Description
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Discover the secrets to Thai Coconut Curry Soup—creamy coconut milk, bold curry, and fresh herbs in every delicious bite.
Ingredients
1 tbsp coconut oil
1 small onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
4 cups vegetable or chicken broth
2 cans (13.5 oz each) full-fat coconut milk
1 tbsp fish sauce or soy sauce
1 tbsp brown sugar
Juice of 1 lime
1–2 cups chopped vegetables (bell peppers, mushrooms, carrots)
1 cup cooked chicken, shrimp, or tofu (optional)
Fresh cilantro, Thai basil, or green onions for garnish
Cooked rice or rice noodles (optional)
Instructions
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Heat coconut oil in a large pot over medium heat.
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Add diced onion and cook until softened (3-4 minutes).
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Stir in garlic and ginger; cook 1 more minute.
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Add red curry paste; cook 1-2 minutes to deepen the flavor.
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Pour in broth, then add coconut milk, fish sauce, and brown sugar. Stir well.
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Bring to a gentle simmer and add vegetables and protein.
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Simmer for 10–15 minutes until veggies are tender and protein is cooked.
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Stir in lime juice. Adjust seasoning to taste.
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Serve hot, garnished with herbs and optional rice or noodles.
Notes
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Use full-fat coconut milk for a creamier texture.
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Adjust spice level by increasing or reducing red curry paste.
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Add extra lime juice or sugar at the end to balance flavors.
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Customize with your favorite veggies or proteins.
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Garnish with crushed peanuts or chili oil for extra flair.
- Prep Time: 10minutes
- Cook Time: 25minutes