Description
This Thai Coconut Soup is a rich and flavorful dish combining creamy coconut milk with fragrant red curry paste, fresh vegetables, and tender chicken or tofu. Perfectly balanced with a hint of lime and a touch of sweetness, it offers an authentic Thai dining experience that’s both comforting and easy to prepare on the stovetop.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup shredded cooked chicken or tofu cubes
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh cilantro
- 1 sliced green onion
Instructions
- Heat the coconut oil: Warm the coconut oil in a large pot over medium heat until hot.
- Sauté the onion: Add the thinly sliced onion and cook for 3 to 4 minutes until softened and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant to release their aromatic flavors.
- Incorporate red curry paste: Mix in the red curry paste and cook for an additional minute to deepen the curry’s flavor.
- Add chicken broth and simmer: Pour in the chicken broth and bring the mixture to a gentle simmer.
- Mix in coconut milk and vegetables: Stir in the full-fat coconut milk, sliced mushrooms, and red bell pepper. Let simmer for 8 to 10 minutes until the vegetables become tender.
- Add protein: Introduce the shredded cooked chicken or tofu cubes to the pot and cook for 3 to 5 minutes until heated through.
- Season the soup: Stir in the fish sauce, brown sugar, lime juice, salt, and black pepper. Taste and adjust the seasoning to your preference.
- Serve and garnish: Ladle the soup into bowls and garnish each serving with chopped fresh cilantro and sliced green onion for freshness and color.
Notes
- For a more authentic flavor, add a few slices of fresh lemongrass during cooking and remove before serving.
- Adjust the amount of red curry paste to control the soup’s spice level according to your taste.
- Substitute shrimp for chicken if desired to vary the protein.
