Thai Coconut Curry Soup

Name: Thai Coconut Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons vegetable oil; 1 onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red curry paste; 1 can (13.5 oz) coconut milk; 4 cups vegetable broth; 1 tablespoon soy sauce or tamari (for gluten-free); 1 teaspoon brown sugar; 2 cups broccoli florets; 1 red bell pepper, thinly sliced; 1 cup carrots, julienned or thinly sliced; 1 cup snap peas; 1 block (14 oz) firm tofu, cubed (or cooked chicken/shrimp); Juice of 1 lime; 1/4 cup fresh cilantro, chopped (plus extra for garnish); 1/4 cup fresh basil leaves, chopped (optional); Salt and pepper to taste; Cooked jasmine rice or rice noodles (optional)

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Thai Coconut Curry Soup a warm, comforting, and aromatic soup bursting with the flavors of creamy coconut milk, red curry paste, fresh lime, and a medley of vibrant vegetables. This recipe is perfect for a quick weeknight dinner or to impress guests with bold Thai-inspired flavors.

Why You’ll Love This Recipe

I love how this soup balances creamy and spicy flavors with the freshness of lime and herbs. It’s incredibly versatile—you can easily customize the vegetables or swap tofu for chicken or shrimp. Plus, it’s quick to make, making it perfect for busy evenings. Serve it on its own or over rice or noodles for a heartier meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons vegetable oil

1 onion, finely chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (13.5 oz) coconut milk

4 cups vegetable broth

1 tablespoon soy sauce or tamari (for gluten-free)

1 teaspoon brown sugar

2 cups broccoli florets

1 red bell pepper, thinly sliced

1 cup carrots, julienned or thinly sliced

Juice of 1 lime

1 cup snap peas

1 block (14 oz) firm tofu, cubed (or substitute with cooked chicken or shrimp)

1/4 cup fresh cilantro, chopped (plus extra for garnish)

1/4 cup fresh basil leaves, chopped (optional)

Salt and pepper to taste

Cooked jasmine rice or rice noodles for serving (optional)

Directions

Heat vegetable oil in a large pot over medium heat. Add the onion and sauté for 2-3 minutes until softened.

Stir in the garlic and ginger, cooking for another minute until fragrant.

Add the red curry paste and cook for 1-2 minutes, stirring frequently to release its aroma.

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

Stir in the soy sauce, brown sugar, broccoli, bell pepper, carrots, and snap peas. Simmer for 10-12 minutes until the vegetables are tender but still crisp.

Gently add the tofu cubes (or your protein of choice) and simmer for an additional 5 minutes to warm through.

Stir in the lime juice, cilantro, and basil. Adjust the seasoning with salt and pepper to taste.

Serve hot, either as-is or over cooked jasmine rice or rice noodles. Garnish with additional cilantro or lime wedges if desired.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

Protein Options: Swap tofu for cooked chicken, shrimp, or even chickpeas for a plant-based twist.

Vegetable Additions: Add mushrooms, baby corn, or zucchini for extra variety.

Spice Level: Increase the red curry paste or add red chili flakes for a spicier soup.

Low-Carb Option: Skip the rice or noodles and enjoy the soup on its own for a lighter meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much, add a splash of vegetable broth or water to adjust the consistency.

Related Recipes:

Indian Pumpkin Curry (One Pot Recipe)

FAQs

How can I make this soup spicier?

You can increase the amount of red curry paste or add fresh chopped chili peppers or chili flakes to the soup.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.

What can I use instead of tofu?

You can substitute tofu with cooked chicken, shrimp, or even extra vegetables for a vegan option.

Can I use a different type of curry paste?

Yes, you can use green or yellow curry paste for a different flavor profile, though it will change the overall taste of the soup.

How do I keep the vegetables from overcooking?

To keep the vegetables crisp-tender, add them towards the end of the cooking time and monitor them closely as they simmer.

Conclusion

This Thai Coconut Curry Soup is the ultimate cozy meal, combining creamy, spicy, and fresh flavors in one bowl. It’s easy to make, packed with nutrients, and endlessly customizable to suit your preferences. Whether you serve it on its own or over rice or noodles, it’s sure to become a favorite in your recipe collection.

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