Description
This Thai Coconut Curry Soup is a rich and fragrant dish combining creamy coconut milk, spicy red curry paste, and fresh vegetables. Perfectly balanced with ginger, garlic, and lime juice, it delivers authentic Thai flavors in a comforting bowl. Whether served with or without rice noodles, this vegetarian and gluten-free soup is easy to prepare on the stovetop and can be customized with proteins like tofu or chicken.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup baby spinach or bok choy
- 1 cup rice noodles (optional)
- ½ lime, juiced
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat the Oil and Sauté Onion: Heat coconut oil in a large pot over medium heat. Add the sliced onion and sauté for 3–4 minutes until softened and translucent to build a flavor base.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to release their aromatic oils.
- Incorporate Red Curry Paste: Add the red curry paste and stir well to coat the softened vegetables, allowing the spices to bloom and deepen in flavor.
- Add Liquids and Seasonings: Pour in the vegetable broth and full-fat coconut milk, stirring to combine thoroughly. Then add soy sauce and brown sugar to balance the savory and sweet notes. Bring the mixture to a gentle simmer.
- Add Vegetables and Cook: Add the sliced red bell pepper and mushrooms. Simmer for 5–7 minutes until the vegetables are tender but still slightly crisp.
- Add Noodles (Optional): If using rice noodles, add them now and cook according to the package instructions until tender.
- Finish with Greens and Lime: Stir in the baby spinach or bok choy and lime juice just before serving to wilt the greens slightly and add fresh acidity.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges for extra brightness and flavor contrast.
Notes
- To increase spiciness, add chili flakes or a sliced Thai chili during the cooking process.
- For added protein, include cubed tofu or shredded cooked chicken when adding the vegetables.
- Use tamari instead of soy sauce to keep the recipe gluten-free.
- Rice noodles are optional and can be omitted for a lower-carb version.
