Thai Coconut Curry Soup Recipe

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons Thai red curry paste
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• 2 cups mixed vegetables (bell peppers, carrots, snap peas), chopped
• 1 cup mushrooms, sliced
• 1 cup baby spinach
• 2 teaspoons soy sauce
• 1 tablespoon lime juice
• Fresh cilantro and Thai basil, for garnish
• Sliced red chilies, for garnish (optional)
• Salt and pepper, to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
3. Stir in the Thai red curry paste and cook for 1 minute, allowing the flavors to meld.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
5. Stir in the coconut milk, mixed vegetables, and mushrooms. Simmer for an additional 8-10 minutes, or until the vegetables are tender.
6. Add the baby spinach and let it wilt into the soup.
7. Season with soy sauce, lime juice, salt, and pepper to taste.
8. Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, and sliced red chilies if desired.

Helpful Tips

• For a heartier meal: Add cooked chicken, tofu, or shrimp to the soup.
• Easier peeling: Use the edge of a spoon to peel fresh ginger quickly without much waste.
• Vegetable variations: Feel free to use any combination of vegetables you have on hand, such as zucchini, broccoli, or snow peas.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Pairing Suggestions

Pair this Thai Coconut Curry Soup with fragrant jasmine rice or a crusty side of crispy breadsticks. Complement it with a refreshing Thai iced tea or a light green tea to complete the exotic experience.