Name: Thai Coconut Curry Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; 1 small onion (diced); 2 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoons red curry paste; 1 (13.5-ounce) can full-fat coconut milk; 3 cups vegetable broth; 1 tablespoon soy sauce or tamari; 1 teaspoon brown sugar; 1 red bell pepper (thinly sliced); 1 cup sliced mushrooms; 1 cup shredded carrots; 1 cup baby spinach or bok choy; 7 ounces rice noodles; juice of 1 lime; fresh cilantro and lime wedges

Jump to Recipe·Print Recipe

If you’re craving something that’s both comforting and vibrant, this Thai Coconut Curry Soup is about to steal your heart (and your taste buds!). Brimming with silky coconut milk, bright veggies, and fragrant curry paste, every spoonful delivers a perfect harmony of savory, sweet, and tangy notes. Whether you’re whipping it up on a busy weeknight or looking to impress a table full of friends, this soup brings bold flavors and cozy vibes without a ton of effort. Let’s dive right in and discover why Thai Coconut Curry Soup deserves a permanent spot in your recipe repertoire!

Thai Coconut Curry Soup Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of pantry staples and a few fresh vegetables can come together to create something this magical. Each ingredient plays its own special role, contributing depth, richness, crunch, color, or zest to this gorgeous Thai Coconut Curry Soup.

Coconut oil: Adds a subtle nuttiness and forms the flavor base for your soup.
Onion (diced): Supplies gentle sweetness and brings everything together right from the start.
Garlic (minced): Essential for that irresistible, savory aroma as soon as it hits the hot oil.
Fresh ginger (grated): Lends a punchy, floral heat that brightens every bite.
Red curry paste: The backbone of flavor, offering layers of warmth and subtle spice; add more or less to taste.
Full-fat coconut milk: Delivers creamy body and rich flavor—full-fat is the way to go!
Vegetable broth: Balances the richness of the coconut milk and keeps things light.
Soy sauce or tamari: Provides depth, umami, and a hint of saltiness; use tamari for gluten-free.
Brown sugar: A touch of sweetness to harmonize all those bold Thai flavors.
Red bell pepper (thinly sliced): For crunch, color, and a gentle sweetness that plays perfectly with the curry.
Sliced mushrooms: Earthy umami and bite-sized goodness in every spoonful.
Shredded carrots: Adds color, nutrition, and a hint of natural sweetness.
Baby spinach or bok choy: Greens that wilt beautifully and add another layer of freshness.
Rice noodles: Slippery, soft, and perfect for slurping up every last drop of this flavorful broth.
Lime juice: The bright citrusy note that wakes up the entire pot just before serving.
Fresh cilantro and lime wedges (for serving): Just the right finishing touch of freshness and zing at the table.

How to Make Thai Coconut Curry Soup

Step 1: Sauté Your Aromatics

Start by heating the coconut oil in a large pot over medium heat. As soon as it’s shimmering, add your diced onion and let it cook until it’s just soft and translucent—about 3 to 4 minutes. Stir in the minced garlic and fresh grated ginger, letting those amazing scents bloom for another minute. This step sets up your Thai Coconut Curry Soup with irresistible aromatics that will build flavor from the bottom up.

Step 2: Toast the Curry Paste

Add the red curry paste to your pot and stir it right into those softened aromatics. Cook for 1 to 2 minutes, stirring constantly. You’ll know it’s ready when the paste darkens slightly and releases an incredible fragrance—this unlocks all those hidden flavors and gives your soup its signature Thai personality.

Step 3: Pour in Liquids and Seasonings

Now, pour in the full can of coconut milk and the vegetable broth, giving everything a good whisk to make sure the curry paste is fully combined. Add the soy sauce (or tamari) and brown sugar, and stir again. Bring the mixture up to a gentle simmer—your kitchen will smell amazing at this point!

Step 4: Add Vegetables and Simmer

Time for the veggies! Drop in your sliced red bell pepper, mushrooms, and shredded carrots. Let them simmer for 8 to 10 minutes, stirring occasionally, just until they’re tender but still vibrant. The soup base will take on the gorgeous colors and flavors of the veggies, making every bite interesting.

Step 5: Cook the Noodles

Add in your rice noodles directly to the pot, and simmer according to your noodle package instructions—usually 3 to 5 minutes. Test them for doneness; they should be tender but not mushy. This step makes Thai Coconut Curry Soup even heartier and slurpable.

Step 6: Finish with Greens and Lime

Stir in your baby spinach or bok choy and let everything cook for just another minute or two, until the greens wilt and everything looks vibrant. Remove the pot from the heat, squeeze in the juice of one lime, and give it all a final stir. The fresh lime brightens the soup and brings all the flavors into harmony.

How to Serve Thai Coconut Curry Soup

Garnishes

Thai Coconut Curry Soup absolutely shines when topped with fresh cilantro and extra lime wedges. You can also toss on sliced chili, bean sprouts, or a handful of crushed peanuts for crunch. Garnishing at the table adds a personalized touch and lets your guests tailor each bowl to their tastes.

Side Dishes

This soup stands strong all by itself, but it’s also a superstar when paired with fluffy jasmine rice, crispy spring rolls, or a simple cucumber salad. These sides offer cooling, contrasting textures and turn your serving of Thai Coconut Curry Soup into a complete meal worth savoring.

Creative Ways to Present

If you really want to wow your family or friends, try serving your Thai Coconut Curry Soup in individual soup bowls topped with artfully arranged vegetables, a twirl of noodles, and a wedge of lime perched on the rim. Another fun option is using mini coconuts or small soup mugs for an extra special, Thai-inspired touch. Presentation turns a cozy meal into an event!

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature, then transfer any leftovers into airtight containers. Store in the refrigerator for up to three days. The flavors deepen and meld beautifully, making the next-day Thai Coconut Curry Soup taste even better!

Freezing

If you’d like to freeze your soup, it’s best to do so before adding the rice noodles. The broth and vegetables freeze well for up to two months in airtight containers. When ready to enjoy, thaw overnight in the fridge and reheat, then add freshly cooked noodles before serving for perfect texture.

Reheating

To reheat, simply warm the soup gently over the stovetop or in the microwave. If noodles have soaked up too much broth, add a splash of water or extra coconut milk to loosen things up. Stir well and taste for seasoning; a squeeze of fresh lime at the end gives it that just-made spark.

FAQs

Can I add protein to this soup?

Absolutely! Thai Coconut Curry Soup welcomes additions like tofu cubes for a vegan option or shredded chicken if you’re looking for extra heartiness. Just add the protein in with the vegetables so it heats through and absorbs the fragrant broth.

How spicy is this soup, and how can I adjust the heat?

Red curry paste brings medium heat, but you have total control. For a milder soup, start with one tablespoon of curry paste; for a punchier kick, add more. For even more heat, toss in some sliced fresh chilies or a dash of chili oil to individual bowls.

What type Soup

Rice noodles are traditional for Thai Coconut Curry Soup and wonderfully slurpable. You can use rice sticks, vermicelli, or even wider flat noodles—just adjust cooking times so they stay pleasantly tender.

Can I swap out the vegetables?

Yes, this soup is incredibly flexible! Snap peas, zucchini, baby corn, or broccoli all make wonderful substitutes or additions. Just aim for quick-cooking veggies so everything stays vibrant and not mushy.

Is Thai Coconut Curry Soup gluten-free?

It can easily be gluten-free! Just make sure to use tamari instead of soy sauce, and double-check your rice noodles and red curry paste labels for hidden gluten ingredients.

Final Thoughts

There’s something truly magical about a steaming bowl of Thai Coconut Curry Soup—the aroma, the color, the cozy flavors. If you haven’t tried making it at home, let this be your invitation! Gather your favorite veggies, grab a can of coconut milk, and start simmering. Your kitchen will smell divine, and your taste buds will thank you!

Thai Coconut Curry Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

Indulge in the flavors of Thailand with this comforting and aromatic Thai Coconut Curry Soup. A creamy coconut milk broth infused with red curry paste, loaded with vegetables, and rice noodles, all simmered together to create a satisfying and wholesome meal.

Ingredients

Scale

Main Soup:

1 tablespoon coconut oil
1 small onion (diced)
2 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoons red curry paste
1 (13.5-ounce) can full-fat coconut milk
3 cups vegetable broth
1 tablespoon soy sauce or tamari
1 teaspoon brown sugar

Vegetables and Noodles:

1 red bell pepper (thinly sliced)
1 cup sliced mushrooms
1 cup shredded carrots
1 cup baby spinach or bok choy
7 ounces rice noodles

For Serving:

juice of 1 lime
fresh cilantro and lime wedges

Cook Mode Prevent your screen from going dark

Instructions

Heat coconut oil: In a large pot over medium heat, sauté onion until soft. Add garlic, ginger, and curry paste, cook until fragrant.
Add liquids: Pour in coconut milk, broth, soy sauce, and sugar. Bring to a simmer.
Cook vegetables: Add bell pepper, mushrooms, carrots. Simmer until tender.
Cook noodles: Add rice noodles and cook as per package instructions. Stir in spinach or bok choy.
Finish and serve: Stir in lime juice, top with cilantro and lime wedges. Serve hot.