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Thai Coconut Curry Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Equipment:
Large pot
measuring cups
measuring spoons
knife
cutting board
Cuisine Type: Thai
Thai Coconut Curry Soup is a vibrant and aromatic dish that brings the flavors of Thailand right to your kitchen. This creamy soup features a harmonious blend of coconut milk, fragrant spices, and fresh vegetables, making it a comforting and satisfying meal. The addition of curry paste adds a delightful kick, while the fresh herbs and lime juice elevate the flavors, creating a perfect balance of sweet, savory, and spicy notes.
This soup isn’t only delicious but also incredibly versatile. You can easily customize it by adding your favorite proteins, such as chicken, shrimp, or tofu, along with a variety of vegetables like bell peppers, carrots, and spinach. In just under an hour, you can whip up a nourishing and fragrant meal that’s sure to please both family and friends, making it a perfect choice for weeknight dinners or special occasions.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 2 cups spinach leaves
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion becomes translucent and fragrant. This step builds a flavorful base for your soup.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic. Be careful not to let the garlic burn, as it can turn bitter and affect the overall flavor.
- Add the red curry paste to the pot, stirring well to coat the onions and garlic. Cook for another minute to release the curry paste’s flavors before adding the vegetable broth and coconut milk, stirring to combine.
- Bring the mixture to a gentle simmer, then add the soy sauce, lime juice, sliced bell pepper, and carrots. Let it cook for about 10 minutes until the vegetables are tender but still vibrant in color.
- Finally, stir in the spinach leaves and allow them to wilt, which should take about 2 minutes. Taste the soup and adjust the seasoning if needed, then remove it from heat.
- Serve the soup hot, garnished with fresh cilantro and lime wedges on the side for a burst of freshness. Enjoy it on its own or pair it with steamed rice for a heartier meal.
Extra Tips:
To enhance the depth of flavor, consider adding a splash of fish sauce for an umami kick or a teaspoon of brown sugar to balance the heat of the curry paste. If you prefer a thicker soup, you can blend a portion of the soup and then stir it back in. This recipe is also easily adaptable; feel free to swap in your favorite vegetables or proteins to suit your taste.
Enjoy your Thai Coconut Curry Soup!