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Thai Coconut Curry Soup

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Thai Coconut Curry Soup is a rich and flavorful dish that combines the creaminess of coconut milk with the bold, aromatic flavors of Thai red curry paste, lemongrass, and lime juice. Packed with fresh shrimp, vegetables, and noodles, this soup is both satisfying and refreshing—a perfect balance of sweet, tangy, and spicy.

Thai Coconut Curry Soup

 2 tbsp olive oil (or coconut oil)
 1 medium onion (sliced)
 3 cloves garlic (minced)
 1 tbsp fresh ginger (grated)
 2 tbsp Thai red curry paste (adjust to taste)
 1 stalk lemongrass (lightly crushed and cut into 3-inch pieces)
 4 cups chicken broth (or vegetable broth for a vegan version)
 1 can coconut milk (13.5 oz, full-fat for creaminess)
 2 tbsp fish sauce (or soy sauce for a vegetarian option)
 1 tbsp brown sugar
 Juice of 1 lime
For the Add-Ins
 1 cup mushrooms (sliced, shiitake or button)
 1 red bell pepper (thinly sliced)
 1 yellow bell pepper (thinly sliced)
 1 cup shrimp (peeled and deveined; substitute tofu for a vegetarian option)
 2 cups rice noodles (or vermicelli, cooked according to package instructions)
 ¼ cup fresh cilantro (chopped, for garnish)
Optional Garnishes
 Fresh basil or Thai basil
 Sliced red chilies
 Lime wedges
 Toasted sesame seeds
Sauté the Aromatics
1

 

  1. Heat the Oil:
    • In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Cook the Aromatics:
    • Add the sliced onion and sauté for 3-4 minutes until softened.
    • Stir in the garlic, ginger, and red curry paste. Cook for another 1-2 minutes until fragrant.
Build the Broth
2

 

  1. Add Lemongrass:
    • Stir in the lemongrass stalks, ensuring they’re lightly crushed to release their aroma.
  2. Incorporate Broth and Coconut Milk:
    • Pour in the chicken broth and coconut milk, stirring well to combine.
  3. Season the Broth:
    • Add fish sauce, brown sugar, and lime juice. Stir and bring the soup to a gentle simmer. Let it cook for 10 minutes to infuse the flavors.
Add the Vegetables and Protein
3

 

  1. Cook the Vegetables:
    • Add the mushrooms and bell peppers to the pot. Simmer for 5 minutes until slightly tender.
  2. Cook the Shrimp:
    • Stir in the shrimp and cook for 3-4 minutes, or until they turn pink and opaque. If using tofu, add it at this stage.
Assemble the Soup
4

  • Prepare the Noodles:
    • Cook the rice noodles according to package instructions. Drain and set aside.
  • Combine:
    • Add the cooked noodles to individual serving bowls. Ladle the hot soup over the noodles.
Serving Suggestions
5

 

  • Garnish each bowl with fresh cilantro, Thai basil, sliced chilies, and lime wedges.
  • Serve with a side of crispy spring rolls or Thai-style salad for a complete meal.
Pro Tips
6

 

  • Adjust Spice Level: Add more red curry paste or sliced chilies for extra heat, or reduce for a milder flavor.
  • Make It Vegan: Use tofu instead of shrimp and substitute fish sauce with soy sauce.
  • Storage: Store the soup (without noodles) in the fridge for up to 3 days. Add noodles fresh when reheating to prevent sogginess.

Nutrition Facts

0 servings

Serving size