Name: Thai Coconut Curry Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; 1 small onion (sliced); 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoons red curry paste; 1 can (14 oz) full-fat coconut milk; 3 cups vegetable or chicken broth; 1 tablespoon fish sauce (or soy sauce for vegetarian); 1 tablespoon brown sugar; 1 red bell pepper (sliced); 1 cup sliced mushrooms; 1 cup snap peas or baby spinach; 8 oz cooked chicken, shrimp, or tofu (optional); 2 tablespoons lime juice; Fresh cilantro and lime wedges for garnish

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If you’re craving a bowl of something irresistibly creamy, aromatic, and brimming with Southeast Asian flair, this Thai Coconut Curry Soup is the answer. One slurp and you’re greeted with silky coconut milk, a lively kick from red curry paste, and a medley of fresh veggies that practically sing in perfect harmony. It’s bright, comforting, and surprisingly quick to make—a soulful soup that’ll wake up your taste buds and transport you straight to a bustling night market in Thailand.

Thai Coconut Curry Soup Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a ton of fancy ingredients for this soup, but each one plays a starring role. The building blocks of this recipe create rich layers of flavor, and it’s these simple touches—from aromatic ginger to crunchy veggies—that make this bowl truly unforgettable.

Coconut oil: Creates a luscious base and boosts the coconut aroma in your Thai Coconut Curry Soup.
Onion: Adds sweetness and depth as the start of your soup aromatics.
Garlic: Delivers that unmistakable punch of flavor and warmth.
Fresh ginger: Brings zing and a subtle spicy freshness.
Red curry paste: Packs this soup with vibrant color and a craveable Thai flair.
Full-fat coconut milk: Provides all the creaminess and balances out the heat.
Vegetable or chicken broth: Thins out the coconut milk while adding more savory notes.
Fish sauce (or soy sauce): Infuses a hit of umami; swap for soy to keep things vegetarian.
Brown sugar: Rounds out the spice and salt with a gentle sweetness.
Red bell pepper: Offers crunch and cheerful color.
Mushrooms: Contribute a hearty, earthy chew.
Snap peas or baby spinach: Add that beautiful burst of green and garden-fresh bite.
Cooked chicken, shrimp, or tofu (optional): Make it a heartier meal and personalize it for your preference.
Lime juice: Squeezes in a tangy finish that wakes up all the flavors.
Fresh cilantro and lime wedges: The final vibrant toppers that turn your soup into a showstopper.

How to Make Thai Coconut Curry Soup

Step 1: Sauté the Aromatics

Start by heating coconut oil in a large pot over medium heat. Once shimmering, toss in your sliced onion. Sauté for a couple of minutes until the onion softens and turns translucent—this is the flavor foundation! Add in your freshly minced garlic and grated ginger, letting them sizzle for about a minute. You’ll know it’s ready when your kitchen starts to smell absolutely irresistible.

Step 2: Toast the Curry Paste

Next, add the red curry paste directly into your aromatic base. Stir it in and let it cook for 1 to 2 minutes until everything is a vibrant, fragrant mixture. Toasting the paste in oil draws out its full flavor, so don’t rush this part—you’re building major soup personality!

Step 3: Add the Creamy Broth

Pour in the coconut milk and broth, stirring to make sure everything gets beautifully combined. Add your fish sauce (or soy sauce for a vegetarian kick) and a spoonful of brown sugar. Bring this mixture to a gentle simmer, allowing the flavors to meld while the soup turns beautifully fragrant and creamy.

Step 4: Veggies Join the Party

Now it’s time for a veggie medley. Drop in the bell pepper, mushrooms, and snap peas or spinach. Simmer for about 5 to 7 minutes, just until they’re tender but still bright. This is where your soup becomes both colorful and nutrient-packed—no wilty veggies here!

Step 5: Add Protein (If Using)

For a more filling soup, gently add cooked chicken, shrimp, or cubes of tofu. You only need to heat these through just until warmed—since they’re already cooked, this keeps them juicy and inviting, never overdone.

Step 6: Finish and Taste

Squeeze in the lime juice and give your Thai Coconut Curry Soup a good stir. Now taste and adjust—add an extra splash of fish sauce for saltiness, more lime for tang, or even a little extra curry paste if you love a spicy punch. Ladle hot soup into bowls and get ready for the best part: garnishing!

How to Serve Thai Coconut Curry Soup

Garnishes

The finishing touches are where your soup goes from good to restaurant-worthy gorgeous. I always scatter a generous handful of fresh cilantro on top, and a lime wedge on the side for each bowl. A sprinkle of sliced chili, green onions, or crushed peanuts are super delicious too! Each spoonful gets a pop of greenery and a citrusy squeeze—so flavorful.

Side Dishes

Pair your bowl of Thai Coconut Curry Soup with a scoop of jasmine rice or a tangle of rice noodles for a slurpable, spoonable meal that really sticks to your ribs. If you love contrast, try some crunchy spring rolls or a quick cucumber salad on the side. These sides turn soup night into a full-on Thai-inspired feast.

Creative Ways to Present

I love ladling the soup into wide, shallow bowls to show off all those colorful veggies. For a fun twist, serve it family-style in a big pot with little bowls of toppings—let everyone garnish their own! Or pour hot soup over cooked noodles and watch the vibrant broth bring everything to life right at the table.

Make Ahead and Storage

Storing Leftovers

Thai Coconut Curry Soup keeps beautifully for up to 3 days in a tightly sealed container in the refrigerator. The flavors only get richer and more developed as it sits, so you might find it even more delicious the next day.

Freezing

You can freeze Thai Coconut Curry Soup for up to 2 months! Let it cool completely, transfer to freezer-safe containers, and leave enough room for a little expansion. For best texture, add leafy greens or herbs fresh after thawing, since freezing can turn them mushy.

Reheating

Gently warm leftovers on the stovetop over medium heat, stirring occasionally, or use the microwave for a quick fix. If your soup has thickened in the fridge or freezer, simply add a splash more broth or coconut milk until it reaches your desired consistency.

FAQs

Can I make Thai Coconut Curry Soup vegan?

Absolutely! Just use soy sauce instead of fish sauce, and opt for tofu or extra veggies in place of chicken or shrimp. You’ll still get that signature creamy, curry-spiced flavor!

What’s the best curry paste for this soup?

Red curry paste gives classic Thai Coconut Curry Soup its punchy color and robust flavor, but you can customize the heat and spice level by choosing your favorite brand. Start with less and adjust to taste!

How can I make the soup even spicier?

If you crave more heat, toss in an extra tablespoon of curry paste or add thinly sliced Thai chilis while sautéing your aromatics. A splash of chili oil at serving is a fiery finishing touch!

Is this soup gluten-free?

Yes, as long as you verify that your fish sauce, soy sauce, and curry paste are labeled gluten-free, this Thai Coconut Curry Soup is naturally free from gluten and dairy.

Can I use light coconut milk instead of full-fat?

You can, but keep in mind the soup will be less creamy and a bit thinner. For the richest, most luxurious broth, full-fat coconut milk is really the way to go!

Final Thoughts

If you’re looking for a recipe that’s both comforting and a little adventurous, Thai Coconut Curry Soup never disappoints. Every spoonful is lively, vibrant, and deeply satisfying—perfect for cozy nights or impressing your favorite people. Give it a try and let this beautiful bowl become one of your new go-to favorites!

Thai Coconut Curry Soup Recipe

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4.9 from 22 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a bowl of this flavorful and creamy Thai Coconut Curry Soup. Packed with aromatic spices, vegetables, and your choice of protein, this soup is a comforting and satisfying meal that’s perfect for any day of the week.

Ingredients

Scale

For the Soup:

1 tablespoon coconut oil
1 small onion (sliced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoons red curry paste
1 can (14 oz) full-fat coconut milk
3 cups vegetable or chicken broth
1 tablespoon fish sauce (or soy sauce for vegetarian)
1 tablespoon brown sugar
1 red bell pepper (sliced)
1 cup sliced mushrooms
1 cup snap peas or baby spinach
8 oz cooked chicken, shrimp, or tofu (optional)
2 tablespoons lime juice
Fresh cilantro and lime wedges for garnish

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Instructions

Prepare the Base: Heat coconut oil in a large pot over medium heat. Sauté onion until softened, then add garlic, ginger, and red curry paste.
Cook the Soup: Pour in coconut milk and broth, add fish sauce and brown sugar. Simmer, then add bell pepper, mushrooms, and snap peas/spinach. Cook until vegetables are tender. Add protein if desired.
Finish and Serve: Stir in lime juice, adjust seasoning, and serve hot with cilantro and lime wedges.