Description
This Thai Coconut Curry Soup is a vibrant and comforting dish bursting with authentic flavors. Creamy coconut milk, fragrant red curry paste, and fresh ginger blend beautifully with crisp vegetables and protein-rich tofu, creating a rich, spicy, and aromatic soup that’s perfect for a quick, wholesome meal. Easily adaptable with chicken or shrimp, it offers a perfect balance of spicy, sweet, and tangy notes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon brown sugar
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 1 cup snap peas
- 1 block (14 oz) firm tofu, cubed (or cooked chicken/shrimp)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/4 cup fresh basil leaves, chopped (optional)
- Salt and pepper to taste
- Cooked jasmine rice or rice noodles (optional)
Instructions
- Heat oil and sauté onion: Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until the onion softens and becomes translucent.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger, cooking for about 1 minute until they become fragrant but not browned.
- Cook red curry paste: Incorporate 2 tablespoons of red curry paste into the pot, stirring continuously and cooking for 1-2 minutes to enhance the flavors.
- Add liquids and bring to simmer: Pour in the can of coconut milk and 4 cups of vegetable broth. Stir well and bring the mixture to a gentle simmer.
- Add vegetables and seasonings: Mix in 1 tablespoon soy sauce (or tamari for gluten-free), 1 teaspoon brown sugar, 2 cups broccoli florets, 1 thinly sliced red bell pepper, 1 cup julienned carrots, and 1 cup snap peas. Allow the soup to simmer for 10-12 minutes until the vegetables are tender but still crisp.
- Add tofu or protein: Gently fold in the cubed firm tofu or your choice of cooked chicken or shrimp. Simmer for an additional 5 minutes to heat through and infuse flavors.
- Finish with fresh herbs and seasoning: Stir in the juice of 1 lime, 1/4 cup chopped fresh cilantro, and optionally 1/4 cup fresh chopped basil leaves. Taste and adjust seasoning with salt and pepper as desired.
- Serve and garnish: Serve the soup hot on its own or over cooked jasmine rice or rice noodles if preferred. Garnish with extra cilantro or lime wedges for added freshness and tang.
Notes
- You can substitute tofu with cooked chicken or shrimp for a non-vegetarian option.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- If you prefer a spicier soup, add extra red curry paste or a dash of chili flakes.
- Fresh basil is optional but adds a lovely aromatic flavor.
- For a thicker soup, reduce the amount of vegetable broth slightly.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
