Name: Thai Coconut Curry Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil; 1 large yellow onion, finely chopped; 2 red bell peppers, seeded and thinly sliced; 4 cloves garlic, minced; 1 inch ginger, peeled and grated; 1-2 red chilies, finely chopped (adjust to your spice preference); 2 tablespoons red curry paste (Thai Kitchen brand recommended); 4 cups vegetable broth (or chicken broth for richer flavor); 1 (13.5 ounce) can full-fat coconut milk; 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon fish sauce (optional, adds umami); 1 tablespoon brown sugar (or maple syrup); 1 lime, juiced; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (or tofu for vegetarian option); 1 cup broccoli florets; 1 cup sliced mushrooms (shiitake, cremini, or button); 1 cup snow peas; 1 (8 ounce) can bamboo shoots, drained; 1 (8 ounce) can water chestnuts, drained and sliced; Fresh cilantro, chopped; Fresh basil, chopped; Lime wedges; Red pepper flakes; Toasted sesame seeds

Ingredients

2 tablespoons coconut oil

1 large yellow onion, finely chopped

2 red bell peppers, seeded and thinly sliced

4 cloves garlic, minced

1 inch ginger, peeled and grated

1-2 red chilies, finely chopped (adjust to your spice preference)

2 tablespoons red curry paste (Thai Kitchen brand recommended)

4 cups vegetable broth (or chicken broth for a richer flavor)

1 (13.5 ounce) can full-fat coconut milk

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon fish sauce (optional, adds umami)

1 tablespoon brown sugar (or maple syrup)

1 lime, juiced

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (or tofu for vegetarian option)

1 cup broccoli florets

1 cup sliced mushrooms (shiitake, cremini, or button)

1 cup snow peas

1 (8 ounce) can bamboo shoots, drained

1 (8 ounce) can water chestnuts, drained and sliced

Fresh cilantro, chopped

Fresh basil, chopped

Lime wedges

Red pepper flakes

Toasted sesame seeds

Instructions

Step 1: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and red bell peppers and cook until softened, about 5-7 minutes, stirring occasionally to prevent burning.

Step 2: Add the minced garlic, grated ginger, and chopped red chilies to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

Step 3: Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant and evenly distributed. Scrape the bottom of the pot to prevent sticking.

Step 4: Pour in the vegetable broth and coconut milk. Stir well to combine all ingredients. Bring the mixture to a simmer.

Step 5: Add the soy sauce (or tamari), fish sauce (if using), and brown sugar (or maple syrup). Stir well to dissolve the sugar and combine the flavors. Taste and adjust seasoning as needed.

Step 6: Reduce heat to low and simmer for 10-15 minutes, allowing the flavors to meld.

Step 7: Add the chicken pieces (or tofu cubes) to the simmering soup. Cook until the chicken is cooked through and no longer pink inside, about 5-7 minutes. If using tofu, cook until heated through and slightly browned.

Step 8: Add the broccoli florets, sliced mushrooms, snow peas, bamboo shoots, and water chestnuts to the soup. Cook until the vegetables are tender-crisp, about 3-5 minutes.

Step 9: Stir in the lime juice just before serving.

Step 10: Ladle the Thai coconut curry soup into bowls.

Step 11: Garnish generously with fresh cilantro, fresh basil, lime wedges, red pepper flakes (if desired), and toasted sesame seeds.

Step 12: Serve immediately while hot and flavorful. Enjoy!

Tips & Variations

For a spicier soup, add more red chilies or a pinch of cayenne pepper.

Substitute chicken with shrimp or keep it vegetarian by using extra tofu and vegetable broth.

Use cremini or shiitake mushrooms for a deeper umami flavor.

To add crunch, sprinkle roasted peanuts or cashews on top before serving.

Adjust the thickness by adding more broth if you prefer a lighter soup.

FAQs

Can I make this soup vegan?

Yes! Simply replace chicken with tofu and skip the fish sauce or use a vegan alternative. Make sure to use vegetable broth and tamari instead of soy sauce if you need it gluten-free.

What can I substitute for red curry paste?

If you can’t find red curry paste, you can use yellow or green curry paste, but keep in mind the flavor profile will be slightly different. Alternatively, make a quick paste with chili flakes, garlic, ginger, and some curry powder for a more homemade approach.