Coconut Soup Surin Recipe

Coconut soup is a beloved dish in many cultures around the world, but one of the most iconic versions comes from Thailand’s Surin Province. This rich, creamy soup is known for its balance of flavors-sweet, savory, and a hint of tang-all brought together by the natural sweetness and texture of coconut milk. The Surin version, in particular, is both flavorful and soothing, perfect for a cozy evening or when you want to impress guests with something unique and delicious.

The beauty of coconut soup lies not only in its taste but also in its versatility. It can be made with a variety of proteins (from chicken to shrimp), vegetables, and herbs, making it highly customizable. Whether you’re a fan of spicy dishes or prefer something more mild, you can adapt the recipe to suit your taste.

In this post, we’re going to explore a traditional recipe for Coconut Soup Surin that’s both easy to make and full of incredible flavors. Let’s dive into what makes this dish so special, and get you cooking it in your kitchen!

Coconut Soup Surin Recipe

Coconut Soup Surin is a beautiful and comforting dish, often associated with the warmth and hospitality of Thai cuisine. The creamy coconut milk provides a rich base for a soup that incorporates fresh ingredients like lemongrass, lime leaves, and galangal, creating layers of flavor that work harmoniously together. This recipe highlights all the key elements that make Surin’s coconut soup so amazing, with just the right balance of spice and sweetness.

Ingredients Needed

To create an authentic Surin-style coconut soup, you’ll need a collection of both fresh and pantry ingredients. Here’s what you’ll need:

• Coconut Milk (2 cans – about 400 ml each): The heart of the soup’s rich flavor, coconut milk provides the creamy base.
• Chicken Breast (500g): Boneless, skinless chicken breast works best, but you can also substitute with tofu for a vegetarian version.
• Galangal (1-inch piece): A root similar to ginger, galangal has a unique flavor profile that’s essential to the soup.
• Lemongrass (2 stalks): Bruise the stalks to release the aromatic oils that infuse the soup with a refreshing citrusy flavor.
• Kaffir Lime Leaves (4-5 leaves): These leaves add a floral and slightly bitter taste, which balances out the creaminess of the coconut milk.
• Fish Sauce (2-3 tablespoons): A key ingredient in Thai cooking, fish sauce adds umami and saltiness to the dish.
• Lime Juice (2 tablespoons): Adds a zesty tang to balance the rich coconut milk.
• Palm Sugar (1 tablespoon): A touch of sweetness, this is what gives the soup its depth of flavor without overpowering it.
• Chili Peppers (2-3, sliced): For those who like it spicy, the chili peppers add heat and vibrancy to the soup. You can adjust based on your spice tolerance.
• Mushrooms (100g, sliced): Often used in Thai soups, mushrooms absorb all the wonderful flavors and add texture.
• Coriander Leaves (for garnish): Fresh cilantro adds a bright, herbal note to finish the dish.
• Water or Chicken Broth (500ml): To dilute the coconut milk slightly and create the perfect soup consistency.

Cooking Instructions

Now that you have all your ingredients ready, let’s get cooking. This recipe should take about 40 minutes from start to finish, and it’s so easy you’ll want to make it again and again.

1. Prepare The Ingredients

   • Slice the chicken breast into thin strips or bite-sized pieces.
   • Slice the mushrooms, chili peppers, and galangal.
   • Bruise the lemongrass stalks with the back of your knife to release the oils.
   • Tear the kaffir lime leaves into large pieces to help release their flavor during cooking.

2. Cook The Chicken

   • In a large pot, heat a little oil over medium heat.
   • Add the sliced chicken breast and cook until it’s just starting to brown (about 5-7 minutes).
   • Remove the chicken from the pot and set aside.

3. Simmer The Aromatics

   • In the same pot, add the lemongrass, galangal, and kaffir lime leaves. Cook for about 2 minutes to release their flavors.
   • Pour in the coconut milk and water (or chicken broth), and bring it to a gentle simmer.
   • Add the fish sauce, lime juice, and palm sugar to the soup, stirring to combine.

4. Add The Mushrooms And Chili

   • Stir in the sliced mushrooms and chili peppers. Let the soup simmer for another 5-7 minutes, allowing the mushrooms to soften and the flavors to meld together.

5. Finish The Soup

   • Return the cooked chicken to the pot and let everything simmer for an additional 5 minutes until the chicken is fully cooked through.
   • Taste the soup and adjust seasoning as necessary. Add more fish sauce for saltiness, lime juice for acidity, or palm sugar for sweetness.

6. Serve

   • Ladle the soup into bowls and garnish with fresh coriander leaves for a burst of herbal flavor.

Ingredient Insights

• Coconut Milk: While it’s a key ingredient in many Asian dishes, not all coconut milk is created equal. The best coconut milk should have a rich, creamy texture and a deep, natural coconut flavor. Avoid the ’lite’ versions as they tend to be too thin and less flavorful.
• Galangal vs. Ginger: While galangal is often compared to ginger, its flavor is more peppery and citrusy, with an earthy undertone. If you can’t find fresh galangal, look for frozen or dried galangal, though fresh is always the best choice.
• Fish Sauce: Fish sauce is a staple in Thai cooking and provides an essential umami element to the soup. It’s salty, fermented, and full of depth. If you prefer a vegetarian alternative, you can use soy sauce, but it will lack the same complexity.

Expert Tips

• Don’t Overcook the Chicken: The chicken should be tender but not overcooked. Overcooking can cause it to become dry and stringy, so keep an eye on it during the cooking process.
• Adjust the Spice: If you’re sensitive to spice, feel free to use fewer chilies, or even omit them altogether. The coconut milk will help mellow out any heat, so you can still enjoy the soup without the burn.
• Use Fresh Herbs: Fresh herbs really bring the soup to life, so try not to skip out on the coriander and kaffir lime leaves. The aroma they provide is truly irreplaceable.
• Make It Ahead of Time: Like many soups, Coconut Soup Surin actually gets better the next day. The flavors have more time to meld together, so feel free to make it in advance!

Recipe Variations

This coconut soup recipe is incredibly versatile, and there are a few variations you can try depending on what ingredients you have available or your personal preferences:

• Vegetarian Version: Skip the chicken and add tofu for a vegetarian option. You can also add extra vegetables like baby corn, snow peas, or zucchini to fill it out.
• Seafood Version: If you prefer seafood, shrimp or white fish work wonderfully in this recipe. Simply add them to the pot towards the end of the cooking process to ensure they don’t overcook.
• Spicy Coconut Soup: If you’re looking for more heat, you can add extra Thai bird’s eye chilies or a spoonful of chili paste. Alternatively, a dash of sriracha sauce will give it a spicy kick.

Final Words

Coconut Soup Surin is a dish that combines the richness of coconut milk with the freshness of herbs and spices, creating a comforting and flavorful experience. The combination of lemongrass, kaffir lime leaves, galangal, and fish sauce creates an aromatic and layered flavor profile that will transport you straight to Thailand with every spoonful. It’s a recipe that’s perfect for both beginners and seasoned home cooks, and it’s flexible enough to accommodate dietary preferences.