Description
Thai coconut curry soup is a flavorful, aromatic dish that beautifully blends creamy coconut milk with vibrant vegetables and fragrant spices. Ready in under 30 minutes, it’s perfect for busy weeknights or cozy gatherings. Each bowl offers a delightful burst of warmth and comfort that transports you straight to Thailand.
Ingredients
Scale
- 1 can full-fat coconut milk
- 2 stalks fresh lemongrass
- 1-inch piece fresh ginger
- 3 tablespoons red curry paste
- 4 cups low-sodium vegetable broth
- 1 cup bell peppers, chopped
- 2 cups fresh spinach
- Optional: protein (chicken, shrimp, or tofu)
Instructions
- Prepare your ingredients by washing and chopping all vegetables into bite-sized pieces. If using protein, cut it into uniform sizes.
- In a large pot over medium heat, sauté minced garlic and grated ginger in oil until fragrant (about 1 minute). Stir in the red curry paste.
- Add the coconut milk and vegetable broth; mix well and bring to a gentle simmer.
- Incorporate bell peppers and spinach (and protein if using) into the pot. Cook until everything is tender (about 5-7 minutes).
- Taste and adjust seasoning with lime juice or salt as needed. Serve hot, garnished with herbs or lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for the best flavor. Adjust spice levels by modifying the amount of curry paste used. This soup keeps well; refrigerate leftovers for up to three days.