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Want to warm up with a tasty bowl of Thai coconut curry soup? You’re in luck! This soup is quick to make and packed with flavor. It blends coconut milk, curry paste, and your choice of protein for a cozy meal.
You can whip up this soup in about 20 minutes. It’s perfect for chilly days or when you need a comforting dinner. Try it with shrimp, chicken, or veggies – it’s easy to customize!
Thai Coconut Curry Soup: Exact Ingredients (+ Possible Substitutes)
Here’s a list of ingredients you’ll need to make Thai Coconut Curry Soup:
- Coconut oil (or vegetable oil)
- Bell peppers, sliced
- Onion, diced
- Red curry paste
- Fresh ginger, minced
- Garlic cloves, minced
- Chicken stock (or vegetable broth)
- Coconut milk
- Fish sauce
- Brown sugar
- Chicken breast, cubed (or tofu for vegetarian option)
- Mushrooms, sliced
- Kale or spinach, chopped
You can add these extras for more flavor:
- Lemongrass, minced
- Thai chilies, sliced
- Lime juice
- Cilantro, chopped
Don’t worry if you’re missing an ingredient. You can swap chicken stock for vegetable broth, or use soy sauce instead of fish sauce. No kale? Spinach works great too.
For a vegetarian version, replace chicken with tofu or extra veggies. You can also use different mushrooms like shiitake or oyster for varied textures.
Remember, you can adjust the spice level by adding more or less curry paste. Start with a little and taste as you go!
Instructions
Heat coconut oil in a large pot over medium heat. Add diced onions and bell peppers. Cook for 3-4 minutes until they start to soften.
Stir in red curry paste, minced garlic, and grated ginger. Cook for another minute until fragrant.
Pour in coconut milk and chicken broth. Add fish sauce and brown sugar. Bring the mixture to a boil, then reduce heat to simmer.
Add diced chicken and cook for about 5 minutes until it’s no longer pink.
Toss in your choice of vegetables like mushrooms or zucchini. Simmer for 5-10 minutes until veggies are tender.
Squeeze in some lime juice and stir in fresh cilantro. Taste and adjust seasoning as needed.
Serve your Thai Coconut Curry Soup hot. You can garnish with extra cilantro and lime wedges if you like. Enjoy your flavorful creation!
Tips, Tricks & Storing
Make your Thai Coconut Curry Soup even better with these handy tips:
Use fresh herbs for the best flavor. Cilantro and basil really make the soup pop.
Don’t skimp on the curry paste. It’s the heart of the dish’s flavor.
Adjust the spice level to your liking. Add more or less curry paste or cayenne pepper.
Try different veggies like bell peppers, mushrooms, or kale to mix things up.
For a thicker soup, add a splash of cornstarch mixed with water.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm gently on the stove. Add a bit of broth if it’s too thick.
Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
Garnish with lime wedges, extra cilantro, or sliced chili peppers for a fresh touch.
For meal prep, cook the soup without the rice. Add freshly cooked rice when serving.