Description
Thai Coconut Curry Soup is a rich, creamy, and flavorful dish that combines coconut milk, red curry paste, fresh herbs, and vegetables. This easy Thai soup is perfect for a cozy meal, with a balance of sweet, spicy, and savory flavors. Ready in under 30 minutes, it’s a quick and satisfying option for weeknight dinners or special occasions.
Ingredients
- Coconut milk
- Red curry paste
- Vegetable or chicken broth
- Garlic, minced
- Ginger, grated
- Onion, chopped
- Bell peppers, sliced
- Carrots, julienned
- Mushrooms, sliced
- Protein of choice (chicken, shrimp, or tofu)
- Fish sauce (or soy sauce for vegetarian option)
- Lime juice
- Brown sugar
- Fresh cilantro, for garnish
- Thai basil, for garnish
- Red chili flakes (optional)
- Rice noodles or jasmine rice (optional)
Instructions
Heat a large pot over medium heat and add a bit of oil. Sauté onion, garlic, and ginger until fragrant.
Stir in red curry paste and cook for 1 minute to release its flavors.
Pour in coconut milk and broth, stirring to combine.
Add carrots, bell peppers, mushrooms, and protein of choice. Simmer until vegetables are tender and protein is fully cooked.
Stir in fish sauce, lime juice, and brown sugar. Adjust seasoning to taste.
Serve hot, garnished with cilantro, Thai basil, and red chili flakes.
Pair with rice noodles or jasmine rice for a heartier meal.
Notes
- Vegan Option: Use tofu and replace fish sauce with soy sauce or tamari.
- Spicier Soup: Add Thai chilies or extra red curry paste.
- More Vegetables: Include bok choy, baby corn, or snap peas.
- Thicker Consistency: Use full-fat coconut milk or a cornstarch slurry.
