Description
Make a rich and flavorful Thai coconut curry soup quickly. This recipe is easy to prepare for a weeknight meal and is naturally vegetarian.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (adjust to taste)
- 1 (13.5 ounce) can full-fat coconut milk
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1/2 cup chopped fresh cilantro, for garnish
- Juice of 1 lime
- Optional: 1 cup cooked noodles or 1 cup cooked shredded chicken
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger. Cook for 1 minute until fragrant.
- Stir in the red curry paste and cook for 1 minute, stirring constantly.
- Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer.
- Add the mushrooms and red bell pepper. Simmer for 10 minutes, or until vegetables are tender-crisp.
- Stir in the soy sauce and brown sugar. Taste and adjust seasoning if needed.
- If using, stir in cooked noodles or chicken during the last 2 minutes of simmering.
- Remove the pot from the heat. Stir in the lime juice.
- Ladle the soup into bowls and garnish with fresh cilantro before serving.
Notes
- For a vegan version, use vegetable broth and ensure your curry paste does not contain shrimp paste.
- Add tofu cubes along with the vegetables for extra protein.
- If you prefer a thicker soup, mash a few cooked potatoes into the broth before adding the final ingredients.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8
- Sodium: 550
- Fat: 30
- Saturated Fat: 25
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 6
- Cholesterol: 0