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Thai Coconut Curry Soup

Thai Coconut Curry Soup
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Thai Coconut Curry Soup is a vibrant and comforting dish combining rich, creamy coconut milk with aromatic Thai curry paste, fresh herbs, and colorful vegetables. This flavorful soup offers a perfect balance of spice and creaminess, customizable with various proteins or vegetables, making it a quick, nourishing, and satisfying meal for any occasion.

Ingredients

Scale

Base Ingredients

  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups chicken or vegetable broth
  • 2 tablespoons red curry paste

Aromatics

  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Vegetables

  • 1 bell pepper, sliced
  • 2 medium carrots, sliced
  • 1 cup mushrooms, sliced

Protein Options

  • 1 cup cooked chicken, tofu, shrimp, or chickpeas (choose according to preference)

Seasonings and Flavorings

  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon fresh lime juice

Herbs and Garnishes

  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup Thai basil leaves
  • Optional: sliced green onions, Thai chilies, lime wedges

Instructions

  1. Step 1: Sauté Aromatics
    Begin by heating 1 tablespoon of oil in a large pot over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes. This forms the flavorful foundation of your soup.
  2. Step 2: Add Red Curry Paste
    Stir in 2 tablespoons of red curry paste and cook for 1-2 minutes more, allowing the spices to bloom and release their rich aromas.
  3. Step 3: Pour in Coconut Milk and Broth
    Slowly mix in 1 can of full-fat coconut milk and 2 cups of chicken or vegetable broth, stirring well to combine the creamy base with the savory liquid.
  4. Step 4: Add Vegetables and Protein
    Add your choice of vegetables (bell pepper, carrots, mushrooms) and protein (chicken, tofu, shrimp, or chickpeas) into the pot. Let everything simmer gently for 10-15 minutes, or until the vegetables are tender and the protein is cooked through.
  5. Step 5: Season and Brighten
    Finish by stirring in 1 tablespoon of fish sauce or soy sauce, a squeeze of fresh lime juice, and fold in chopped cilantro and Thai basil. Adjust seasoning to taste and remove from heat.

Notes

  • Use full-fat coconut milk for a richer, creamier soup.
  • Toast the curry paste briefly to intensify flavor before adding liquids.
  • Adjust the spice level gradually by adding more curry paste or fresh chilies as desired.
  • Add fresh herbs at the end to preserve their bright flavors.
  • Do not overcook vegetables; keep them slightly crisp for better texture.

Nutrition

Keywords: Thai Coconut Curry Soup, Thai soup, coconut milk soup, red curry soup, gluten free soup, Thai cuisine, creamy curry soup

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