Description
Indulge in the vibrant flavors of Thailand with this comforting and aromatic Thai Coconut Curry Soup. Rich coconut milk is infused with red curry paste, creating a luscious base for tender vegetables and protein of your choice. Serve this soup hot with a sprinkle of fresh cilantro and a squeeze of lime for a truly satisfying meal.
Ingredients
Main Soup:
- 1 tablespoon coconut oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
Veggies and Protein:
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup shredded cooked chicken or tofu
Seasonings and Garnish:
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat Coconut Oil: In a large pot, heat coconut oil over medium heat.
- Sauté Aromatics: Add sliced onion, sauté until softened. Stir in garlic and ginger, cook for 1 minute.
- Add Curry Paste: Stir in red curry paste, cook until fragrant.
- Add Broth and Coconut Milk: Pour in broth and coconut milk, bring to a simmer.
- Add Vegetables and Protein: Add bell pepper, mushrooms, and chicken/tofu. Simmer until vegetables are tender.
- Season and Serve: Stir in fish sauce/soy sauce, brown sugar, and lime juice. Adjust seasoning if needed. Serve hot, garnished with cilantro and lime wedges.
Notes
- To make it spicier, add Thai chilis or chili flakes.
- Pair with jasmine rice or rice noodles.
- For a vegan version, use tofu and soy sauce.
