thai coconut curry soup recipe

Written ByJenny Smyth Posted on
thai coconut curry soup recipe
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The Best thai coconut curry soup recipe

I’ve always been a huge fan of Thai food, and this Thai coconut curry soup recipe is one of my family’s absolute favorites. It’s a dish that’s steeped in history and culture, originating from the rich and diverse culinary traditions of Thailand.

The creamy coconut milk, the aromatic spices, and the tender vegetables all come together to create a truly authentic and mouthwatering experience. But what I love most about this recipe is how easy it is to make at home.

With just a few simple ingredients and some basic cooking techniques, you can transport your taste buds to the bustling streets of Bangkok without ever leaving your kitchen. And the best part?

It’s a recipe that’s perfect for any occasion – whether you’re looking for a quick weeknight dinner or a special treat for guests. My kids adore it, my husband requests it frequently, and I love how versatile it is – serve it as a main course or add some crusty bread for a satisfying meal.

Plus, with its numerous health benefits, I feel good about serving it to my family. Coconut milk is an excellent source of healthy fats, protein, and fiber, making it an excellent addition to any meal.

And with its rich and creamy texture, this soup is sure to become a staple in your household as well.

Thai Coconut Curry Soup

Thai Coconut Curry Soup

4.8 from 1802 votes

A fragrant and creamy soup made with coconut milk, red curry paste, and tender vegetables. This comforting dish is quick to prepare and perfect for a weeknight meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup Base

1 tablespoon vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
4 cups vegetable broth
1 can (13.5 oz) coconut milk
1 tablespoon soy sauce
1 teaspoon brown sugar
Juice of 1 lime

For the Vegetables and Toppings

1 red bell pepper, thinly sliced
1 cup snap peas, halved
1 cup mushrooms, sliced
1/2 cup fresh cilantro, chopped
2 green onions, sliced
Optional: cooked rice or noodles for serving

👨‍🍳Directions

1Heat the vegetable oil in a large pot over medium heat.
2Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
3Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4Add the red curry paste and cook for another minute, stirring constantly to prevent burning.
5Pour in the vegetable broth and coconut milk, then add the soy sauce and brown sugar.
6Bring the mixture to a gentle boil over high heat, then reduce the heat to low and simmer for 10 minutes.
7Add the sliced bell pepper, snap peas, and mushrooms to the pot.
8Simmer for 5 to 7 minutes until the vegetables are tender but still crisp.
9Remove the pot from the heat and stir in the lime juice.
10Taste and adjust seasoning with more soy sauce or lime juice if desired.
11Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions.
12Serve hot over cooked rice or noodles if preferred.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 16g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 7g

📝Notes

For a spicier soup, add an extra tablespoon of red curry paste. You can substitute any vegetables you have on hand, such as zucchini or carrots.

Watch Video Of How Thai Coconut Curry Soup Works

This Thai coconut curry soup recipe has been a staple in our household for years, and I’m confident it will be in yours as well. It’s a dish that’s easy to make ahead of time and reheats beautifully – perfect for those busy weeknights when you need something quick but still delicious.

Plus, with its rich flavors and textures, it’s sure to impress even the pickiest eaters. Whether you’re serving it as a main course or adding some crusty bread on the side, this Thai coconut curry soup recipe is sure to become a favorite in your household.

❓ Frequently Asked Questions About Thai Coconut Curry Soup

Q: What type of coconut milk should I use?

In this recipe, we recommend using full-fat coconut milk for the best flavor and texture. You can find full-fat coconut milk at most Asian grocery stores or online.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance by preparing the curry paste ahead of time and storing it in an airtight container in the refrigerator for up to 1 week or freezing it for up to 3 months.

Q: How do I know if my soup is too thick or too thin?

If your soup is too thick, simply add a little more coconut milk or water to thin it out. If it’s too thin, add more curry paste or simmer the soup for a few more minutes to reduce the liquid.

Q: Can I customize this recipe with different vegetables?

Yes! Feel free to add or substitute different vegetables such as bell peppers, carrots, potatoes, or zucchini to suit your taste preferences.

Q: How do I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Reheat the soup gently over low heat until warmed through.

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