Thai Coconut Soup – 泰食椰奶汤

For those who are fans of Thai recipes, here is a variation for you that can be whipped up for you homemakers under 30 minutes (yes to time savings!)

We used the DoDo oriental steamboat assortment, consisting of various steamboat favourites – added with silced tomatoes. Season the dish and finish off with kaffir lime leaves, and you’re ready to go. Add freshly squeezed lime juice based on your serving preference, and prepare fluffy hot rice to go with this one pot wonder!

To find out more about DoDo Seafood treats, go here :-

Click to rate this recipe!

  • Servings: 4

  • Time: 20 mins

  • Skill: Easy


  1. 400g DoDo oriental steamboat assortment

  2. 800ml chicken stock

  3. 800ml coconut milk

  4. 3 stalks lemongrass (Bruised and sliced)

  5. 3 slices galangal

  6. 5 chilli padis (adjust to preference)

  7. 1 medium yellow onion (sliecd)

  8. 150g oyster mushrooms

  9. 1 tomato (sliced)

  10. 2 tbsp fish sauce (adjust to taste)

  11. 1 tsp palm / brown sugar

  12. 8 kaffir lime leaves

  13. Juice from 3 limes (adjust to preference)

  14. Fresh coriander for garnish


  1. To a pot add chicken stock, coconut milk, lemongrass and galangal. Heat gently until it starts to simmer, careful not to let it come to boil.

  2. Add chilli padis, sliced onions and oyster mushrooms, continue to simmer gently.

  3. Next add 400g DoDo oriental steamboat assortment along with sliced tomatoes to the soup.

  4. Season with soup with fish sauce and palm sugar to taste, then add kaffir lime leaves. Stir and simmer until everything is cooked.

  5. Turn of the heat, and add freshly squeezed lime juice to preference. Add a handful of fresh coriander. Mix well and serve.

  • Share:

You might be interested in: