Description
Experience the rich, creamy, and spicy taste of Thai Coconut Curry Soup, a comforting and vibrant dish made with coconut milk, aromatic curry spices, fresh herbs, and your choice of protein and vegetables. Perfect for any season, this one-pot meal is easy to customize and delivers a delightful balance of sweet, savory, and spicy flavors.
Ingredients
Scale
Base Ingredients
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Protein Options
- 1 lb chicken breast, diced (or)
- 1 block firm tofu, cubed (or)
- 8 oz shrimp or fish fillets, cut into pieces
Vegetables
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 medium zucchini, sliced
- Optional: 1 cup baby spinach, snap peas, or carrots
Seasonings and Flavor Enhancers
- 2 tablespoons fish sauce or soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar or palm sugar
Fresh Herbs and Garnishes
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- Optional garnishes: sliced red chilies, chopped fresh cilantro, lime wedges, crispy fried shallots, toasted peanuts or cashews
Instructions
- Prepare Your Ingredients: Dice your protein into bite-sized pieces, chop the vegetables evenly, and mince the garlic and ginger to prepare everything for cooking.
- Sauté Aromatics and Curry Paste: In a large pot, heat a little oil over medium heat. Add the minced garlic, ginger, and red curry paste. Cook gently, stirring frequently until fragrant, to build a flavorful foundation for the soup.
- Add Coconut Milk and Simmer: Pour in the coconut milk and bring the mixture to a gentle simmer. Stir occasionally to blend all the flavors smoothly.
- Cook Protein and Vegetables: Add your choice of protein (chicken, tofu, or seafood) along with the bell peppers, mushrooms, zucchini, and any optional vegetables. Simmer until the protein is fully cooked and the vegetables are tender but still crisp.
- Season and Finish: Stir in the fish sauce or soy sauce, fresh lime juice, and sugar to balance the flavors. Remove the pot from heat and fold in the fresh basil and cilantro leaves to add vibrant herbal freshness.
Notes
- Use full-fat coconut milk for the richest and creamiest texture.
- Toast the curry paste with garlic and ginger to release deeper, complex flavors.
- Adjust the spice level gradually by starting with less curry paste and adding more as needed.
- Add fresh herbs at the end to preserve their bright color and aroma.
- Taste and adjust acidity, sweetness, and saltiness to achieve perfect flavor balance.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This soup freezes well; cool completely before freezing and thaw overnight in the fridge before reheating gently.
- Serve with jasmine rice, sticky rice, or a cucumber salad for a complete meal.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
Keywords: Thai soup, coconut curry, coconut milk soup, red curry soup, Thai coconut curry, easy soup recipe, spicy coconut soup, Thai cuisine