Description
A vibrant and creamy Thai Coconut Curry Soup featuring a rich blend of red curry paste, coconut milk, and fresh vegetables. This flavorful and comforting soup is enhanced with tofu or your choice of protein, fresh herbs, and a splash of lime juice, perfect for a warming meal packed with Thai-inspired flavors.
Ingredients
Scale
Base Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon brown sugar
Vegetables & Protein
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 1 cup snap peas
- 1 block (14 oz) firm tofu, cubed (or cooked chicken/shrimp)
Finishing Touches
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/4 cup fresh basil leaves, chopped (optional)
- Salt and pepper to taste
- Cooked jasmine rice or rice noodles (optional)
Instructions
- Heat and sauté aromatics: Heat vegetable oil in a large pot over medium heat. Add finely chopped onion and sauté for 2-3 minutes until softened and translucent.
- Add garlic and ginger: Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant, ensuring the flavors start to build.
- Incorporate curry paste: Add the red curry paste to the pot and cook for 1-2 minutes, stirring continuously to release the aromatic oils and deepen the flavor.
- Add liquids and simmer: Pour in the coconut milk and vegetable broth, stirring well, and bring the mixture to a gentle simmer to combine all ingredients.
- Combine vegetables and seasonings: Mix in soy sauce (or tamari), brown sugar, broccoli florets, sliced red bell pepper, carrots, and snap peas. Let simmer for 10-12 minutes, allowing the vegetables to become tender-crisp.
- Add protein and continue cooking: Gently fold in the cubed tofu or your chosen protein and simmer for another 5 minutes to heat through and absorb the curry flavors.
- Finish with herbs and lime: Stir in fresh lime juice, chopped cilantro, and optional basil leaves. Taste and adjust seasoning with salt and pepper as needed.
- Serve and garnish: Ladle the hot soup into bowls and serve as-is or over cooked jasmine rice or rice noodles. Garnish with extra cilantro or lime wedges for added freshness.
Notes
- For a non-vegetarian version, substitute tofu with cooked chicken or shrimp.
- Adjust the amount of red curry paste according to your preferred spice level.
- Use tamari for a gluten-free version.
- The soup pairs beautifully with jasmine rice or rice noodles for a more filling meal.
- Fresh herbs like cilantro and basil add brightness; don’t skip them!
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- To make it vegan, ensure your curry paste contains no shrimp paste or fish sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
