Description
A vibrant and creamy Thai Coconut Curry Soup packed with fresh vegetables and tofu, infused with aromatic red curry paste, coconut milk, and fragrant herbs. This comforting, easy-to-make soup is perfect for a quick, healthy weeknight meal and can be served with jasmine rice or noodles for added heartiness.
Ingredients
Scale
Soup Base
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 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 & Protein
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 1 cup snap peas
- 1 block (14 oz) firm tofu, cubed (or cooked chicken/shrimp)
Finishing & Garnish
- 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
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in minced garlic and grated fresh ginger. Cook for about 1 minute until fragrant, ensuring not to burn the garlic.
- Cook Curry Paste: Add the red curry paste to the pot and cook for 1-2 minutes, stirring continuously to release the flavors and aromas.
- Simmer with Liquids: Pour in the coconut milk and vegetable broth. Stir well and bring the mixture to a gentle simmer over medium heat.
- Add Vegetables and Seasoning: Mix in the soy sauce (or tamari), brown sugar, broccoli florets, sliced red bell pepper, carrots, and snap peas. Allow to simmer for 10-12 minutes until the vegetables are tender-crisp.
- Add Protein: Gently add the cubed tofu or your choice of cooked chicken or shrimp to the pot. Simmer for an additional 5 minutes to heat through and blend flavors.
- Finish Soup: Stir in the lime juice, chopped fresh cilantro, and basil leaves (if using). Taste and adjust the seasoning with salt and freshly ground black pepper as needed.
- Serve: Ladle the soup into bowls and serve hot. Optionally, serve over cooked jasmine rice or rice noodles and garnish with extra cilantro or lime wedges for added freshness.
Notes
- For a non-vegetarian option, substitute tofu with cooked chicken or shrimp.
- Adjust the amount of red curry paste to your preferred spice level.
- Use tamari instead of soy sauce to keep the dish gluten-free.
- Adding fresh lime juice at the end brightens the flavors wonderfully.
- Serve with rice or noodles to make the soup more filling.
