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Thai Coconut Curry Soup

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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.

Ingredients

  1. 1 tablespoon olive oil (or coconut oil)
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 1 tablespoon fresh ginger, minced
  5. 1–2 tablespoons red curry paste (adjust to taste)
  6. 1 can (14 oz) coconut milk (full-fat or light)
  7. 4 cups vegetable broth (or chicken broth)
  8. 1 medium sweet potato, peeled and diced
  9. 1 red bell pepper, sliced
  10. 1 cup mushrooms, sliced (optional)
  11. 1 can (15 oz) chickpeas, drained and rinsed (optional)
  12. 1 tablespoon soy sauce or tamari (for gluten-free option)
  13. 1 teaspoon brown sugar (or palm sugar, for a more authentic taste)
  14. 1/2 cup fresh cilantro, chopped (optional)
  15. 1 lime, juiced
  16. 2 cups spinach or kale, chopped (optional, for added greens)
  17. Protein of choice (chicken breast, shrimp, or tofu)
  18. For garnish (optional):
  19. Lime wedges
  20. Chopped cilantro
  21. Sliced chili peppers
  22. 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.

  1. Add minced garlic, ginger, and red curry paste, cooking for another 1-2 minutes, until fragrant.
  2. Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer, scraping any bits stuck to the bottom of the pot.
  3. 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.
  4. 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.
  5. Stir in spinach or kale (if using) and cook for another 2-3 minutes until wilted.
  6. 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

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