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Aaliyah

Thai Coconut Curry Soup: Discover the Perfect Recipe!

A delicious and aromatic Thai Coconut Curry Soup that combines fresh vegetables and coconut milk for a comforting meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Calories: 320

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red curry paste
  • 1 can 14 ounces coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 cup carrots sliced
  • 1 cup bell pepper sliced
  • 1 cup snap peas
  • 1 cup mushrooms sliced
  • 1 cup cooked chicken or tofu cubed (optional)
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Add the red curry paste to the pot and cook for another 2 minutes, stirring frequently.
  4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
  5. Add the soy sauce and lime juice, then incorporate the sliced carrots, bell pepper, snap peas, and mushrooms. If using, add the cooked chicken or tofu.
  6. Simmer the soup for about 10-15 minutes, or until the vegetables are tender.
  7. Taste and adjust seasoning if needed, adding more lime juice or soy sauce to your preference.
  8. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 15gProtein: 10gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For a spicier soup, add sliced jalapeños or a dash of sriracha.
  • Feel free to substitute any vegetables you have on hand, such as zucchini or spinach, for a different flavor profile.

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