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Thai Coconut Curry Soup

A vibrant and aromatic soup that envelops you in creamy goodness, perfect for a cozy dinner or a quick lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 370
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon sesame oil Adds nutty richness.
  • 1 teaspoon freshly grated ginger Enhances the aromatic profile.
  • 2 tablespoons red curry paste Vibrant vegan option for warmth.
  • ½ cup red onion Contributes a lovely texture.
  • 4 cloves garlic (minced) Infuses rich fragrance.
  • ¼ teaspoon sea salt Elevates all flavors.
  • ¼ teaspoon ground black pepper Adds hint of spice.
  • 2 tablespoons coconut sugar Balances heat with sweetness.
  • 1 tablespoon liquid aminos Soy sauce alternative.
  • 1 can (13.5 ounce) coconut milk Forms the soup's creamy base.
  • 3 cups vegetable broth Adds flavor depth.
  • 1 lime juice of Brightens the dish.
  • ½ tablespoon sambal oelek (or Sriracha for heat, optional) For those who love spice.
  • handful Thai basil (finely chopped) Fresh burst of flavor.
  • handful spinach (finely chopped) Nutritious addition.
  • handful purple cabbage (optional, for topping) Adds crunch and color.
  • 8-12 ounces dry noodles Any kind will work.

Method
 

Preparation
  1. In a pan over medium-high heat, warm the sesame oil until it shimmers.
  2. Add the grated ginger and red curry paste. Stir for about a minute until fragrant.
  3. Introduce the chopped red onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
  4. Sprinkle in the sea salt, black pepper, coconut sugar, and liquid aminos, stirring to combine.
  5. Pour in the coconut milk and vegetable broth, bringing to a boil before reducing to a simmer for about 10 minutes.
  6. Prepare the noodles according to package directions.
  7. Once the soup is ready, squeeze the juice of the lime into the pot and stir.
  8. Combine the cooked noodles and any additional veggies in a bowl.
  9. Pour the soup over the noodles, allowing it to rest for about 3 minutes.
  10. Finish by sprinkling Thai basil on top and adding sambal oelek or Sriracha if desired.

Notes

For added flavor, toast the curry paste in the sesame oil for a minute. To make it heartier, consider adding chicken or tofu.