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Thai Coconut Soup with Lobster

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This Coconut Soup with Lobster is a twist on the classic Tom Kha Soup. This flavorful soup combines creamy coconut milk, aromatics, lemongrass and tender lobster. With a hint of spice and the bright notes of lime and cilantro, this soup embodies the essence of Thai-style cooking. In well under 30 minutes, and with only a few steps, this satisfying and delicious soup can be on your dinner table.

A grey bowl filled with Thai Coconut Soup with Lobster. The soup is garnished with fresh cilantro and a sprinkle of Thai spices. Steamed rice and lemon wedges are also served in the soup.

Ingredients to Make Coconut Soup with Lobster

With just a few ingredients you would not normally have in your pantry, you can create this incredible coconut soup with lobster. As some of the ingredients are rather unique, refer to this list for adequate substitutions:

  • Lobster: Uncooked lobster tail meat is preferred. However, you can substitute with any uncooked lobster meat. Cooked lobster meat can also be used. Just be sure to add in just prior to serving.
  • Lemongrass: Substitute with lemongrass paste, dried lemongrass or lemon zest.
  • Crushed Red Pepper: Thinly sliced red Thai chilis are a great alternative.
  • Chicken or Vegetable Stock: Use seafood stock as an alternative.
  • Coconut Milk: To make a lighter version of this coconut seafood soup, use light coconut milk.
  • Lime Leaves: Lime zest is a great alternative.
  • Knob of Ginger: Replace with a teaspoon of ground ginger or ginger paste.
  • Fish Sauce: Soy sauce, tamari or coconut aminos are great alternatives.
  • Coconut or Turbinado sugar: Easily replace with brown sugar or palm sugar.
  • Button Mushrooms: Cremini or shiitake mushrooms can be used as substitutes, or a combination thereof.

How to Make Thai Coconut Soup with Lobster

Honestly, the method to cooking this Thai-style soup is very straight-forward, and rather simple. With just a little prep, this creamy coconut soup can be served up in no time.

  • Heat oil in a large pot and sauté shallots, garlic, lemongrass, and crushed red pepper until softened.
  • Pour in chicken stock and coconut milk, then add ginger, lime leaves, fish sauce, the juice of one lime and sugar. Bring close to a boil. Reduce heat. Simmer covered for 10 minutes.
  • Remove the lid. Add mushrooms and salt. Simmer for an additional 8 minutes.
  • Reduce heat. Add the juice of the remaining lime, lobster chunks and fresh cilantro. Gently poach until the lobster turns opaque (less than a minute).

Tips to Making This Thai-Style Coconut Soup

One of the greatest tips I can give when preparing this coconut soup is to taste along the way and add more lime juice, as needed. Fresh lime juice enhances the flavor of this soup and in my opinion, the more the better! Here are a few more tips:

  • Have the ingredients prepped and ready to go before starting.
  • Cut the fresh lemongrass into pieces to better extract the flavor.
  • If after the initial simmering, if a film appears on top of the soup, ladle off.
  • Adjust spice levels gradually according to preference, tasting as you go.
  • Add lobster at the end to avoid overcooking; it cooks quickly.
  • Garnish servings with fresh lime, cilantro, and additional herbs/spices.
  • Taste and adjust seasoning throughout the cooking process for balanced flavors.

How to Serve and Store Coconut Soup with Lobster

  • Serve: Ladle the soup into bowls as soon as the lobster meat turns opaque, and is fully-cooked. Garnish each serving with a wedge of lime and fresh cilantro. If desired, add a drizzle of chili oil or a sprinkle of Thai spices for added flavor and presentation.
  • Accompaniments: Adding jasmine or steamed white rice compliments the flavors and makes this exotic soup a complete meal.

Storing:

  1. Refrigeration: If you have leftover coconut soup, allow it to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days.
  2. Freezing (without lobster): If you want to freeze the soup for longer storage, it’s advisable to do so without the lobster as seafood doesn’t freeze and reheat well. Freeze the soup in airtight containers for up to 1-2 months.
  3. Reheating: When ready to reheat, gently warm the soup on the stove over low to medium heat. If adding lobster to the reheated soup, do so just before serving and heat until the lobster is warmed through but not overcooked to maintain its tenderness.

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A grey bowl filled with Thai Coconut Soup with Lobster. The soup is garnished with fresh cilantro and a sprinkle of Thai spices. Steamed rice and lemon wedges are also served in the soup.

Thai Coconut Soup with Lobster


Description

This Coconut Soup with Lobster is a twist on the classic Tom Kha Soup. This flavorful soup combines creamy coconut milk, aromatics, lemongrass and tender lobster.


Ingredients

Scale
  • 1 tablespoon coconut or olive oil
  • 1 shallot, thinly sliced
  • 3 garlic cloves, minced
  • 2 stalks lemongrass, roughly chopped
  • 1/2 teaspoon crushed red pepper
  • 4 cups chicken or vegetable stock
  • 2 cans coconut milk
  • 2 lime leaves
  • Juice of two limes, plus wedges for serving
  • 1 knob peeled ginger
  • 2 teaspoons fish sauce
  • 3 tablespoons coconut or turbinado sugar
  • 8-ounces tiny button mushrooms, halved
  • 3 (6-ounce) lobster tails (meat removed and cut into chunks) or 12-ounces uncooked lobster
  • 2 tablespoons fresh cilantro
  • Pinch of salt

Instructions

  • Heat oil in a large pot and sauté shallots, garlic, lemongrass, and crushed red pepper until softened.
  • Pour in chicken stock and coconut milk, then add ginger, lime leaves, fish sauce, juice of one lime, and coconut sugar. Bring almost to a boil. Reduce heat. Simmer covered for 10 minutes.
  • Remove the lid, add mushrooms and salt. Simmer for an additional 8 minutes.
  • Reduce heat. Add in the juice of another lime. 
  • Add the lobster chunks and fresh cilantro, gently poaching until opaque the lobster turns opaque (less than a minute).
  • Serve immediately in bowls, garnished with lime wedges, fresh cilantro and Thai spices, or chili oil.
  • Optionally, add in steamed jasmine, basmati or white rice. 

Notes

  • Have all of the ingredients prepped and ready prior to starting the soup.
  • Roughly chop the lemongrass stalks to release the essence while cooking.
  • Add the lobster at the end. Poach gently until the lobster turns opaque. 
  • Taste throughout the cooking process and adjust the flavors with more fresh lime juice and salt, as needed. 
  • If using cooked lobster, add to the soup just prior to serving.
  • Optionally, add steamed rice for a complete meal. 
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Soup, Dinner
  • Method: Easy
  • Cuisine: Thai/American

Keywords: Coconut soup, Lobster recipe, Thai soup, Seafood soup, Thai coconut soup, Lobster dish, Exotic soup, Asian cuisine, Thai-inspired recipe, Coconut milk dish, Creamy coconut lobster soup recipe, Homemade Thai coconut soup with lobster, Lemongrass-infused lobster soup, Lobster coconut milk soup instructions, Easy Thai-inspired lobster bisque, Exquisite coconut soup with fresh lobster, Authentic Thai seafood soup recipe, Fragrant coconut soup with shallots and garlic, Lobster and coconut milk soup for dinner, Spicy lemongrass-infused lobster bisque recipe, Delicious homemade lobster coconut soup, How to make Thai-style lobster coconut soup, Lobster chunks in creamy coconut broth, Flavorful lemongrass and lobster soup, Coconut sugar and lobster soup preparation, Soups, Thai coconut soup with lobster, Thai coconut soup with seafood, seafood coconut soup,

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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