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Amazing 4-Serving Spicy Thai Coconut Curry Soup

Spicy Thai Coconut Curry Soup
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You will love this vibrant and aromatic Spicy Thai Coconut Curry Soup. It brings together the best flavors—creamy coconut milk, bright lime, and a perfect kick of spice. This recipe is a warm welcome, just like the friendship that inspired it.

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (adjust to your spice preference)
  • 1 (13.5 oz) can full-fat coconut milk
  • 4 cups vegetable broth
  • 1 cup sliced mushrooms
  • 1 red bell pepper, sliced
  • 1 cup chopped cooked chicken or tofu (optional)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Fresh basil leaves, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until soft, about 5 minutes.
  3. Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  4. Add the red curry paste. Cook, stirring constantly, for 2 minutes to toast the spices.
  5. Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
  6. Add the mushrooms, bell pepper, and cooked protein if using. Simmer for 5-7 minutes until vegetables are tender-crisp.
  7. Stir in the soy sauce and brown sugar. Taste and adjust seasoning.
  8. Remove the pot from the heat. Stir in the fresh lime juice.
  9. Ladle the soup into bowls. Garnish generously with fresh cilantro and basil.

Notes

  • For extra heat, add a sliced bird’s eye chili when sautéing the aromatics.
  • If you prefer a smoother texture, you can blend a portion of the soup before adding the vegetables back in.
  • Use good quality full-fat coconut milk for the best creamy result.
  • Sasha likes to add a splash of fish sauce for extra depth of flavor.

Nutrition

Find it online: https://savorsensations.com/spicy-thai-coconut-curry-soup-recipe/