Thai Coconut Curry Soup
A creamy, bright, and flexible soup that combines rich coconut flavor with the freshness of lime, perfect for weeknight dinners or impressing guests.
Ingredients
For the soup
- 1 tablespoon coconut oil Substitute with olive oil if needed.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste Taste as you go; varies by brand.
- 4 cups coconut milk Use light coconut milk for a lighter version.
- 4 cups vegetable or chicken broth
- 2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas) Frozen vegetables work well.
- 1 cup protein of choice (e.g., chicken, tofu, shrimp) Choose based on preference.
- 2 tablespoons lime juice
- to taste Salt and pepper
- to garnish Fresh cilantro Best if bought fresh.
Instructions
Preparation
- In a large pot, heat coconut oil over medium heat.
- Add the chopped onion and sauté until softened.
- Stir in garlic and ginger, cooking until fragrant.
- Add red curry paste and cook for another minute, stirring to combine.
Cooking
- Pour in coconut milk and broth, bringing the mixture to a simmer.
- Add mixed vegetables and your chosen protein, cooking until everything is tender.
- Stir in lime juice and season with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Notes
This soup reheats beautifully and flavors meld overnight. For meal prep, pack lime and cilantro separately to keep things bright. Make a double batch if possible.