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Thai Coconut Curry Soup recipe

Thai Coconut Curry Soup Recipe

This creamy Thai coconut curry soup comes together in just 30 minutes with rich coconut milk, aromatic red curry paste, and your choice of protein and vegetables. It's a one-pot wonder that tastes like your favorite Thai restaurant but is incredibly easy to make at home. The secret is toasting the curry paste first to release all those amazing flavors!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Soup
Cuisine: American, Asian-Inspired
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Soup Base:
  • 1 tablespoon coconut oil or vegetable oil
  • 2-3 tablespoons Thai red curry paste adjust to taste
  • 1 can 13.5 oz full-fat coconut milk
  • 2 cups chicken broth or vegetable broth
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced or grated
  • 1 tablespoon fish sauce or soy sauce for vegetarian
  • 1 tablespoon lime juice about 1/2 lime
  • 1 teaspoon maple syrup or brown sugar optional, for balance
Vegetables Choose 2-3 cups total:
  • 1 red bell pepper sliced
  • 1 cup snap peas or snow peas
  • 1 cup mushrooms sliced
  • 1 medium sweet potato cubed (if using, add early)
  • 1 cup broccoli florets
  • 1/2 cup carrots sliced thin
Protein Choose one:
  • 1 pound shrimp peeled and deveined
  • 1 pound chicken breast or thighs cubed
  • 14 oz extra-firm tofu cubed
  • Leftover rotisserie chicken shredded
For Garnish:
  • Fresh cilantro chopped
  • Lime wedges
  • Sliced red chilies optional
  • Crispy fried shallots optional
  • Thai basil leaves optional

Method
 

  1. Step 1: Toast the Curry Paste
    Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the red curry paste and stir constantly for about 60-90 seconds until fragrant and slightly darkened. This step is crucial—it releases the aromatic oils and deepens the flavor significantly. You'll know it's ready when your whole kitchen smells amazing.
  2. Step 2: Create the Soup Base
    Pour in the coconut milk and whisk it together with the toasted curry paste until smooth and well combined. The paste should completely dissolve into the coconut milk, creating a beautiful coral-colored base.
  3. Step 3: Add Broth and Aromatics
    Stir in the chicken or vegetable broth, minced garlic, and fresh ginger. Mix well to combine all the flavors. Bring the mixture to a gentle simmer over medium heat.
  4. Step 4: Add Longer-Cooking Vegetables
  5. If you're using vegetables that take longer to cook (like sweet potatoes, carrots, or broccoli), add them now. Let them simmer for about 8-10 minutes until they're starting to get tender but still have a bit of bite.
  6. Step 5: Add Quick-Cooking Vegetables
    Add your quicker-cooking vegetables like bell peppers, snap peas, and mushrooms. Simmer for another 5 minutes until all vegetables are tender but not mushy. You want them to maintain their color and texture.
  7. Step 6: Cook Your Protein
    For shrimp: Add them to the simmering soup and cook for 3-4 minutes until they turn pink and opaque. Don't overcook or they'll become rubbery.
  8. For raw chicken: Add cubed chicken with the longer-cooking vegetables in Step 4 and simmer for 10-12 minutes until cooked through (internal temperature of 165°F).
  9. For tofu: Add cubed tofu in the last 3-4 minutes just to heat through.
  10. For pre-cooked chicken: Add shredded rotisserie chicken in the last 2-3 minutes just to warm it up.
  11. Step 7: Season and Balance
    Remove from heat and stir in the fish sauce (or soy sauce), fresh lime juice, and maple syrup if using. Taste and adjust seasonings—you're looking for a balance of creamy, spicy, salty, and bright citrus flavors. Add more curry paste for heat, more lime for brightness, or a pinch of salt if needed.
  12. Step 8: Serve
    Ladle the soup into deep bowls. Garnish generously with fresh cilantro, lime wedges, and sliced red chilies if you like heat. Serve with jasmine rice on the side or add the rice directly to the bowl. Don't skip the lime wedges—that fresh squeeze of lime right before eating really makes the flavors pop!

Notes

Curry Paste: Red curry paste is traditional, but yellow or green curry paste also work beautifully. Start with 2 tablespoons if you're sensitive to spice—you can always add more.
Coconut Milk: Use full-fat coconut milk for the richest, creamiest soup. Light coconut milk will work but won't be as satisfying. Shake the can well before opening.
Make It Vegetarian/Vegan: Use vegetable broth and substitute soy sauce or tamari for the fish sauce. Add tofu or chickpeas for protein.
Spice Level: This recipe is medium-spiced. Reduce curry paste to 1.5 tablespoons for mild, or increase to 4 tablespoons for spicy. Keep extra curry paste on the side for those who want more heat.
Meal Prep: This soup keeps well in the fridge for 4 days. Store garnishes separately. If meal prepping with protein, cook it separately and add when reheating to prevent overcooking.
Freezing: Freeze for up to 3 months in airtight containers. Leave out delicate vegetables and fresh herbs—add those when reheating. Thaw overnight in the fridge and reheat gently on the stovetop.
Substitutions: No lemongrass or galangal? Use extra lime juice and fresh ginger. Can't find fish sauce? Extra soy sauce plus a pinch of salt works. Out of fresh ginger? Use 1/2 teaspoon ground ginger (but fresh is better).
Texture Tips: If your soup is too thick, thin it with extra broth. If it's too thin, let it simmer uncovered for a few extra minutes to reduce and thicken.
Nutrition Information (Per Serving with Shrimp)
  • Calories: 340
  • Total Fat: 18g
  • Saturated Fat: 14g
  • Cholesterol: 145mg
  • Sodium: 890mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 24g
Nutrition information is approximate and will vary based on the specific ingredients and quantities you use.