Description
Savor the bold flavors of Thai Coconut Curry Soup—a quick, creamy, and aromatic dish made with coconut milk, red curry paste, vibrant vegetables, and fresh lime. Perfect for weeknight dinners or impressing guests, this versatile soup is easily customizable with tofu, chicken, or shrimp.
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)
Instructions
- Heat vegetable oil in a large pot over medium heat. Sauté onion for 2-3 minutes until softened.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in red curry paste; cook for 1-2 minutes, stirring.
- Add coconut milk and vegetable broth; bring to a simmer.
- Mix in soy sauce, brown sugar, broccoli, bell pepper, carrots, and snap peas. Simmer for 10-12 minutes until vegetables are tender-crisp.
- Gently add tofu (or chosen protein) and simmer for 5 minutes.
- Stir in lime juice, cilantro, and basil. Adjust seasoning with salt and pepper.
- Serve hot as-is or over rice/noodles. Garnish with extra cilantro or lime wedges.
Notes
For a spicier soup, add more red curry paste or chili flakes.
Store in the fridge for up to 3 days or freeze for up to 2 months.
Use green or yellow curry paste for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 4 servings
- Calories: 230 kcal
