Description
A fragrant and creamy Thai coconut curry soup featuring coconut milk, red curry paste, and fresh vegetables, offering a harmonious blend of spicy, sweet, and savory flavors for a comforting and healthy meal.
Ingredients
Base
- 1 tbsp oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
Vegetables & Protein
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup cooked chicken or tofu
Seasonings & Garnish
- 1 tbsp soy sauce
- Juice of 1 lime
Instructions
- Sauté aromatics: Heat the oil in a pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and the mixture is fragrant, about 3-4 minutes.
- Add curry paste: Stir in the red curry paste and cook for 1 minute to release its flavors, continuously stirring to prevent burning.
- Add liquids and simmer: Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer, stirring occasionally to combine all ingredients evenly.
- Cook vegetables and protein: Add the sliced mushrooms, red bell pepper, and cooked chicken or tofu to the pot. Continue cooking for about 10-15 minutes until the vegetables are tender and the protein is heated through.
- Season and finish: Stir in the soy sauce and lime juice to enhance the flavor profile. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with fresh herbs such as cilantro or Thai basil for added aroma and flavor.
Notes
- Use tofu instead of chicken for a vegetarian version.
- Adjust the amount of curry paste to control the spice level according to your taste.
- Add cooked noodles or rice to make the soup more filling and hearty.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
