Thai Coconut Curry Soup

This Thai Coconut Curry Soup is a rich, fragrant bowl of comfort that brings together creamy coconut milk, bold curry flavors, and fresh vegetables. It’s the kind of dish I turn to when I crave something warm, spicy, and soothing. Every spoonful is a balance of heat, sweetness, and vibrant aromatics that makes me feel like I’m enjoying a meal straight from a Thai kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly flavorful while still being quick and easy to make. The coconut milk gives it a luscious, creamy texture, while the red curry paste adds a satisfying kick. It’s also super versatile—I can toss in my favorite vegetables, add protein like chicken or tofu, and adjust the spice level to my liking. Whether I’m cooking for myself or sharing with friends, it always impresses.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Coconut milk (full-fat for richness)

• Red Thai curry paste

• Vegetable or chicken broth

• Garlic, minced

• Ginger, freshly grated

• Onion, sliced

• Carrots, thinly sliced

• Bell pepper, thinly sliced

• Mushrooms, sliced

• Fish sauce or soy sauce

• Brown sugar

• Lime juice

• Fresh cilantro

• Cooked rice or rice noodles (optional)

• Protein of choice (tofu, shrimp, or chicken)

directions

1. I heat a bit of oil in a large pot over medium heat, then sauté the onion until it starts to soften.

2. I add the garlic and ginger and cook until fragrant, about 30 seconds.

3. I stir in the red curry paste and let it cook for another minute to deepen the flavor.

4. I pour in the coconut milk and broth, stirring to combine everything smoothly.

5. I add the carrots, bell pepper, and mushrooms and let the soup simmer for about 10–15 minutes until the vegetables are tender.

6. I stir in fish sauce or soy sauce, brown sugar, and lime juice to balance the flavors.

7. If I’m adding tofu, shrimp, or cooked chicken, I do it now and simmer until the protein is heated through or cooked.

8. I ladle the soup into bowls and top it with fresh cilantro and a wedge of lime. If I’m feeling extra hungry, I serve it over rice or with rice noodles.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and about 25 minutes to cook, so it’s ready to enjoy in roughly 35 minutes.

Variations

Sometimes I swap red curry paste for green or yellow, depending on what flavor I’m craving. I love using zucchini, snap peas, or baby spinach in place of (or in addition to) the other vegetables. For a protein boost, I often add cubed tofu, shrimp, or shredded rotisserie chicken. I also like to stir in a spoonful of peanut butter for a creamy, nutty variation.

storage/reheating

I store this soup in an airtight container in the fridge for up to 4 days. When reheating, I warm it on the stovetop over medium heat or microwave it in short bursts, stirring between each one. If the soup thickens in the fridge, I add a splash of broth or water to loosen it up.

FAQs

Is Thai coconut curry soup spicy?

It can be, but I control the heat by adjusting the amount of red curry paste. I start with less if I want it mild, and add more for a spicier kick.

Can I make it vegan?

Yes, I use vegetable broth and soy sauce instead of fish sauce, and stick with tofu or extra veggies for the protein.

What’s the best curry paste to use?

I prefer Thai red curry paste for its rich flavor and color, but green or yellow curry paste also works well if I want a different taste profile.

Can I freeze this soup?

I usually avoid freezing it due to the coconut milk, which can separate after thawing. But if I do, I reheat it gently and stir well to bring it back together.

How do I make it more filling?

I serve it with rice or noodles, or bulk it up with extra vegetables and a generous portion of protein like chicken, shrimp, or tofu.

Conclusion

This Thai Coconut Curry Soup is everything I want in a comforting meal: it’s creamy, flavorful, and full of nourishing ingredients. I love how adaptable it is to what I have on hand, and how quickly it comes together. Whether I’m in the mood for something light or need a satisfying dinner fast, this soup never disappoints.

Thai Coconut Curry Soup

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Halal

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Description

Thai Coconut Curry Soup is a warm, comforting, and flavorful soup that combines creamy coconut milk, red curry paste, and fresh vegetables. It’s easy to customize with your favorite protein and delivers a perfect balance of heat, sweetness, and rich aromatics.

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Ingredients

• 1 tbsp oil (vegetable or coconut)
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2–3 tbsp red Thai curry paste
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable or chicken broth
• 1 cup carrots, thinly sliced
• 1 bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 1 tbsp fish sauce or soy sauce
• 1 tsp brown sugar
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 1 cup cooked rice or rice noodles (optional)
• 1 cup protein of choice (tofu, shrimp, or chicken)

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Instructions

1. Heat oil in a large pot over medium heat. Sauté the onion until softened.
2. Add garlic and ginger, cooking until fragrant, about 30 seconds.
3. Stir in red curry paste and cook for another minute.
4. Pour in coconut milk and broth, stirring to combine.
5. Add carrots, bell pepper, and mushrooms. Simmer for 10–15 minutes until vegetables are tender.
6. Stir in fish sauce or soy sauce, brown sugar, and lime juice.
7. Add tofu, shrimp, or chicken, and simmer until protein is heated through or cooked.
8. Serve hot, topped with cilantro and lime wedges. Add rice or noodles if desired.

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Notes

• Swap red curry paste with green or yellow for a different flavor profile.
• Use vegetables like zucchini, snap peas, or spinach for variety.
• Stir in a spoonful of peanut butter for a nutty twist.
• Use soy sauce and tofu for a vegan version.
• Thin leftover soup with broth or water when reheating.

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Nutrition

• Serving Size: 1 bowl
• Calories: 340
• Sugar: 5g
• Sodium: 630mg
• Fat: 23g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 30mg