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- 1 tablespoon coconut oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1-inch piece ginger, grated For a great Thai coconut curry soup, start with the right base. Coconut oil brings a rich, nutty flavor. Chop the onion finely and sauté it until soft. The garlic and ginger add depth and warmth. Their strong scents will fill your kitchen, making everyone eager to taste. - 1 tablespoon red curry paste - 1 can (400ml) coconut milk - 4 cups vegetable broth Now, let's dive into the flavors. Red curry paste is the heart of this dish. It adds heat and complexity. Make sure to stir it well into the onions. Coconut milk brings creaminess and sweetness. Pair it with vegetable broth for a balanced base that enhances all the other flavors. - 1 cup sweet potatoes, diced - 1 red bell pepper, sliced - 1 cup snap peas - 1 tablespoon soy sauce - 1 tablespoon lime juice - Fresh cilantro for garnish Next, the veggies! Sweet potatoes add a touch of sweetness and creaminess. Slice the red bell pepper for color and crunch. Snap peas bring freshness and a pop of green. Soy sauce gives a savory kick, while lime juice brightens the dish. Finally, cilantro adds a fresh finish, making your soup even more vibrant. {{ingredient_image_1}} - First, heat 1 tablespoon of coconut oil in a large pot over medium heat. - Next, add 1 medium onion, finely chopped, and sauté for about 5 minutes. - Once the onion turns translucent, stir in 2 cloves of minced garlic and 1-inch piece of grated ginger. - Cook these for 1 to 2 minutes until you can smell their lovely aroma. - Now, add 1 tablespoon of red curry paste to the pot. Stir well to coat the onions and cook for another minute. - Pour in 1 can (400ml) of coconut milk and 4 cups of vegetable broth. Stir to mix them well. - Bring this mixture to a gentle simmer over medium heat. - After it begins to simmer, add 1 cup of diced sweet potatoes. Cook for about 10 minutes. They should become tender. - Then, add 1 sliced red bell pepper and 1 cup of snap peas. Cook for another 5 minutes. - Stir in 1 tablespoon of soy sauce and 1 tablespoon of lime juice. - Taste your soup and season with salt as needed. - Now, remove the pot from the heat. Ladle the soup into bowls. - Finally, garnish with fresh cilantro for a bright finish before serving. To make a true Thai Coconut Curry Soup, start with red curry paste. Choose a brand with real ingredients. Look for one that uses fresh herbs and spices. This makes a big difference. The right paste brings out bold flavors. Using fresh ingredients is key. Fresh garlic, ginger, and vegetables enhance taste. When possible, pick local produce. Fresh sweet potatoes and snap peas boost flavor and texture. They add color and nutrition too. Adjusting spice levels is easy. If you like it mild, use less curry paste. Add it slowly and taste as you go. You can always add more heat later. For extra spice, consider adding sliced chili peppers. Ensuring even cooking of vegetables is important. Cut sweet potatoes and bell peppers into uniform pieces. This helps them cook at the same rate. Stir the soup often. This way, all the veggies cook evenly and soak up the flavors. Presentation matters. Serve the soup in deep bowls. Top with fresh cilantro and lime wedges. This adds a pop of color and freshness. For texture, serve crispy wontons on the side. They add crunch and contrast to the creamy soup. Pair the soup with a light salad. A simple cucumber salad with lime dressing works well. It balances the rich flavors of the curry. Enjoy your meal with friends for a fun, shared experience! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of the soup and provide a vibrant color. Adjust Spice Level: For a spicier kick, add more red curry paste or include sliced chili peppers to taste. Experiment with Proteins: Add tofu, chicken, or shrimp for a more filling meal. Just adjust cooking time accordingly. Storage Tips: This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove to maintain the flavor and texture. {{image_2}} You can add protein to make this soup heartier. Here are two great options: - Tofu: Firm tofu works best. Cut it into cubes. Add it to the soup when you add the vegetables. It soaks up the flavors well. - Chicken: For chicken, use boneless thighs or breasts. Dice them into small pieces. Add them after sautéing the onions. Cook until they are no longer pink before adding the broth. Feel free to mix in different veggies. These additions can change the taste and texture: - Carrots: Slice carrots into thin rounds. They add sweetness and color. Add them with the sweet potatoes for even cooking. - Broccoli: Cut the broccoli into small florets. It adds crunch and nutrition. Toss it in during the last few minutes of cooking. Making this soup vegan and gluten-free is easy with a few swaps: - Substituting soy sauce with tamari: Tamari is a gluten-free alternative. Use the same amount as soy sauce. It keeps the flavor rich and savory. - Using vegetable broth safely: Always check the label to ensure it’s gluten-free. This way, you can enjoy the soup without worry. After enjoying your Thai Coconut Curry Soup, store any leftovers in the fridge. Use an airtight container to keep the soup fresh. This helps prevent odors and keeps the flavors intact. You can safely keep the soup in the fridge for about 3 to 4 days. To freeze the soup, let it cool completely first. Then, pour it into freezer-safe containers or bags. Leave some space at the top for expansion. This way, it won’t burst when frozen. Freeze the soup for up to 2 to 3 months for the best taste. When you're ready to eat, thaw the soup in the fridge overnight. For reheating, pour the soup into a pot and heat it on low. Stir often until it's hot. You can also use a microwave, but be sure to cover it and stir halfway through to heat evenly. Yes, you can use low-fat coconut milk. However, it will change the soup's flavor and texture. Full-fat coconut milk gives a rich and creamy taste. Low-fat will be less thick and may taste less coconutty. If you use low-fat, consider adding a little extra coconut oil or a splash of cream for more flavor. If you don't have red curry paste, you can use a mix of other ingredients. Try using a combination of chili powder, ginger, garlic, and a bit of turmeric. This mix won't be the same, but it will give a similar spicy kick. You can also find green curry paste as a substitute, which will change the flavor slightly but can be just as tasty. To thicken your soup, try adding more sweet potatoes. Mash them up in the soup. You can also use cornstarch mixed with water. Stir that mixture into the soup and let it cook for a few minutes. This will help make your soup thicker without changing the flavor. Yes, this soup is great for meal prep! You can make it ahead and store it in the fridge for up to four days. To store, let it cool first, then pour it into airtight containers. If you want to keep it longer, you can freeze it for up to three months. Just remember to reheat it slowly on the stove for the best taste. Thai Coconut Curry Soup is a vibrant dish with fresh ingredients and rich flavors. We explored key components, from coconut oil and red curry paste to sweet potatoes and cilantro. Cooking steps guide you through each stage, ensuring a delicious outcome. I shared tips for authenticity and adjustments to spice, along with variations for proteins and vegetables. Finally, I laid out storage advice to enjoy later. This soup is versatile and satisfying, perfect for meal prep or a cozy dinner. Dive in and savor the taste of Thailand!

Thai Coconut Curry Soup

A flavorful and creamy soup made with coconut milk, vegetables, and red curry paste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 tablespoon red curry paste
  • 1 can coconut milk (400ml)
  • 4 cups vegetable broth
  • 1 cup sweet potatoes, diced
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 bunch fresh cilantro for garnish
  • to taste salt

Instructions
 

  • Heat the coconut oil in a large pot over medium heat until melted.
  • Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the red curry paste to the pot, stirring well to coat the onions, and cook for another minute.
  • Pour in the coconut milk and vegetable broth, stirring to combine.
  • Bring the mixture to a gentle simmer.
  • Once simmering, add the diced sweet potatoes and cook for about 10 minutes, or until they are tender.
  • Add the sliced red bell pepper and snap peas, cooking for another 5 minutes.
  • Stir in the soy sauce and lime juice. Adjust seasoning with salt, if necessary.
  • Remove from heat and ladle the soup into bowls. Garnish with fresh cilantro before serving.

Notes

Serve the soup in deep bowls, topped with additional cilantro or lime wedges for a fresh touch. You can also offer some crispy wontons on the side for texture contrast!
Keyword coconut, curry, soup, vegetarian