Thai Coconut Red Curry Soup is a flavorful and aromatic soup that’s creamy, spicy, and packed with rich coconut milk and Thai-inspired flavors. It’s perfect for warming up on a chilly day or for an exciting, comforting dinner. Here’s how you can make this delicious soup:
Ingredients:
For the Soup:
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (adjust for spice level)
- 1 can (14 oz) coconut milk
- 4 cups chicken or vegetable broth
- 2 medium carrots, sliced thinly
- 1 red bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 cup cooked chicken, shredded (optional, for added protein)
- 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
- 1 tablespoon brown sugar (or coconut sugar)
- 1-2 tablespoons lime juice (to taste)
- 1-2 teaspoons soy sauce or tamari (for extra umami)
- 1-2 Thai bird’s eye chilies, sliced (optional, for extra heat)
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
- Sliced chili peppers (optional)
- Fresh basil leaves (optional)
- Toasted coconut flakes (optional)
- Rice noodles or cooked jasmine rice (optional, for added texture)
Instructions:
1. Prepare the Soup Base:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the sliced onion and cook for 3-4 minutes until softened and translucent.
- Add the garlic and grated ginger, and cook for another 1 minute, stirring constantly to prevent burning.
2. Add the Red Curry Paste:
- Stir in the red curry paste and cook for about 1-2 minutes until fragrant. This step helps release the flavors of the curry paste.
3. Add Coconut Milk and Broth:
- Pour in the coconut milk and chicken or vegetable broth, stirring to combine everything. Bring the mixture to a simmer.
4. Add the Vegetables and Seasonings:
- Add the sliced carrots, bell pepper, zucchini, and mushrooms (if using). Stir to combine.
- Add the fish sauce, brown sugar, lime juice, and soy sauce. Stir to incorporate.
- Taste and adjust the seasoning as needed, adding more fish sauce or soy sauce for saltiness or more lime juice for acidity.
5. Simmer the Soup:
- Let the soup simmer for about 15-20 minutes until the vegetables are tender, and the flavors have melded together. If you’re adding cooked chicken, stir it in now to warm through.
6. Add the Optional Heat:
- If you prefer more heat, add the sliced bird’s eye chilies (or your choice of chili peppers) to the soup during the last few minutes of cooking.
7. Serve:
- Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, and sliced chili peppers. You can also add cooked rice noodles or jasmine rice for a heartier soup.
- Optionally, top with toasted coconut flakes or fresh basil leaves for added flavor and texture.
Tips:
- Make it vegetarian: Skip the chicken and use vegetable broth to make this soup vegetarian-friendly.
- Heat level: Adjust the amount of red curry paste and bird’s eye chilies to your preferred spice level. Thai curry is typically spicy, but you can always reduce the heat to suit your taste.
- Noodles or Rice: For a more filling soup, serve with rice noodles or a scoop of jasmine rice at the bottom of each bowl.
This Thai Coconut Red Curry Soup is rich, creamy, and packed with vibrant, bold flavors that are the hallmark of Thai cuisine. Enjoy the perfect balance of spice, sweetness, and coconut creaminess in every spoonful!
