Description
This vibrant Thai Red Curry Soup is a flavorful and hearty dish featuring a rich coconut milk base infused with red curry paste, fresh vegetables, and your choice of shredded chicken or tofu. Perfectly balanced with aromatic ginger, garlic, and a hint of lime, this soup is both comforting and light, making it an ideal meal for any day.
Ingredients
Scale
Base
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
Vegetables
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 medium carrots, julienned
- 1 cup mushrooms, sliced
Liquids & Seasonings
- 1 can (13.5 ounces) coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce or fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1–2 teaspoons chili flakes (optional for spice)
Protein
- 2 cups cooked shredded chicken or tofu
Garnishes
- Fresh cilantro leaves
- Sliced green onions
- Lime wedges
Instructions
- Heat the oil and sauté aromatics: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sliced onion and sauté for about 3 minutes until softened. Then stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add the curry paste: Stir in 2 tablespoons of Thai red curry paste and cook for another minute, allowing the flavors to release and intensify.
- Cook the vegetables: Add the sliced red bell pepper, zucchini, julienned carrots, and sliced mushrooms to the pot. Cook them for 3 to 4 minutes until they begin to soften but still retain some bite.
- Add liquids and seasoning: Pour in the 13.5-ounce can of coconut milk and 4 cups of chicken or vegetable broth. Then stir in 2 tablespoons soy sauce (or fish sauce) and 1 tablespoon brown sugar. Bring the soup to a simmer.
- Simmer and develop flavors: Let the soup simmer gently for 10 minutes, allowing the flavors to meld and the vegetables to cook through.
- Add protein and finish cooking: Stir in 2 cups of cooked shredded chicken or tofu, letting it heat through as the soup simmers for an additional 5 minutes.
- Adjust seasoning and serve: Stir in the juice of 1 lime. Taste and adjust the soup’s seasoning by adding more soy sauce, lime juice, or curry paste as desired. Ladle into bowls and garnish with fresh cilantro leaves, sliced green onions, and lime wedges. Serve hot.
Notes
- For a vegetarian version, substitute cooked tofu for the chicken and use vegetable broth.
- Add rice noodles or jasmine rice to the soup to make it more filling.
- Adjust spice level by adding more or less red curry paste or optional chili flakes.
- Using tamari instead of soy sauce makes this recipe gluten-free.
