Why You’ll Love This Recipe
This soup is a flavor explosion in a bowl. The creamy coconut milk creates a rich, velvety texture, while the spices and fresh ingredients keep the flavors bright and lively. The addition of curry paste, lemongrass, and lime infuses the soup with an authentic Thai taste that’s bold yet comforting. Whether you enjoy it with chicken, shrimp, or tofu, or keep it vegetarian, this soup is easy to customize and incredibly satisfying. It’s a healthy, quick-to-make meal that will warm you up and transport you to the streets of Thailand with every spoonful.
Ingredients
- 1 tablespoon olive oil (or coconut oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1-2 tablespoons red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk (full-fat or light)
- 4 cups vegetable broth (or chicken broth)
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced (optional)
- 1 can (15 oz) chickpeas, drained and rinsed (optional)
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- 1 teaspoon brown sugar (or palm sugar, for a more authentic taste)
- 1/2 cup fresh cilantro, chopped (optional)
- 1 lime, juiced
- 2 cups spinach or kale, chopped (optional, for added greens)
- Protein of choice (chicken breast, shrimp, or tofu)
For garnish (optional):
- Lime wedges
- Chopped cilantro
- Sliced chili peppers
- Crushed peanuts or cashews
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Sauté the aromatics:
- Heat the olive oil (or coconut oil) in a large pot over medium heat. Add the chopped onion and sauté for 3-5 minutes, until the onion becomes soft and translucent.
- Add the minced garlic, ginger, and red curry paste to the pot and cook for another 1-2 minutes, until fragrant. Stir everything together to combine the spices.
2. Add the liquids:
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer, scraping up any bits stuck to the bottom of the pot.
3. Cook the vegetables:
- Add the diced sweet potato, red bell pepper, and mushrooms (if using) to the pot. Bring the soup to a simmer and cook for 10-15 minutes, or until the vegetables are tender. You can cover the pot to speed up the cooking time for the sweet potatoes.
- If you’re using chicken, tofu, or shrimp, add them during this step and cook until the protein is fully cooked. For shrimp, about 5-7 minutes should be enough, and for tofu, cook for about 8-10 minutes. If using rotisserie chicken, add it at the end just to heat through.
4. Season and add greens:
- Stir in the soy sauce, brown sugar, and lime juice. Taste the soup and adjust the seasoning with more curry paste, soy sauce, or sugar, depending on your desired flavor profile.
- Add the spinach or kale (if using) and stir to wilt the greens. Cook for another 2-3 minutes.
5. Serve:
- Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, sliced chili peppers, and chopped peanuts or cashews for extra crunch.
Servings and timing
- Servings: 4-6
- Total time: 35-45 minutes
- Prep time: 10 minutes
- Cook time: 25-35 minutes
Variations
- Vegan version: Make the soup vegan by using tofu as your protein source and ensuring all the broth and sauces are plant-based.
- Protein options: You can add any protein you like, such as chicken breast, shrimp, or tofu. You can even add more vegetables like zucchini, peas, or bok choy to enhance the dish.
- Extra spice: If you prefer a spicier soup, add fresh chili peppers to the soup while cooking, or top with extra chili slices at the end.
- Rice or noodles: For a more filling meal, add cooked rice, rice noodles, or soba noodles to the soup for added texture and depth.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld together and improve after sitting for a day.
- Freezing: You can freeze this soup for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To reheat, thaw in the fridge overnight and warm it up on the stove. You may need to add a splash of broth or coconut milk to bring it back to the desired consistency.
FAQs
Can I use light coconut milk?
Yes, you can use light coconut milk for a lower-fat version of this soup. However, the soup will be slightly less creamy. For the best texture, full-fat coconut milk is recommended.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. It’s a great option for meal prep, and the flavors actually improve after sitting for a while.
Can I substitute the sweet potato?
Yes, you can substitute the sweet potato with regular potatoes, butternut squash, or even carrots for a different flavor and texture.
Can I make this soup spicier?
Absolutely! Add more red curry paste, a diced jalapeño, or a pinch of cayenne pepper to make the soup spicier. Adjust the heat level to your liking!
How do I thicken the soup?
If you prefer a thicker soup, you can blend a portion of the soup with an immersion blender or in a regular blender. This will give the soup a creamier texture without needing to add extra cream.
Conclusion
Thai Coconut Curry Soup is a rich and flavorful dish that’s both comforting and full of vibrant flavors. The creamy coconut milk base, combined with the aromatic spices, tender vegetables, and protein of your choice, creates a truly satisfying meal. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this soup is the perfect choice. With its layers of flavor and satisfying textures, Thai Coconut Curry Soup will quickly become a go-to recipe in your collection.
PrintThai Coconut Curry Soup
Thai Coconut Curry Soup is a vibrant and flavorful dish with a creamy coconut milk base, aromatic spices, and fresh vegetables. It’s a healthy and satisfying meal that’s customizable with your choice of protein, perfect for a cozy meal or special occasion.
- Prep Time: 10 minutes
- Cook Time: 25-35 minutes
- Total Time: 35-45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Ingredients
- 1 tablespoon olive oil (or coconut oil)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1–2 tablespoons red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk (full-fat or light)
- 4 cups vegetable broth (or chicken broth)
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced (optional)
- 1 can (15 oz) chickpeas, drained and rinsed (optional)
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- 1 teaspoon brown sugar (or palm sugar, for a more authentic taste)
- 1/2 cup fresh cilantro, chopped (optional)
- 1 lime, juiced
- 2 cups spinach or kale, chopped (optional, for added greens)
- Protein of choice (chicken breast, shrimp, or tofu)
- For garnish (optional):
- Lime wedges
- Chopped cilantro
- Sliced chili peppers
- Crushed peanuts or cashews
Instructions
Heat olive oil (or coconut oil) in a large pot over medium heat. Add chopped onion and sauté for 3-5 minutes, until soft and translucent.
- Add minced garlic, ginger, and red curry paste, cooking for another 1-2 minutes, until fragrant.
- Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer, scraping any bits stuck to the bottom of the pot.
- Add diced sweet potato, red bell pepper, and mushrooms (if using). Simmer for 10-15 minutes, until vegetables are tender. If using chicken, tofu, or shrimp, add them now and cook until the protein is fully cooked.
- Stir in soy sauce, brown sugar, and lime juice. Taste the soup and adjust seasoning with more curry paste, soy sauce, or sugar if desired.
- Stir in spinach or kale (if using) and cook for another 2-3 minutes until wilted.
- Ladle soup into bowls and garnish with fresh cilantro, lime wedges, sliced chili peppers, and chopped peanuts or cashews for extra crunch. Serve hot.
Notes
- For a vegan version, use tofu as the protein source and ensure all broth and sauces are plant-based.
- For extra spice, add fresh chili peppers, extra curry paste, or cayenne pepper to the soup while cooking.
- For added texture and substance, you can include cooked rice, rice noodles, or soba noodles in the soup.
- If you prefer a thicker soup, blend a portion of it with an immersion blender for a creamier consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
