Thai Coconut Curry Soup
A comforting and flavorful Thai Coconut Curry Soup made with creamy coconut milk, aromatic spices, and fresh vegetables, perfect for a cozy dinner.
Ingredients
Base Ingredients
- 1 tablespoon coconut oil For sautéing
- 1 medium onion, diced Adds sweetness and flavor
- 2 cloves garlic, minced Aromatic base
- 1 tablespoon ginger, grated Adds warmth and spice
- 2 tablespoons red curry paste Adjust more for spiciness
Liquid Ingredients
- 1 can (14 oz) coconut milk Provides creaminess
- 4 cups vegetable broth Base for the soup
Vegetables
- 2 cups mixed vegetables (carrots, bell peppers, broccoli) Use any mix available
Seasoning
- 2 tablespoons soy sauce For umami flavor
- 1 tablespoon lime juice Adds brightness
Garnish
- Fresh cilantro For garnish prior to serving
Instructions
Preparation
- Gather and prep all ingredients by dicing the onion, mincing the garlic, grating the ginger, and chopping the mixed vegetables into bite-sized pieces.
Cooking
- In a large pot, heat the coconut oil over medium heat. Once melted, add diced onion and sauté until translucent, about 3-5 minutes.
- Stir in minced garlic and grated ginger. Cook for another minute until fragrant.
- Add the red curry paste and stir in for about a minute until it begins to toast.
- Pour in coconut milk and vegetable broth. Stir to combine.
- Add mixed vegetables and bring to a gentle simmer. Cook for 10-15 minutes until vegetables are tender.
- Stir in soy sauce and lime juice.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for longer storage. Add more spices to adjust heat levels.