Description
Thai coconut curry soup is a vibrant, comforting dish that bursts with tropical flavors. This creamy soup combines luscious coconut milk with aromatic spices like lemongrass and ginger, resulting in a satisfying experience with every spoonful. Perfect for cozy nights or impressing guests at dinner parties, it’s both easy to prepare and packed with healthy ingredients. Customize it by adding your favorite vegetables or proteins for a personal touch. This recipe will transport your taste buds to Thailand while warming your heart.
Ingredients
Scale
- 1 can full-fat coconut milk
- 2 lemongrass stalks, bruised
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (adjust to taste)
- 4 cups low-sodium vegetable broth
- 2 cups mixed seasonal vegetables (e.g., bell peppers, carrots)
Instructions
- Prepare all ingredients by chopping vegetables and bruising the lemongrass.
- In a large pot over medium heat, add oil and sauté ginger and lemongrass until fragrant (about 2 minutes).
- Stir in the red curry paste and cook for an additional minute.
- Pour in coconut milk and vegetable broth; mix well and bring to a gentle simmer.
- Add chopped vegetables and simmer for about 10 minutes until tender but crisp.
- Serve hot, garnished with fresh cilantro or lime wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 305
- Sugar: 3g
- Sodium: 672mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For added protein, include shrimp or chicken during the cooking process. Adjust spice levels by varying the amount of curry paste used. The soup can be made ahead of time; flavors improve overnight.