Description
Thai Coconut Curry Soup is a comforting and aromatic dish featuring a rich coconut milk base, fragrant spices, and fresh vegetables. It’s a perfect balance of savory, spicy, and creamy, making it a satisfying meal that can be easily customized to your taste.
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)
Instructions
- 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 to allow 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 and adjust the seasoning, adding more soy sauce, lime juice, or red curry paste as 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. For extra heat, sprinkle with chili flakes or add fresh sliced chilies.
Notes
- For a vegan version, replace any animal-based proteins with tofu or tempeh.
- Adjust the spice level by adding more red curry paste or fresh chilies.
- For a heartier soup, add rice noodles, soba noodles, or even spiralized zucchini.
- Feel free to swap out vegetables, such as using sweet potatoes, spinach, or broccoli.
- Top the soup with coconut cream for extra richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
