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.
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.