Description
A fragrant and creamy Thai coconut curry soup, featuring a harmonious blend of coconut milk, red curry paste, fresh vegetables, and your choice of protein. This comforting bowl combines spicy, sweet, and savory notes for a perfect winter meal.
Ingredients
Main Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup cooked chicken or tofu
- 1 tbsp soy sauce
- Juice of 1 lime
Instructions
- Sauté Aromatics: Heat 1 tablespoon of oil in a pot over medium heat. Add the chopped onion, minced garlic, and grated ginger, cooking until they are soft and fragrant, about 3-5 minutes.
- Add Curry Paste: Stir in 2 tablespoons of red curry paste and cook for 1 minute, allowing the spices to become aromatic and release their flavors.
- Combine Broth and Coconut Milk: Pour in 4 cups of vegetable broth and one can of coconut milk. Bring the mixture to a gentle simmer.
- Cook Vegetables and Protein: Add the sliced mushrooms, red bell pepper, and cooked chicken or tofu to the pot. Simmer until the vegetables are tender and flavors meld, about 10-15 minutes.
- Finish with Flavorings: Stir in 1 tablespoon of soy sauce and the juice of 1 lime to enhance the savory and tangy notes of the soup.
- Serve: Ladle the soup hot into bowls, optionally garnishing with fresh herbs like cilantro or Thai basil for added freshness.
Notes
- Use tofu instead of chicken for a vegetarian option.
- Adjust the amount of red curry paste to control the spice level according to your preference.
- Add cooked noodles such as rice noodles or egg noodles for a heartier soup.
- This soup is naturally gluten-free when using gluten-free soy sauce or tamari.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
