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Quick and Creamy Thai Coconut Curry Soup

A vibrant bowl of amazing 30-minute coconut curry soup, topped with shredded chicken, carrots, mushrooms, and cilantro.
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Make this easy, creamy Thai coconut curry soup for a flavorful weeknight dinner. This recipe uses simple steps to achieve an authentic, comforting taste quickly.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (adjust to your spice preference)
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup sliced carrots
  • 1 cup sliced mushrooms
  • 1 cup cooked chicken breast, shredded (or 1 cup cooked lentils for vegetarian option)
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • Salt to taste
  • For serving: Fresh cilantro, cooked rice noodles, lime wedges

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  3. Stir in the red curry paste and cook for 1 minute, stirring constantly to toast the spices slightly.
  4. Pour in the vegetable broth and the can of coconut milk. Bring the mixture to a gentle simmer.
  5. Add the sliced carrots and mushrooms. Continue to simmer until the carrots are tender, about 8 to 10 minutes.
  6. Stir in the cooked chicken (or lentils), fish sauce, and brown sugar. Heat through for 2 minutes.
  7. Remove the pot from the heat. Stir in the fresh lime juice. Taste the soup and add salt if needed.
  8. Ladle the soup into bowls. Serve immediately with cooked rice noodles, fresh cilantro, and extra lime wedges on the side.

Notes

  • For a vegetarian curry soup, substitute the chicken with 1 cup of cooked red or brown lentils, or firm tofu cubes.
  • If you prefer a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of simmering.
  • This soup tastes great for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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