Description
This Thai Coconut Curry Soup is a vibrant, flavorful dish combining the richness of coconut milk with aromatic spices and fresh vegetables. This easy-to-make recipe perfectly balances spicy, sweet, and tangy notes for a comforting meal, suitable for either chicken or tofu lovers.
Ingredients
Scale
Aromatics & Base
- 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)
Liquids & Seasoning
- 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
Protein & Vegetables
- 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
Garnishes
- Fresh cilantro, chopped
- Fresh basil, chopped
- Lime wedges
- Red pepper flakes
- Toasted sesame seeds
Instructions
- Sauté the Aromatics: 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.
- Add Garlic, Ginger, and Chili: Stir in the minced garlic, grated ginger, and chopped red chilies. Cook for another minute while stirring constantly until fragrant, being careful not to burn the garlic.
- Incorporate the Curry Paste: Add the red curry paste to the pot and cook for 1-2 minutes, stirring constantly, until the paste is fragrant and evenly distributed. Scrape the bottom of the pot to avoid sticking.
- Add the Broth and Coconut Milk: Pour in the vegetable broth and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
- Season the Soup: Add the soy sauce (or tamari), optional fish sauce, and brown sugar (or maple syrup). Stir until the sugar dissolves and flavors meld. Taste and adjust seasoning as needed.
- Simmer the Soup: Reduce heat to low and simmer for 10-15 minutes to blend flavors thoroughly.
- Cook the Chicken (or Tofu): Add chicken pieces (or tofu cubes) to the simmering soup. Cook until chicken is no longer pink inside, about 5-7 minutes, or until tofu is heated through and slightly browned.
- Add the Vegetables: Add broccoli florets, sliced mushrooms, snow peas, bamboo shoots, and water chestnuts. Cook until vegetables are tender-crisp, about 3-5 minutes.
- Finish with Lime Juice: Stir in fresh lime juice just before serving to brighten the flavors.
- Ladle into Bowls: Serve the soup by ladling it into bowls.
- Garnish Generously: Top each bowl with fresh cilantro, fresh basil, lime wedges, red pepper flakes (if desired), and toasted sesame seeds.
- Serve Immediately: Enjoy the soup hot and fresh for the best flavors and texture.
Notes
- Use tofu instead of chicken to make this soup vegetarian.
- Adjust the amount of red chilies and red curry paste based on your preferred spice level.
- For gluten-free, use tamari instead of soy sauce.
- Fish sauce is optional but adds authentic umami flavor.
- Can be served with jasmine rice or rice noodles for a more filling meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai coconut curry soup, easy Thai soup, coconut milk soup, red curry soup, chicken coconut curry, vegetarian Thai soup
