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Thai Coconut Curry Soup

A vibrant and creamy soup blending coconut milk with spicy curry paste and fresh vegetables, perfect for cozy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Coconut Milk (400ml)
  • 2 tablespoons Curry Paste red or green Thai curry paste
  • 3 cups Vegetable Broth
  • 1 cup Chicken or Tofu (sliced thin)
  • 1 cup Bell Peppers (sliced)
  • 1 cup Carrots (sliced)
  • 1 cup Mushrooms (sliced)
  • 1 tablespoon Fresh Ginger (grated)
  • 3 cloves Garlic (minced)
  • 2 tablespoons Lime Juice (freshly squeezed)
  • Fresh Cilantro (for garnish)
  • Salt (to taste)
  • Pepper (to taste)

Method
 

Preparation
  1. In a large soup pot over medium heat, add a splash of oil and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
  2. Stir in the curry paste and cook for another minute, allowing the flavors to bloom.
  3. Pour in the vegetable broth and bring the mixture to a gentle boil.
  4. Once boiling, reduce the heat and stir in the coconut milk, making sure it's well combined.
  5. Toss in the sliced chicken or tofu, bell peppers, carrots, and mushrooms. Allow the soup to simmer for about 10 minutes, or until the vegetables are tender and the protein is cooked through.
  6. Add the lime juice, salt, and pepper to taste, adjusting to your liking.
  7. Ladle the soup into bowls, garnish with fresh cilantro, and serve piping hot.

Notes

Customize the heat by adjusting the amount of curry paste. Substitute proteins as desired, and try adding vegetables like spinach or zucchini. Store leftovers in the refrigerator for up to 3-4 days, or freeze for up to 3 months.