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