Description
Indulge in the rich, aromatic flavors of this Thai Coconut Soup. A creamy coconut milk base infused with red curry paste, ginger, and lime creates a comforting and satisfying dish that is perfect for any occasion.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
Additional Ingredients:
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup cooked chicken or tofu (optional)
- ½ cup cherry tomatoes, halved
- fresh cilantro and lime wedges for garnish
Instructions
- Saute Aromatics: In a large pot, heat coconut oil over medium heat. Add sliced onion and cook until softened. Stir in garlic, ginger, and red curry paste, cooking until fragrant.
- Add Broth and Coconut Milk: Pour in the broth, bring to a simmer, then add coconut milk, fish sauce, lime juice, and brown sugar. Stir well.
- Incorporate Ingredients: Add mushrooms, bell pepper, cherry tomatoes, and chicken/tofu. Simmer for 10-15 minutes.
- Adjust Seasoning and Serve: Taste and adjust seasoning as needed. Serve hot, garnished with cilantro and lime wedges.
Notes
- Adjust curry paste to taste
- Enhance with rice noodles or jasmine rice
- Store leftovers in the fridge for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1½ cups
- Calories: 290
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg (with tofu) / 35mg (with chicken)
