Tom Kha Thai coconut soup and Thai pumpkin soup by Kim McCosker and Rachael Bermingham are both good Thai soup recipes. For the Thai coconut soup, use either chicken or shrimp.
To make Tom Kha Thai coconut soup that serves two, peel and devein 1 pound shrimp or 1 pound chicken breast; clean any connective tissue, and cut into small chunks. Combine 1 14-ounce can full-fat coconut milk, 2 cups chicken stock and a 1-inch piece of ginger, peeled and sliced into rounds, into a pot over medium heat. Boil, then reduce heat to simmer.
Add the chicken or shrimp, 1 cup sliced mushrooms, 2 tablespoons lime juice, 1 tablespoon fish sauce and 1 teaspoon sriracha, and simmer for up to five minutes for the shrimp or up to 10 minutes for the chicken. Garnish with fresh chopped cilantro.
For the Thai pumpkin soup that serves four, add 2 pounds butternut pumpkin, peeled and cut into 1.5-centimeter pieces, and 2 tablespoons red curry paste into a large saucepan over medium heat. Cook for two minutes or until the mixture starts sticking on the pan. Add about 9 ounces coconut cream, and cook, stirring, for a minute. Add 2 cups water, and bring to a boil. Simmer while covered until pumpkin softens or for 20 minutes, and cool for five minutes.
Blend in batches until smooth, season with salt and pepper, then garnish using 1/4 cup roughly chopped fresh coriander leaves.