Description
Thai Coconut Curry Soup is a delightful blend of creamy coconut milk, aromatic spices, and fresh vegetables that warms both body and soul. This easy-to-make dish brings the vibrant flavors of Thailand right to your kitchen, perfect for cozy dinners or festive gatherings. With customizable ingredients, this soup is not just a meal; it’s an experience filled with comfort and joy.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 4 cups low-sodium vegetable broth
- 1 cup bell peppers, chopped
- 1 cup carrots, sliced
- 1 cup snap peas
- 1 lb protein of choice (chicken, shrimp, or tofu)
- Juice of 1 lime
- Fresh basil or cilantro for garnish
Instructions
- Gather all your ingredients on the countertop.
- In a large pot over medium heat, sauté 1 diced onion in a splash of oil until golden brown (about 3-4 minutes).
- Add 2 tbsp red curry paste and stir in the can of coconut milk until smooth; let simmer gently.
- Pour in 4 cups vegetable broth and add 1 cup each of bell peppers, carrots, and snap peas. Simmer for about 10 minutes until veggies are tender but crisp.
- If using chicken or shrimp, add them now and cook until fully done (about 5-7 minutes). Finish with lime juice.
- Serve hot, garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 24g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 85mg