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Thai Coconut Curry Soup

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A cozy, fragrant Thai Coconut Curry Soup that combines creamy coconut milk, red curry, lime, and fresh herbs for a perfect balance of heat, tang, and sweetness.

Ingredients

Scale
  • 1–2 tbsp red curry paste (adjust to taste)
  • 1 tbsp neutral oil (vegetable, avocado)
  • 1 onion, thinly sliced
  • 2–3 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 stalk lemongrass, smashed and sliced (or 1 tbsp lemongrass paste)
  • 2 cups mixed mushrooms or sliced bell pepper and carrots
  • 1 can (14 oz) full-fat coconut milk
  • 3 cups vegetable or chicken broth
  • 1–2 tbsp fish sauce (or soy sauce for vegetarian)
  • 1 tbsp brown sugar or palm sugar
  • 1 lime, juiced
  • Fresh cilantro and Thai basil to finish
  • Optional: Tofu, shrimp, or cooked chicken for protein
  • Cooked rice or rice noodles to serve

Instructions

  1. Heat oil in a large pot over medium heat. Add sliced onion and a pinch of salt. Cook until soft, about 5 minutes.
  2. Add garlic, ginger, and lemongrass. Cook 1 minute until fragrant. Stir in red curry paste and toast for 30 seconds.
  3. Pour in coconut milk and broth. Whisk to combine the paste with the liquids.
  4. Add vegetables and simmer 8–10 minutes until tender. If using quick-cooking proteins like shrimp or tofu, add them in the last 5 minutes. For chicken, add cooked shredded chicken to warm through.
  5. Season with fish sauce or soy sauce, brown sugar, and lime juice. Taste and adjust salt, heat, and acidity.
  6. Finish with chopped cilantro and Thai basil. Serve over rice or rice noodles.

Notes

This soup freezes well in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Nutrition

Find it online: https://recipesunfolded.com/thai-coconut-curry-soup/

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