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Coconut Curry Soup

A comforting and flavorful coconut curry soup that combines rich spices and fresh ingredients for a delightful meal any time of year.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp Coconut oil For sautéing
  • 2-3 tbsp Red curry paste Adjust to taste
  • 1 tbsp Fresh ginger Minced
  • 2 cloves Garlic Minced
  • 1 stalk Lemongrass Bruised
  • 1 can Full-fat coconut milk ~13.5 oz
  • 3 cups Vegetable broth Or chicken broth
  • 1 tbsp Fish sauce Can substitute with soy sauce for vegan option
  • 1 tbsp Brown sugar Can substitute with maple syrup
  • 1 Juice Lime For brightness
  • 1 medium Yellow onion Sliced
  • 1 medium Red bell pepper Julienned
  • 1 cup Mushrooms Sliced shiitake or button
  • ¼ cup Thai basil Fresh for garnish
  • ¼ cup Cilantro Fresh for garnish
  • to taste Thai chilies or jalapeños Optional for spice

Method
 

Cooking Instructions
  1. Heat coconut oil in a pot over medium heat.
  2. Add minced ginger, garlic, and bruised lemongrass. Sauté until fragrant.
  3. Stir in red curry paste and let it bloom.
  4. Slowly whisk in coconut milk and vegetable broth, stirring until combined.
  5. Add fish sauce, brown sugar, and bring to a simmer.
  6. Add sliced onion, bell pepper, and mushrooms, cooking until vegetables are tender.
  7. Finish with lime juice and garnish with Thai basil and cilantro.
  8. Serve warm with optional garnishes.

Notes

This soup pairs well with fried garlic croutons. Feel free to adjust the spice to your liking and add leftover rotisserie chicken for a protein boost.