Name: Thai Coconut Curry Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil (or vegetable oil); 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1-2 tablespoons red curry paste (adjust to spice preference); 1 can (14 oz) coconut milk (full-fat or light); 4 cups vegetable broth (or chicken broth); 2 medium carrots, sliced; 1 medium zucchini, sliced; 1 red bell pepper, sliced; 1 cup mushrooms, sliced (optional); 1 tablespoon soy sauce or tamari (for gluten-free); 1 tablespoon brown sugar; 1 tablespoon lime juice (fresh); Fresh cilantro (for garnish); Optional protein: Tofu, chicken, or shrimp (cooked); Optional chili flakes or fresh chilies (for extra heat)

Jump to Recipe·Print Recipe

This Thai Coconut Curry Soup is a comforting and aromatic dish that brings the flavors of Thailand right to your kitchen. With a rich and creamy coconut milk base, fragrant spices, and a variety of vegetables, this soup is both nourishing and flavorful. It’s perfect for cozy dinners, but it also works great for meal prep and can be customized to your taste.

Why You’ll Love This Recipe

This Thai Coconut Curry Soup is a delicious fusion of bold flavors. The creamy coconut milk, combined with a punch of red curry paste, creates a rich and comforting base, while the addition of fresh vegetables and herbs gives it an aromatic lift. Whether you’re craving something warming on a chilly day or want to spice up your dinner routine, this soup is the perfect balance of savory, spicy, and creamy. Plus, it’s easy to make, and you can adapt it to your dietary preferences by adding protein or making it vegan.

Thai Coconut Curry Soup

Ingredients

1 tablespoon olive oil (or vegetable oil)
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1-2 tablespoons red curry paste (adjust to spice preference)
1 can (14 oz) coconut milk (full-fat or light)
4 cups vegetable broth (or chicken broth)
2 medium carrots, sliced
1 medium zucchini, sliced
1 red bell pepper, sliced
1 cup mushrooms, sliced (optional)
1 tablespoon soy sauce or tamari (for gluten-free)
1 tablespoon brown sugar
1 tablespoon lime juice (fresh)
Fresh cilantro (for garnish)
Optional protein: Tofu, chicken, or shrimp (cooked)
Optional chili flakes or fresh chilies (for extra heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the pot, cooking for another 1-2 minutes until fragrant.
Stir in the red curry paste and cook for an additional minute, allowing the spices to bloom.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer over medium heat.
Add the sliced carrots, zucchini, bell pepper, and mushrooms (if using). Let the soup simmer for 15-20 minutes, until the vegetables are tender.
Stir in the soy sauce, brown sugar, and lime juice. Taste the soup and adjust the seasoning, adding more soy sauce, lime juice, or red curry paste if needed.
If using cooked protein (tofu, chicken, or shrimp), add it to the soup during the last few minutes of cooking to heat through.
Ladle the soup into bowls, garnish with fresh cilantro, and serve immediately. If you like extra heat, sprinkle with chili flakes or add fresh sliced chilies.

Servings and timing

Servings: 4-6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Vegan version: This soup is already vegan if you skip any animal-based proteins. For a heartier option, add tofu, tempeh, or edamame for protein.
Spicy version: Adjust the spice level by adding more red curry paste or fresh chilies. You can also sprinkle in some chili flakes or sriracha sauce for extra heat.
Add noodles: For a more filling soup, add rice noodles, ramen noodles, or even spiralized zucchini to make it a noodle soup.
Use different vegetables: Feel free to swap the zucchini and carrots with other vegetables like sweet potatoes, broccoli, or spinach to suit your taste.
Add a squeeze of coconut cream: If you like a richer soup, finish it off with a drizzle of coconut cream on top for added creaminess.

Storage/reheating

Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the soup (without any added noodles) for up to 2-3 months. Be sure to cool it completely before freezing and store it in an airtight container.
Reheating: To reheat, simply warm it in a pot over medium heat, stirring occasionally. If the soup thickens too much after refrigeration, add a little water or broth to reach the desired consistency.

FAQs

1. Can I use light coconut milk?

Yes, you can use light coconut milk if you want a less rich version of the soup. It will still be delicious, though the soup might be a bit less creamy.

2. Can I make this soup spicier?

Absolutely! You can add more red curry paste, fresh chilies, or chili flakes to increase the heat. Adjust to your preference!

3. Can I add meat to this soup?

Yes, you can add cooked chicken, shrimp, or even ground meat for a protein-packed version. Just add the protein towards the end of cooking to heat through.

4. Can I use frozen vegetables?

Frozen vegetables can work in this soup, though fresh vegetables will provide a better texture. If using frozen, just be sure to add them directly to the soup and adjust the cooking time as needed.

5. How do I make this soup thicker?

If you’d like a thicker soup, you can blend part of it using an immersion blender or regular blender. Alternatively, you can add a bit of cornstarch mixed with water to thicken it.

6. Can I make this soup ahead of time?

Yes, this soup actually tastes better after sitting for a few hours as the flavors have time to meld. You can make it ahead and refrigerate it for up to 3 days.

7. Can I add noodles to the soup?

Yes, adding noodles is a great idea! Rice noodles, soba noodles, or even spaghetti can be added to make the soup more filling.

8. Can I freeze this soup?

Yes, you can freeze the soup (without noodles) for up to 2-3 months. Thaw and reheat when ready to serve.

9. Can I use a different curry paste?

If you don’t have red curry paste, you can use green curry paste for a slightly different flavor. Yellow curry paste works as well, but it will give the soup a milder flavor.

10. Can I add coconut cream to the soup?

Yes, for a richer, creamier texture, you can top the soup with a drizzle of coconut cream or add it in during cooking.

Conclusion

Thai Coconut Curry Soup is the perfect balance of creamy, spicy, and savory flavors. It’s incredibly versatile, so you can adjust the spice level, protein, and vegetables to fit your tastes. Whether you’re looking for a comforting bowl of soup on a chilly day or a delicious dish to impress guests, this soup is sure to satisfy. Easy to make, full of flavor, and nutritious, it’s a dish that will quickly become a family favorite!