thai coconut curry soup
This flavorful Thai coconut curry soup is rich and creamy, infused with aromatic spices and fresh ingredients. It’s perfect for a comforting meal packed with warmth and taste.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups
- 1 set measuring spoons
- 1 ladle
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste Adjust spiciness as desired.
- 1 can coconut milk 400 ml
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- 1 cup bell peppers, sliced Mixed colors.
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 1 cup spinach leaves
- Juice of 1 lime
- Fresh cilantro, for garnish
- cooked rice or noodles For serving (optional).
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and ginger; cook for another 1-2 minutes until fragrant.
- Add the red curry paste to the pot and mix well; cook for an additional 2-3 minutes to enhance the flavors.
- Pour in the coconut milk and vegetable broth while stirring constantly. Smooth out any lumps from the curry paste.
- Add the soy sauce and brown sugar to the mixture; stir well to combine.
- Bring the soup to a gentle simmer, then add the sliced bell peppers, carrots, and mushrooms. Cook for 10-12 minutes until the vegetables are tender.
- Stir in the spinach leaves and cook for another 2-3 minutes until wilted.
- Finish with lime juice and adjust seasoning as needed.
- Serve the soup hot, garnished with fresh cilantro and over cooked rice or noodles if desired.
Notes
Feel free to add proteins like tofu, shrimp, or chicken to enhance the soup further.
Adjust the level of spiciness by using more or less red curry paste.
This soup can be stored in the refrigerator for up to 3 days, and it freezes well for longer storage.