Go Back
Thai cuisine is renowned for its harmonious balance of flavors, and the Creamy Thai Coconut Curry Soup is a perfect embodiment of this philosophy. The combination of sweet, salty, spicy, and sour elements creates a complex flavor profile that elevates the simplest of ingredients. This soup is particularly popular in Thai households, often enjoyed as a comforting meal during cooler evenings or as a centerpiece during family gatherings.

Thai Coconut Curry Soup

Discover the warmth and vibrant flavors of Creamy Thai Coconut Curry Soup, a delightful bowl that takes you on a culinary journey to Thailand. This comforting dish combines coconut milk with colorful veggies and aromatic spices, creating a nourishing, customizable meal suitable for any dietary preference. Perfect for busy weeknights or special gatherings, this soup is rich in flavor and health benefits. Try it today! #ThaiCuisine #CoconutCurry #SoupLove #HealthyEating
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon coconut oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons red curry paste

4 cups vegetable broth (or chicken broth)

1 can (14 oz) coconut milk

1 cup sliced bell peppers (red, yellow, or green)

1 cup sliced mushrooms (shiitake or button)

1 small zucchini, sliced

1 cup baby spinach

2 tablespoons soy sauce or tamari (for gluten-free)

1 tablespoon lime juice

Fresh cilantro leaves for garnish

Sliced red chilies for garnish (optional)

Salt and pepper to taste

Instructions
 

In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent.

    Add the minced garlic and ginger to the pot, stirring frequently for another 1-2 minutes until fragrant.

      Stir in the red curry paste, ensuring it coats the onion mixture evenly. Cook for another minute to toast the spices.

        Pour in the vegetable broth and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.

          Add the sliced bell peppers, mushrooms, and zucchini to the pot. Let the soup simmer for about 10-15 minutes, or until the vegetables are tender.

            Stir in the baby spinach, soy sauce, and lime juice. Season with salt and pepper to taste. Allow the spinach to wilt for about 2 minutes.

              Serve the soup hot, garnished with fresh cilantro leaves and sliced red chilies for added heat if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4