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Thai Coconut Curry Soup

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Thai Coconut Curry Soup is a rich, creamy, and aromatic soup made with coconut milk, red curry paste, fresh vegetables, and a flavorful broth. This easy Thai-inspired soup recipe delivers the perfect balance of savory, mildly spicy, tangy, and slightly sweet flavors, making it an ideal choice for cozy dinners, healthy lunches, and meal-prep meals. Naturally dairy-free and easily customizable with chicken, shrimp, tofu, or extra vegetables.

Ingredients

  • 1 tablespoon olive oil or coconut oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 4 cups vegetable broth or chicken broth
  • 2 medium carrots, thinly sliced
  • 1 red bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 2 tablespoons soy sauce or coconut aminos
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lime juice
  • 4 ounces (115 g) rice noodles (optional)
  • 2 cups cooked chicken, shrimp, or tofu (optional)
  • Salt and black pepper, to taste
  • Fresh cilantro, for garnish
  • 2 green onions, sliced, for garnish

Instructions

  • Heat the oil in a large pot over medium heat.
  • Add the diced onion and sauté for 3–4 minutes until softened.
  • Stir in the garlic and ginger and cook for 30 seconds until fragrant.
  • Add the red curry paste and cook for 1 minute, stirring constantly to release its flavors.
  • Pour in the broth and coconut milk, whisking until fully combined.
  • Add the carrots, bell peppers, and mushrooms.
  • Bring the soup to a gentle simmer.
  • Cook for 15–20 minutes, or until the vegetables are tender.
  • Stir in the soy sauce, brown sugar, and fresh lime juice.
  • If using rice noodles, add them and cook according to package directions.
  • Stir in cooked chicken, shrimp, or tofu and heat through for 2–3 minutes.
  • Taste and adjust seasoning with salt and black pepper as needed.
  • Ladle into bowls and garnish with fresh cilantro and sliced green onions.
  • Serve immediately and enjoy.

Notes

Full-fat coconut milk creates the richest and creamiest texture.Red curry paste provides classic Thai-inspired flavor, but yellow or green curry paste can be substituted.For a vegetarian version, use vegetable broth and tofu.Add spinach, kale, bok choy, or snap peas during the final few minutes of cooking for extra vegetables.To prevent noodles from becoming soft in leftovers, cook them separately and add them when serving.Increase the curry paste or add sliced Thai chilies for extra heat.A spoonful of peanut butter can be stirred in for a richer, nutty flavor.

Find it online: https://cookibly.com/thai-coconut-curry-soup/