Description
A fragrant and creamy Thai Coconut Curry Soup featuring coconut milk, red curry paste, and fresh vegetables, creating a harmonious balance of spicy, sweet, and savory flavors perfect for a comforting meal.
Ingredients
Main Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup cooked chicken or tofu
- 1 tbsp soy sauce
- Juice of 1 lime
Instructions
- Prepare the base: Heat 1 tablespoon of oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- Add curry paste: Stir in 2 tablespoons of red curry paste and cook for 1 minute to release the flavors, continuously stirring to prevent sticking.
- Simmer broth and coconut milk: Pour in 4 cups of vegetable broth and the entire can of coconut milk. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
- Cook vegetables and protein: Add the sliced mushrooms, red bell pepper, and your choice of 1 cup cooked chicken or tofu. Simmer until the vegetables are tender and protein is heated through, approximately 8-10 minutes.
- Season and finish: Stir in 1 tablespoon of soy sauce and the juice of 1 lime to balance and brighten the soup’s flavors. Taste and adjust seasoning if necessary.
- Serve: Ladle the hot soup into bowls and optionally garnish with fresh herbs like cilantro or basil before serving.
Notes
- Use tofu instead of chicken for a vegetarian or vegan option.
- Adjust the amount of red curry paste to control the soup’s spiciness according to your preference.
- For a more filling soup, add cooked rice noodles or rice before serving.
- Can be garnished with fresh herbs, sliced chili, or a drizzle of lime for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
