Go Back
Thai Curry Soup
Sofia

Thai Curry Soup

This Thai Curry Soup is a cozy, flavorful blend of red curry, creamy coconut milk, fresh veggies, and your choice of protein. Easy to make and endlessly customizable!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 tbsp coconut oil
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp red Thai curry paste
  • 4 cups vegetable or chicken broth
  • 1 can 13.5 oz coconut milk
  • 1 cup sliced mushrooms
  • 1 cup bell peppers sliced
  • 1 cup shredded carrots
  • 1 cup spinach or kale
  • 1 cup cubed tofu or cooked shrimp/chicken
  • 1 tbsp soy sauce
  • 1 tsp brown sugar optional
  • Juice of 1 lime
  • Fresh cilantro chili flakes, lime wedges, noodles or rice for serving

Method
 

  1. Heat coconut oil in a pot over medium heat. Add onion and sauté until soft. Add garlic and ginger, cook 1 minute.
  2. Stir in curry paste, cook for 1 minute. Add broth and bring to a simmer.
  3. Add coconut milk, mushrooms, bell peppers, and carrots. Simmer 10–12 minutes.
  4. Stir in tofu/chicken/shrimp and spinach. Cook 3–5 minutes.
  5. Add soy sauce, lime juice, and sugar. Taste and adjust.
  6. Serve hot with toppings and rice or noodles.

Notes

  • For a richer flavor, use full-fat coconut milk.
  • Add more broth if you prefer it less creamy.
  • Make it spicy with extra curry paste or Sriracha.
  • This soup keeps in the fridge for 4 days and freezes well without noodles.