Description
A fragrant and creamy Thai-inspired winter coconut curry soup made with coconut milk, red curry paste, and fresh vegetables, delivering a perfect balance of spicy, sweet, and savory flavors ideal for a comforting and healthy 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 oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes.
- Add curry paste: Stir in the red curry paste and cook for 1 minute, allowing the flavors to bloom and intensify.
- Add liquids and simmer: Pour in the vegetable broth and coconut milk. Stir well and bring the mixture to a gentle simmer.
- Cook vegetables and protein: Add the sliced mushrooms, red bell pepper, and your choice of cooked chicken or tofu to the pot. Simmer for about 10-15 minutes, or until the vegetables are tender and heated through.
- Season: Stir in the soy sauce and freshly squeezed lime juice, adjusting seasoning to taste.
- Serve and garnish: Ladle the soup into bowls and serve hot. Optionally, garnish with fresh herbs like cilantro or Thai basil for extra flavor.
Notes
- Use tofu instead of chicken for a vegetarian or vegan option.
- Adjust the amount of red curry paste to control the spice level.
- Adding cooked rice noodles or egg noodles can make the soup more filling.
- Fresh herbs such as cilantro, Thai basil, or green onions can be added as garnish for enhanced flavor.
- Can substitute soy sauce with tamari for a gluten-free soy sauce alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
