Thai Coconut Curry Soup

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If you’re craving a bowl of warm, comforting, and vibrant flavors, look no further than this Thai Coconut Curry Soup. This dish perfectly balances creamy coconut milk, fragrant spices, and fresh ingredients to create a soup that feels like a hug in a bowl.

Thai Coconut Curry Soup

Thai Coconut Curry Soup is more than just a recipe — it’s a celebration of Thai culinary tradition where creamy coconut milk meets the zing of curry paste and fresh herbs.

I first discovered this soup during a trip to Thailand, where street vendors and family kitchens served it with an authenticity and warmth that was unforgettable.

The blend of spices, the natural sweetness from the coconut, and the subtle heat made it an instant favorite.

I adapted the recipe to make it simple and accessible at home, keeping the spirit of the original intact while allowing flexibility for different dietary preferences.

Why You’ll Love This

Rich, Layered Flavor Profile
This soup offers a harmonious blend of creamy coconut milk, aromatic lemongrass, fresh ginger, and spicy red curry paste. Each spoonful delivers complexity — from sweet and savory to a gentle kick of heat — making every bite exciting and satisfying.

Nourishing and Wholesome
Packed with vegetables, lean proteins like chicken or tofu, and nourishing coconut milk, this soup is both comforting and nutritious. It’s naturally gluten-free and can be adapted for vegan or paleo diets, making it a healthy choice for diverse lifestyles.

Quick and Easy to Make
Despite its complex taste, the recipe comes together in under 40 minutes, using simple steps and common kitchen tools. It’s perfect for busy weeknights when you want something special without hours in the kitchen.

Versatile and Customizable
Whether you want it spicier, milder, or packed with your favorite veggies, this soup is highly adaptable. You can swap proteins, adjust spice levels, and even turn it into a stew by adding noodles or rice — the possibilities are endless.

Thai Coconut Curry Soup

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Cuisine Type(s): Thai, Southeast Asian, Gluten-Free
  • Servings: 4
  • Estimated Cost: Moderate (depends on fresh herbs and protein choice)

Equipment Needed

  • Medium-sized pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Optional: Blender (if making homemade curry paste)

Ingredients

  • 1 tablespoon coconut oil or vegetable oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 tablespoons red Thai curry paste (adjust to taste)
  • 1 stalk lemongrass, bruised and cut into pieces (optional but recommended)
  • 4 cups vegetable or chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced mushrooms (shiitake or cremini work well)
  • 1 cup baby spinach or kale leaves
  • 1 cup cooked shredded chicken or cubed tofu (optional for protein)
  • 1 tablespoon fish sauce or soy sauce (for vegan version)
  • Juice of 1 lime
  • Fresh cilantro leaves and sliced green onions for garnish
  • Cooked jasmine rice or rice noodles, for serving (optional)

Step-by-Step Instructions

  1. Sauté Aromatics: Heat the coconut oil in your pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Stir frequently until the onion becomes translucent and fragrant — about 3 to 5 minutes. This step builds the flavor foundation for your soup.
  2. Add Curry Paste and Lemongrass: Stir in the red curry paste and lemongrass pieces, cooking for another 2 minutes. This allows the curry paste to release its oils and deepen the soup’s flavor.
  3. Simmer the Base: Pour in the broth and coconut milk, stirring well to combine. Add the cubed sweet potatoes and bring everything to a gentle boil. Reduce heat and simmer for 10-12 minutes or until the sweet potatoes are tender.
  4. Add Vegetables and Protein: Toss in the sliced red bell peppers, mushrooms, and your choice of protein (chicken or tofu). Simmer for another 5 minutes until the vegetables soften but still hold their texture.
  5. Finish with Greens and Seasoning: Stir in the baby spinach or kale leaves until wilted. Add fish sauce or soy sauce for saltiness, and squeeze in fresh lime juice for brightness. Adjust seasoning to taste.
  6. Serve and Garnish: Ladle the soup into bowls over cooked jasmine rice or noodles if desired. Garnish with fresh cilantro leaves and sliced green onions for a burst of color and flavor.

Nutrition Facts (Approximate per serving)

  • Calories: 320
  • Protein: 18g (with chicken) / 10g (with tofu)
  • Carbohydrates: 28g
  • Fiber: 5g
  • Fat: 18g (mostly from coconut milk)
  • Sodium: 750mg
  • Vitamin A: 75% DV (from sweet potatoes and bell peppers)
  • Vitamin C: 50% DV
  • Iron: 15% DV

Tips for Success

  • Use Fresh Ingredients: Fresh ginger, garlic, and lemongrass make a huge difference in flavor authenticity. If you can’t find lemongrass, a splash of lime zest can add a similar brightness.
  • Adjust Spice Levels Gradually: Thai curry paste can be potent, so start with less and increase as you taste. Remember, it’s easier to add more heat than to tone it down later.
  • Don’t Overcook Vegetables: Keep your veggies vibrant and slightly crisp by adding them in stages, especially delicate greens at the end. Overcooking can dull their flavor and texture.
  • Balance Flavors: The soup should have a balance of spicy, salty, sweet, and sour notes. Taste often and tweak by adding lime juice, fish sauce, or a pinch of sugar to get that perfect harmony.

Common Questions

Can I make this soup vegan?
Absolutely! Skip the chicken and fish sauce, and use tofu or more vegetables instead. Replace fish sauce with soy sauce or tamari for a vegan-friendly version.

What can I substitute for lemongrass?
If fresh lemongrass is unavailable, use a teaspoon of lime zest and a splash of lime juice for a similar citrusy aroma. Dried lemongrass powder can also work but use sparingly.

How long does this soup keep in the fridge?
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to maintain texture.

Can I freeze Thai Coconut Curry Soup?
Yes, but be aware that coconut milk may separate when frozen. Stir well after thawing and gently reheat to bring it back together. Avoid freezing if you’ve added fresh greens or noodles.

Variations & Substitutions

For a heartier meal, add cooked rice noodles or jasmine rice directly into the soup just before serving. You can swap sweet potatoes for butternut squash or carrots for a different twist on sweetness and texture. For a protein-packed variation, shrimp or thinly sliced beef are delicious alternatives to chicken or tofu. If you prefer a milder soup, use green curry paste instead of red for a fresher, herbaceous flavor.

Serving & Pairing Suggestions

Serve this Thai Coconut Curry Soup with a side of steamed jasmine rice or sticky rice to soak up the luscious broth. Fresh cucumber salad or a simple mango salad with chili and lime makes a refreshing complement. For drinks, try a crisp Riesling or a light Thai iced tea to round out the meal.

Thai Coconut Curry Soup

If you’re craving a bowl of warm, comforting, and vibrant flavors, look no further than this Thai Coconut Curry Soup. This dish perfectly balances creamy coconut milk, fragrant spices, and fresh ingredients to create a soup that feels like a hug in a bowl.
Course Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 320kcal

Ingredients

  • 1 tablespoon coconut oil or vegetable oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 –2 tablespoons red Thai curry paste adjust to taste
  • 1 stalk lemongrass bruised and cut into pieces (optional but recommended)
  • 4 cups vegetable or chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium sweet potato peeled and cubed
  • 1 red bell pepper thinly sliced
  • 1 cup sliced mushrooms shiitake or cremini work well
  • 1 cup baby spinach or kale leaves
  • 1 cup cooked shredded chicken or cubed tofu optional for protein
  • 1 tablespoon fish sauce or soy sauce for vegan version
  • Juice of 1 lime
  • Fresh cilantro leaves and sliced green onions for garnish
  • Cooked jasmine rice or rice noodles for serving (optional)

Instructions

  • Sauté Aromatics: Heat the coconut oil in your pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Stir frequently until the onion becomes translucent and fragrant — about 3 to 5 minutes. This step builds the flavor foundation for your soup.
  • Add Curry Paste and Lemongrass: Stir in the red curry paste and lemongrass pieces, cooking for another 2 minutes. This allows the curry paste to release its oils and deepen the soup’s flavor.
  • Simmer the Base: Pour in the broth and coconut milk, stirring well to combine. Add the cubed sweet potatoes and bring everything to a gentle boil. Reduce heat and simmer for 10-12 minutes or until the sweet potatoes are tender.
  • Add Vegetables and Protein: Toss in the sliced red bell peppers, mushrooms, and your choice of protein (chicken or tofu). Simmer for another 5 minutes until the vegetables soften but still hold their texture.
  • Finish with Greens and Seasoning: Stir in the baby spinach or kale leaves until wilted. Add fish sauce or soy sauce for saltiness, and squeeze in fresh lime juice for brightness. Adjust seasoning to taste.
  • Serve and Garnish: Ladle the soup into bowls over cooked jasmine rice or noodles if desired. Garnish with fresh cilantro leaves and sliced green onions for a burst of color and flavor.

Notes

  • Use Fresh Ingredients: Fresh ginger, garlic, and lemongrass make a huge difference in flavor authenticity. If you can’t find lemongrass, a splash of lime zest can add a similar brightness.
  • Adjust Spice Levels Gradually: Thai curry paste can be potent, so start with less and increase as you taste. Remember, it’s easier to add more heat than to tone it down later.
  • Don’t Overcook Vegetables: Keep your veggies vibrant and slightly crisp by adding them in stages, especially delicate greens at the end. Overcooking can dull their flavor and texture.
  • Balance Flavors: The soup should have a balance of spicy, salty, sweet, and sour notes. Taste often and tweak by adding lime juice, fish sauce, or a pinch of sugar to get that perfect harmony.

I hope this Thai Coconut Curry Soup brings a burst of flavor and warmth to your kitchen!

It’s perfect for weeknight dinners, cozy weekends, or anytime you need a little culinary escape.

Give it a try, customize it to your liking, and enjoy the vibrant tastes of Thailand from the comfort of your home.

Happy cooking!

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