Description
This Thai Red Curry Soup is a vibrant, flavorful dish combining aromatic herbs, creamy coconut milk, and spicy red curry paste. Loaded with fresh vegetables and optional protein like chicken or tofu, it makes a comforting, nutritious meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons Thai red curry paste
- 1 (13.5 oz) can coconut milk
- 3 cups vegetable or chicken broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 small zucchini, sliced
- 1 cup shredded cooked chicken or tofu (optional)
- 1 tablespoon lime juice
Garnishes
- Fresh cilantro
- Thai basil
- Sliced green onions
Instructions
- Sauté Aromatics: Heat the coconut oil in a large pot over medium heat. Add the sliced onion and sauté for 3–4 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant, taking care not to burn them.
- Incorporate Curry Paste: Add 2–3 tablespoons of Thai red curry paste, stirring to coat the aromatics evenly. Cook for 1–2 minutes to deepen the flavors.
- Add Liquids: Pour in the canned coconut milk and vegetable or chicken broth. Whisk in the soy sauce (or tamari) and brown sugar to balance the flavors.
- Simmer with Vegetables: Bring the soup to a gentle simmer and add the sliced red bell pepper, mushrooms, and zucchini. Let it cook for 8–10 minutes until the vegetables are tender.
- Add Protein: Stir in the shredded cooked chicken or tofu if using. Heat through for 2–3 minutes to warm the protein.
- Finish with Lime Juice: Remove the soup from heat and stir in fresh lime juice to brighten the flavors. Taste and adjust seasoning with additional soy sauce or brown sugar if needed.
- Serve and Garnish: Serve the soup hot, garnished with fresh cilantro, Thai basil, and sliced green onions for fresh herbaceous notes.
Notes
- Serve over cooked rice or rice noodles to make the soup a more filling meal.
- Adjust the amount of red curry paste to control the spice level according to your preference.
- Leftover soup flavors develop even more after resting overnight.
- To keep the recipe vegan, use vegetable broth and tofu instead of chicken.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
