Description
Warm up with a bowl of flavorful Thai Red Curry Soup, a comforting and aromatic dish that combines the richness of coconut milk with the bold flavors of Thai red curry paste. This soup is versatile and can be customized with your choice of protein and vegetables.
Ingredients
Scale
Main Soup Ingredients:
- 1 tablespoon coconut oil
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon brown sugar
Add-ins:
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 cup baby spinach or bok choy
- 1 cup cooked chicken, tofu, or shrimp (optional)
- Juice of 1 lime
- Fresh cilantro, green onions, and lime wedges for garnish
Instructions
- Prepare Aromatic Base: Heat coconut oil in a large pot, sauté onion until softened. Add garlic, ginger, and curry paste, cook until fragrant.
- Add Broth and Coconut Milk: Pour in broth and coconut milk, add fish sauce, brown sugar, and simmer gently.
- Cook Vegetables and Protein: Add bell pepper, mushrooms, and cook until tender. Stir in spinach and protein if using.
- Finish and Serve: Stir in lime juice, adjust seasoning, and garnish with cilantro, green onions, and lime wedges.
Notes
- Add rice noodles or jasmine rice for a heartier version.
- For extra heat, increase red curry paste or add Thai chili.
- This soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
