

There you have it! My version of a spicy coconut soup that’s not only delicious but also super fun to make. It’s packed with fresh, wholesome ingredients full of vitamines and layered with incredible flavors. I am sure your entire family will love this recipe.

Got any tips or additions you’d like to share? Leave it in the comments! I’d love to hear how you make this soup your own. Happy cooking, and enjoy!

Shop my Kitchen from Villeroy & Boch

---

As an Amazon Associate, I earn from qualifying purchases. This blog uses affiliate links. When you shop through these links, Jcurlstyle may earn a small commission, at no cost to you.

---