There’s nothing more comforting than a bowl of Thai Coconut Curry Soup—creamy coconut broth, aromatic spices, and tender veggies and protein coming together in a flavor explosion. Whether you’re craving takeout or just want to try something new, this recipe is easy enough for weeknights but impressive enough for guests. Let’s get started!
Why You Will Love This Recipe
This Thai Coconut Curry Soup is like a hug in a bowl. It’s rich, creamy, and packed with bold flavors but still light enough to enjoy year-round. Plus, you can customize it with your favorite proteins and veggies. Bonus points: it comes together in under 30 minutes!
Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups chicken or vegetable broth
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 cup cooked chicken, shrimp, or tofu (optional)
- 1 lime, juiced
- Fresh cilantro and Thai basil for garnish
Ingredient Prep Guide
Onion, Garlic, and Ginger: Chop the onion finely so it cooks quickly. Mince the garlic and grate the ginger to release maximum flavor. Pre-measure everything before heating the pan—this recipe moves fast!
Vegetables: Slice the bell pepper and mushrooms thinly so they soften in the broth without overcooking. If using tofu, pat it dry and cube it beforehand.
Coconut Milk: Shake the can well before opening to mix the creamy layer with the liquid. If your curry paste is mild, add an extra teaspoon for more heat.
Equipment & Tools
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring spoons and cups
- Ladle for serving
Step-by-Step Instructions
Step 1: Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent (about 3 minutes). Stir in the garlic and ginger, cooking for 1 minute until fragrant. Be careful not to let the garlic burn—it can turn bitter!
Step 2: Add the red curry paste to the pot. Stir it into the onion mixture for 1-2 minutes to “wake up” the spices. This step adds depth to the soup’s flavor.
Step 3: Pour in the coconut milk and broth, then add the fish sauce and brown sugar. Stir well to combine. Let the broth simmer gently for 5 minutes to blend the flavors.
Step 4: Add the bell pepper and mushrooms to the pot. Simmer for 3-4 minutes until slightly softened. If using cooked chicken or shrimp, add it now to heat through. For tofu, add it here to soak up the broth’s flavor.
Step 5: Stir in the lime juice and taste the soup. Need more salt? Add a pinch. Want more tang? Squeeze in extra lime. Remove from heat and top with fresh herbs before serving.
Key Details
Total Time: 30 mins (Prep: 10 mins | Cook: 20 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Large pot, wooden spoon, knife, cutting board
Serving Suggestions
Pair this soup with steamed jasmine rice or rice noodles for a heartier meal. Garnish with extra cilantro, Thai basil, or sliced red chili for a pop of color and heat. For a crunchy side, serve with shrimp crackers or spring rolls. It’s perfect for cozy nights, meal prep, or impressing guests at dinner parties!
Pro Tips
Adjust the Heat: Love spicy food? Add a drizzle of sriracha or extra red curry paste. For a milder version, use yellow curry paste instead. Taste as you go—spice levels can vary between curry paste brands.
Coconut Milk Matters: Always use full-fat coconut milk for the creamiest texture. Light coconut milk will make the soup watery. If the soup tastes too rich, balance it with a splash of broth or lime juice.
Storage and Reheating Instructions
Let the soup cool completely before storing it in an airtight container. It will keep in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, warm it gently on the stove over low heat. Avoid boiling, as high heat can cause the coconut milk to separate. If it does separate, stir in a tablespoon of fresh coconut milk or broth and whisk gently.
Troubleshooting
Too Spicy? Stir in a tablespoon of coconut milk or a teaspoon of sugar to mellow the heat. Too Thin? Simmer the soup uncovered for 5-10 minutes to reduce the broth. Bland Flavor? Add a pinch of salt or a squeeze of lime to brighten it up.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes! Swap fish sauce for soy sauce or tamari and use vegetable broth. Tofu or extra veggies like zucchini or baby corn work great for protein.
Can I use green curry paste instead of red?
Absolutely! Green curry paste will give the soup a brighter, herbier flavor. Adjust the amount to suit your spice preference.
What if I don’t have fresh herbs?
No problem—use 1 teaspoon dried cilantro or basil. The flavor won’t be as vibrant, but it’ll still taste delicious.
Thai Coconut Curry Soup
Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 1 can 13.5 oz full-fat coconut milk
- 4 cups chicken or vegetable broth
- 1 tablespoon fish sauce or soy sauce for vegetarian
- 1 tablespoon brown sugar
- 1 red bell pepper thinly sliced
- 1 cup sliced mushrooms
- 1 cup cooked chicken shrimp, or tofu (optional)
- 1 lime juiced
- Fresh cilantro and Thai basil for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent (about 3 minutes). Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Add the red curry paste to the pot. Stir it into the onion mixture for 1-2 minutes to “wake up” the spices.
- Pour in the coconut milk and broth, then add the fish sauce and brown sugar. Stir well to combine. Let the broth simmer gently for 5 minutes to blend the flavors.
- Add the bell pepper and mushrooms to the pot. Simmer for 3-4 minutes until slightly softened. If using cooked chicken or shrimp, add it now to heat through. For tofu, add it here to soak up the broth’s flavor.
- Stir in the lime juice and taste the soup. Add more salt or lime if needed. Remove from heat and top with fresh herbs before serving.