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–+ servings
Thai Coconut Curry Soup

Delicious Thai Coconut Curry Soup for Cozy Evenings

This Thai Coconut Curry Soup is a delightful blend of creamy coconut milk and aromatic spices, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Coconut Oil Feel free to swap with olive or vegetable oil.
  • 1 medium Yellow Onion Creates a fragrant base.
  • 3 cloves Garlic Minced, avoid burning.
  • 1 tablespoon Ginger Freshly grated is key.
  • 4 cups Vegetable Broth Chicken broth can be used.
  • 1 can Full-Fat Coconut Milk Light coconut milk may alter texture.
For the Flavor Boost
  • 2 tablespoons Red Curry Paste Essential for Thai flavors.
  • 2 tablespoons Soy Sauce Tamari for gluten-free.
  • 1 tablespoon Fish Sauce Omit for vegetarian options.
  • 1 tablespoon Brown Sugar Maple syrup can substitute.
  • 1 tablespoon Lime Juice Freshly squeezed is best.
For the Protein
  • 1 pound Chicken Breasts (or Tofu) Tofu is a vegetarian choice.
For the Vegetables
  • 1 cup Red Bell Peppers Adds sweetness and color.
  • 1 cup Broccoli Florets Nutrition and color booster.
  • 1 cup Sliced Mushrooms Umami and texture introduced.
  • 1 cup Snow Peas For crunch.
  • Bamboo Shoots Can be omitted.
  • Water Chestnuts Can be omitted.
For Garnishing
  • Fresh Herbs (Cilantro & Basil) Enhances aroma and flavor.
  • Lime Wedges
  • Red Pepper Flakes
  • Toasted Sesame Seeds For garnish.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add one chopped yellow onion and one diced red bell pepper, sauté for about 5-7 minutes until soft.
  2. Stir in 3 cloves of minced garlic, 1 tablespoon of freshly grated ginger, and 1-2 sliced red chilies. Sauté for about 1 minute.
  3. Add 2 tablespoons of red curry paste and mix thoroughly. Cook for 1-2 minutes.
  4. Pour in 4 cups of vegetable broth and 1 can of full-fat coconut milk. Stir and bring to a gentle simmer.
  5. Add 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Stir well and taste for seasoning adjustment.
  6. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
  7. Introduce 1 pound of cubed chicken or firm tofu and cook for an additional 5-7 minutes.
  8. Incorporate 1 cup of broccoli florets, 1 cup of sliced mushrooms, and 1 cup of snow peas. Cook for another 3-5 minutes.
  9. Just before serving, stir in the juice of 1 lime.
  10. Ladle soup into bowls and garnish with fresh herbs, lime wedges, red pepper flakes, and toasted sesame seeds. Serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 22gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 700IUVitamin C: 50mgCalcium: 60mgIron: 2mg

Notes

For best results, use fresh ingredients and adjust seasoning to taste. Freeze in portion-sized containers for up to 2 months.

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