Description
This Coconut Curry Soup is rich, fragrant, and full of warming Thai-inspired flavors. Made with creamy coconut milk, red curry paste, and fresh veggies, it’s perfect on its own or with rice or noodles. Plus, it comes together in just 30 minutes!
Ingredients
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1 tablespoon coconut oil or olive oil
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1 small onion, diced
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3 garlic cloves, minced
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1 tablespoon fresh ginger, grated
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2 tablespoons Thai red curry paste (or to taste)
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1 teaspoon ground turmeric (optional)
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1 red bell pepper, thinly sliced
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1 cup carrots, julienned or thinly sliced
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4 cups vegetable broth
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1 (14 oz) can full-fat coconut milk
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1 tablespoon soy sauce or tamari
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1 tablespoon brown sugar or maple syrup
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Juice of 1/2 lime
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2-3 cups fresh spinach, kale, or other greens
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8 oz rice noodles or cooked jasmine rice (for serving)
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Fresh cilantro or Thai basil, for garnish
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Lime wedges, for serving
Instructions
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Sauté aromatics:
In a large pot, heat oil over medium heat. Add onion and sauté 3–4 minutes. Stir in garlic and ginger, cooking for another 1–2 minutes. -
Add curry and veggies:
Stir in curry paste and turmeric. Add bell pepper and carrots. Sauté for 2–3 minutes to soften slightly. -
Build the broth:
Pour in vegetable broth and coconut milk. Add soy sauce and brown sugar. Stir to combine. Bring to a gentle boil, then reduce to a simmer. -
Simmer and finish:
Let soup simmer for 10–12 minutes, until veggies are tender. Stir in greens and lime juice. Cook just until greens are wilted. -
Serve:
Add cooked rice or noodles to bowls. Ladle hot soup over top. Garnish with fresh cilantro or Thai basil and serve with lime wedges.
Notes
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Add tofu, chickpeas, or cooked chicken for extra protein.
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Customize with whatever veggies you have on hand (mushrooms, zucchini, etc.).
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Use gluten-free soy sauce and rice noodles for a fully gluten-free meal.