Coconut Red Curry Soup
A creamy, aromatic Thai red curry coconut soup layered with bold spice, fresh herbs, and tender vegetables. Finished with lime for brightness and easily customized with chicken, shrimp, or tofu, this comforting bowl delivers big flavour with minimal effort.
Servings: 6
Calories: 141kcal
Equipment
- Large pot or Dutch oven
- Chefs Knife
- Cutting Board
- Wooden spoon or silicone spatula
- Measuring cups
- Measuring spoons
- Citrus juicer (for lime)
- Ladle
Ingredients
- 1 tbsp Neutral Oil
- 1 Medium Onion sliced
- 3 cloves Garlic minced
- 1 tbsp Ginger minced
- 2-3 tbsp Thai Red Curry Paste The more, the spicier
- 1.5 cups Coconut Milk
- 4 Cups Broth Chicken or Vegetable
- 1 tbsp Fish Sauce optional
- 1 tbsp Soy Sauce
- 1 tsp Brown Sugar
Optional Protein
- 1 lbs chicken, shrimp or tofu
Optional Vegetables
- 1 Red Bell Pepper
- 1 cup Spinach or Bok Choy
- 1 cup Mushrooms
Instructions
- Sauté the Aromatics: Heat the oil in a large pot over medium heat. Add the sliced onion and cook for 3–4 minutes until soft and translucent.
- Add Garlic & Ginger: Stir in the garlic and ginger and cook for about 30 seconds until fragrant.
- Bloom the Curry Paste: Add the Thai red curry paste and cook for 1 minute, stirring constantly to release the oils and deepen the flavour.
- Build the Broth: Pour in the broth and scrape up any bits from the bottom of the pot. Stir in the coconut milk, soy sauce, fish sauce (if using), and brown sugar.
- Simmer the Base: Bring the soup to a gentle simmer and cook for 5 minutes to allow the flavours to come together.
- Cook the Protein: Add the chicken or tofu and simmer for 8–10 minutes until cooked through. If using shrimp, add them during the last 3 minutes of cooking.
- Add the Vegetables: Stir in the bell pepper, carrots, and mushrooms and simmer for 5–7 minutes until just tender.
- Finish with Greens: Add the spinach or bok choy during the final minute, just until wilted.
- Brighten & Season: Remove from heat and stir in the lime juice, lime zest (if using), fresh cilantro, basil, and sliced chilies. Taste and adjust seasoning as needed.
- Serve: Ladle into bowls and serve as is, or spoon over cooked rice or rice noodles. Finish with extra herbs or chili oil if desired.
Notes
This recipe can be made vegan but using vegetable broth and swapping the fish sauce for tamari sauce. Nutritional facts are for the broth only, vegetables and protein will add additional calories.
Nutrition
Calories: 141kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 1039mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1122IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg
