- 1/2 cup strained juice from Mandarinabout 2-3 mandarins
- 1 tablespoon freshly grated Mandarin Zest
- 1 cup low-fat Chicken Stock
- 12-ounce can Coconut Milk
- 1 cup Riceany type
- 2 cups fresh button Mushroomsquartered
- 1/2 cup fresh oyster Mushroomschopped
- 1 tablespoon Fish Sauce
- 1 teaspoon Thai Chili Paste
- 1 Serrano Chiliseeded and minced
- 1/2 cup Basil - Freshchopped
- 2 cups Water
- 1/3 teaspoon Salt
- 1/4 teaspoon Pepper
When this Thai-style soup got my attention, I wanted to try different versions of it. The Coconut-Mandarin Soup is a variation to the original dish and has more flavor, and it is also adapted to American taste.
Content on this page…
- Did you Know?
- About Thai Coconut-Mandarin Soup recipe
- One of the best Asian soups
- Health Benefits of Thai Coconut-Mandarin Soup
- Can I lose weight if I add this soup to my meal plan?
- Notes and Tips
- How do I reheat the Thai coconut-mandarin soup?
- Recipe Instructions (Steps for Thai Coconut-Mandarin Soup) ↓
This classic coconut and mandarin soup gets its rich and dynamic flavor from quintessential Thai ingredients: coconut milk, fish sauce, chili paste, basil, and cilantro. It’s even better the next day after the flavors have had time to rest and fully meld within the thick and satisfying, savory-sweet broth. As a thought, doubling this recipe to guarantee leftovers wouldn’t be a terrible idea. The combination of citrus and coconut milk is common in Asia dishes (Southeast), especially in curries and soups. Mandarins are typically sweeter than oranges, but oranges could be used as well. I serve this soup over rice, but it can also be a satisfying appetizer without the rice. Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I’ve prepared and you won’t be disappointed, trust me.
Thai Coconut-Mandarin Soup is one of the easiest, quickest, yet most flavorful soups you will ever taste! It is lightly creamy, sweet yet tart, salty, citrusy and bursting with layer upon layer of fantastic flavor. This Thai Coconut-Mandarin Soup recipe is naturally gluten-free and can be transformed into a vegetarian or vegan dish with ease. Its rich, complex broth is made with coconut milk, chilis, lime juice, fish sauce and basil along with mushrooms. It can be served as a main course or appetizer, with or without rice, and reheats beautifully. This is one of the best Asian soups I ever tried… by far!
Thai Coconut-Mandarin Soup is a traditional chicken and coconut soup from Thailand. The recipe calls for many delicious spices that give the soup its characteristic mix of hot, tart, and umami flavors. Its nutritional density and spice combination keeps our immune system very strong, therefore, it’s perfect during the cold season (Winter), for recovery from an illness or just boosting immunity and preventing infections. While this recipe is not only simple and delicious, it also packs on a healthy dose of good fats. What I enjoy most about Thai Coconut-Mandarin Soup is its rich flavor and lack of unhealthy ingredients.
Coconut-Mandarin Soup is very low in carbohydrates, which makes it fantastic for people with blood sugar regulation and weight issues. It’s also very rich in nutrients and vitamins, so you will not get hungry for a while after eating it. Coconut-Mandarin Soup is thick, consistent, but also contains few calories which makes it perfect for weight loss diets.
- How to make Thai Coconut-Mandarin Soup vegetarian? Making this dish vegetarian is SUPER easy. Literally all you have to do is to omit the fish sauce and swap chicken broth for veggie broth.
- How to serve? This soup is so good stand-alone but if you want to bulk up your meal a bit, it’s also delicious served over a bed of steamed, brown rice! So healthy, so simple, and SO tasty!
- How to store? If you have leftovers, you can store it in the refrigerator for up to five days or in the freezer for up to three months.
- The great thing about soup is that it tastes just as good after a few days, if not better!
- Crockpot: add the soup to the crockpot, cover, and heat on low for 1-2 hours.
- Stove: transfer it to a soup pot or saucepan (depending on volume) and heat over medium-low heat, stirring occasionally until heated through.
- Microwave: transfer individual servings of coconut-mandarin soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
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Prepare the Veggies
Take 2 mandarins and make strained juice (about 1/2 cup) and also obtain mandarin zest by grating the skin. Chop the Oyster and Button Mushrooms, then chop the basil. Make sure the Serrano Chili is seeded and minced.
Prepare the Rice
In a saucepan over medium heat, bring the water to a boil, add the rice, reduce the heat to low, cover, and cook until the rice is tender and the water has been absorbed for about 20 minutes. Set aside.
Prepare the coconut-mandarin soup
While the rice is cooking, in a large saucepan over medium-high heat, combine the chicken stock, coconut milk, mandarin zest and juice, fish sauce, chili paste, and serrano chili. Bring to a full boil. Reduce the heat to medium and simmer about 5 minutes. The soup will be slightly foamy and will have turned a golden-orange color. Add the mushrooms and cook until tender, 7 to 10 minutes. Remove from heat and stir in the basil. Season with salt and pepper if you want.
Add the rice
Just before serving, stir in the rice.