Description
This Thai Coconut Curry Soup is a comforting and flavorful dish that combines aromatic spices with creamy coconut milk. Packed with vegetables, protein, and rice noodles, it’s a complete meal in a bowl that’s perfect for a cozy night in.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups low-sodium chicken or vegetable broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- juice of 1 lime
- 2 medium carrots, thinly sliced
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup cooked shredded chicken or tofu
- 4 ounces rice noodles
- 1/2 cup fresh cilantro, chopped
- 2 green onions, sliced
- lime wedges for serving
Soup Base:
Veggies and Protein:
Noodles and Garnish:
Instructions
- Prepare Soup Base: Heat coconut oil in a large pot. Sauté onion, then add garlic, ginger, and curry paste. Pour in broth and coconut milk, then add fish sauce, soy sauce, and brown sugar. Simmer.
- Cook Vegetables and Protein: Add carrots, bell pepper, and mushrooms. Cook until vegetables are tender. Add chicken/tofu and rice noodles, cook until noodles are done.
- Finish and Serve: Stir in lime juice, then garnish with cilantro and green onions. Serve hot with lime wedges.
Notes
- For a spicier soup, add sliced Thai chilies or extra curry paste.
- To make it vegan, substitute tofu for chicken and use soy sauce instead of fish sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 9g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
