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Thai Coconut Curry Soup Recipe

Thai Coconut Curry Soup Recipe
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★★★★★

5 from 22 reviews

This Thai Coconut Curry Soup is a flavorful and creamy vegan dish combining rich coconut milk, spicy red curry paste, and fresh herbs. Packed with aromatic ingredients like ginger, garlic, and lime, it offers a comforting and mildly spicy soup perfect for any meal. Easily customizable with your choice of noodles and vegetables, this recipe is a vibrant and nourishing way to enjoy Thai-inspired cuisine at home.

Ingredients

Scale

Soup Base

  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons red curry paste (vegan)
  • ½ red onion (about 3.5 g), chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons coconut sugar (or any sugar)
  • 1 tablespoon liquid aminos (or gluten free tamari/coconut aminos/lite soy sauce)
  • 1 (13.5 ounce) can coconut milk (full fat or lite, 383 g)
  • 3 cups vegetable broth

Vegetables and Herbs

  • 1 lime (for juice)
  • handful Thai basil, finely chopped
  • handful spinach, finely chopped
  • handful purple cabbage (optional, for topping)

Additional Ingredients

  • ½ tablespoon sambal oelek (or Sriracha, optional for heat)
  • 8–12 ounces dry noodles (vermicelli, udon, soba or preferred kind)

Instructions

  1. Heat the base: In a pan over medium-high heat, warm the sesame oil. Add the freshly grated ginger and red curry paste, frying and stirring for about 1 minute until fragrant.
  2. Sauté aromatics: Add the chopped red onion and minced garlic to the pan. Cook until the onion becomes slightly translucent, about 5 minutes, stirring occasionally to avoid burning.
  3. Season and combine: Sprinkle in sea salt, black pepper, and coconut sugar, then add liquid aminos. Stir everything well to combine all flavors.
  4. Add liquids: Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Allow to simmer for about 10 minutes, stirring occasionally. Add the juice of one lime, stir, and remove the soup from heat.
  5. Prepare noodles: While the soup simmers, cook your choice of noodles according to the package instructions until al dente. Drain and set aside.
  6. Assemble the soup: Place the cooked noodles in serving bowls. Optionally, add purple cabbage and spinach on top of the noodles. Pour the hot soup over the noodles and vegetables, letting it sit for about 3 minutes to slightly soften the greens.
  7. Garnish and serve: Sprinkle chopped Thai basil over the soup. Stir in sambal oelek or Sriracha if you prefer added heat. Serve immediately and enjoy this warming, aromatic soup.

Notes

  • Adjust the amount of red curry paste and sambal oelek to control the spiciness according to your preference.
  • For a gluten-free version, use gluten-free noodles and tamari or coconut aminos instead of soy sauce.
  • Full-fat coconut milk provides creamier texture, but light coconut milk reduces calories and fat.
  • Leftover soup can be stored separately from noodles to prevent them from becoming soggy.
  • Add protein like tofu or cooked chicken if you want to make it more filling.

Nutrition

Keywords: Thai coconut curry soup, vegan Thai soup, coconut milk soup, red curry soup, easy Thai recipe, spicy coconut curry

Find it online: https://servedbynora.com/thai-coconut-curry-soup-recipe/