Description
This vibrant Thai Coconut Curry Soup is a fragrant and creamy dish that combines rich coconut milk with red curry paste, fresh vegetables, and tofu or your choice of protein. Ready in just 30 minutes, it’s a perfect comforting meal that’s both flavorful and nutritious, served best over jasmine rice or rice noodles.
Ingredients
Scale
Sauté Base
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Soup Liquid and Seasonings
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon brown sugar
Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 1 cup snap peas
Protein and Garnishes
- 1 block (14 oz) firm tofu, cubed (or cooked chicken/shrimp)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/4 cup fresh basil leaves, chopped (optional)
- Salt and pepper to taste
- Cooked jasmine rice or rice noodles (optional)
Instructions
- Heat the Oil and Sauté Onion: Warm the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it softens and becomes translucent.
- Add Garlic and Ginger: Stir in minced garlic and grated fresh ginger, cooking for about 1 minute until fragrant, taking care not to burn the garlic.
- Cook Red Curry Paste: Mix in the red curry paste, stirring continuously for 1-2 minutes to release its aromatic flavors and blend it well with the aromatics.
- Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, then bring the mixture to a gentle simmer to combine the flavors.
- Add Vegetables and Seasonings: Stir in the soy sauce, brown sugar, broccoli florets, red bell pepper slices, julienned carrots, and snap peas. Continue to simmer the soup for 10-12 minutes until the vegetables are tender-crisp.
- Incorporate Protein: Gently add the cubed tofu or your selected cooked protein into the pot. Simmer for an additional 5 minutes to warm it through and allow flavors to meld.
- Add Fresh Herbs and Season: Stir in lime juice, chopped cilantro, and basil leaves if using. Taste and adjust seasoning by adding salt and pepper as needed.
- Serve: Ladle the soup into bowls and serve hot. It can be enjoyed on its own or poured over cooked jasmine rice or rice noodles. Garnish with extra fresh cilantro or lime wedges for added brightness.
Notes
- Use tamari instead of soy sauce to keep the dish gluten-free.
- Substitute tofu with cooked chicken or shrimp for a non-vegetarian version.
- For a spicier soup, increase the amount of red curry paste.
- Leftover soup stores well in the refrigerator for up to 3 days.
- Add rice noodles or cooked jasmine rice for a more filling meal.
