Spicy Thai Coconut Curry Soup
Spicy Thai Coconut Curry Soup is a bold, creamy, and comforting dish packed with coconut milk, Thai red curry paste, and fresh vegetables. With a perfect balance of heat, tang, and richness, this easy one-pot meal comes together in just 30 minutes.
Equipment
- Large pot For cooking the soup
- Ladle For serving
Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons Thai red curry paste
- 4 cups chicken broth
- 1 can coconut milk full-fat
- 2 cups shredded cooked chicken or cubed tofu
- 1 medium red bell pepper sliced
- 1 cup mushrooms sliced
- 1 large carrot julienned
- 1 tablespoon fish sauce or soy sauce for a vegan option
- 1 tablespoon lime juice freshly squeezed
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- ¼ cup cilantro chopped
- ¼ cup Thai basil chopped
Instructions
- Heat vegetable oil in a large pot over medium heat. Add garlic, ginger, and Thai red curry paste. Stir and cook for about 1 minute until fragrant.
- Pour in the chicken broth and coconut milk. Stir well, scraping up any bits from the bottom of the pot.
- Bring to a gentle simmer and add shredded chicken or cubed tofu.
- Stir in sliced bell peppers, mushrooms, and julienned carrot. Cook for about 5-7 minutes until the vegetables are tender.
- Add fish sauce and lime juice. Stir well and taste, adjusting seasoning with salt and black pepper as needed.
- Turn off the heat and stir in chopped cilantro and Thai basil. Let the soup rest for a minute before serving.
- Ladle into bowls and serve hot. Garnish with extra herbs or sliced red chilies for additional heat.
Notes
- For a spicier version, add extra red curry paste or fresh Thai chilies.
- Leftovers can be stored in the fridge for up to 3 days.
- Serve with jasmine rice or noodles for a heartier meal.
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