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easy and flavorful recipe for thai soup with vegetables

Thai Coconut Curry Soup

Are you ready for a flavor explosion? Try this amazingly fragrant and warming Thai inspired coconut curry soup loaded with vegetables, and tons of flavors and made creamy with some thick coconut milk! Use this vegan recipe as a base version - make it spicy or mild - according to your taste preference. Add your choice of proteins - chicken, shrimp, tofu - go wild! :)
Tuck into this warm and comforting bowl of curry-flavored Thai coconut milk soup.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -5

Ingredients
  

  • 1 - 2 tablespoon oil
  • 100 grams (1 cup) onion; finely chopped
  • 2-3 large cloves garlic; finely chopped
  • 1- inch ginger; peeled & minced
  • 75 grams (1 medium) carrot; thinly sliced
  • 100 grams (½ of a medium) red bell pepper; thinly sliced
  • 1-2 teaspoons curry powder or to taste
  • 1-2 tablespoon red curry paste or to taste
  • 50 grams (½cup) mushrooms
  • 1 tablespoon soy sauce use vegan and/or gluten-free if required
  • 1 32 ounces container vegetable broth (approximately 4 cups)
  • ½-1 tablespoon brown sugar; to taste optional
  • 250 ml 1 cup canned coconut milk
  • Thai basil and cilantro for garnish
  • lime/lemon wedges to serve

Instructions
 

  • Heat oil in a large pot over medium heat.
  • When the oil is hot, add onion, garlic, and ginger. Cook and stir until the onions are tender and translucent.
  • Add carrots and bell pepper and cook for 3-4 minutes.
  • Next, add the curry powder followed by red curry paste. Cook for a minute or two or until aromatic.
  • Next, tip in the mushrooms and give a good stir to coat the mushrooms.
  • Add soy sauce.
  • Pour the broth, and add brown sugar (if using) and stir to combine. Taste the soup to make sure all the spices and salt are according to your taste. Add more, if required. Bring to a boil.
  • Add the coconut milk. Reduce the heat to low. Simmer for 5 minutes.
  • Serve hot garnished with That basil and cilantro. Serve lime/lemon wedges, if desired.

Video

Notes

  • 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
  • 1 TEASPOON= 5 ML; 1 TABLESPOON= 15 ML
  • Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
  • The serving size is 4. To make it a fuller meal, add a serving of rice noodles or jasmine rice along with the soup.
  • You can choose your favorite protein to add - tofu, shrimp/prawns, chicken, etc are good options.
  • If you like a hint of sweetness, add ½- 1 tablespoon of brown sugar.
  • Different brands of curry powder and red curry paste have different levels of heat. Add smaller quantities at a time, taste as you go. Add more if you want more spice and flavor.
  • Like it spicier? Add some chilli sauce to perk up the heat or serve with some fresh chillies. One more idea for you to make it spicier is to drizzle some chilli oil.
  • 946 milliliters (32 oz) vegetable broth - this is one of the standard tetra pack size for store-bought broth in the US.