Go Back
To make Spicy Thai Coconut Curry Soup, gather these main ingredients: - 1 tablespoon coconut oil - 1 onion, diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste - 1 can (400ml) coconut milk - 4 cups vegetable broth - 1 cup bell peppers, sliced (red, yellow, or green) - 1 cup snap peas - 1 cup mushrooms, sliced - 1 tablespoon soy sauce or tamari (for gluten-free) - 1 tablespoon lime juice - Fresh basil and cilantro for garnish - Salt to taste - Chili flakes (optional for extra heat) You can enhance the soup's flavor with these optional ingredients: - Sliced green onions for a fresh crunch - A dash of fish sauce for umami - Additional spices like coriander or turmeric - A touch of brown sugar to balance the heat If you have allergies, here are some substitutes: - Use olive oil instead of coconut oil if you prefer. - Replace soy sauce with coconut aminos for a soy-free option. - Use vegetable broth that is free from gluten. - Coconut milk can be swapped with almond or oat milk for a dairy-free alternative. {{ingredient_image_1}} 1. Start by heating one tablespoon of coconut oil in a large pot over medium heat. 2. Add diced onion and sauté it until it turns soft and clear, which takes about five minutes. 3. Next, mix in three cloves of minced garlic and one tablespoon of grated ginger. Cook for one more minute to let the aroma fill the air. 4. Now, add two tablespoons of red curry paste. Stir it well for two to three minutes to bring out the flavors. 5. Pour in one can of coconut milk and four cups of vegetable broth. Stir until everything blends together. Bring this mix to a gentle simmer. 6. Toss in one cup of sliced bell peppers, one cup of snap peas, and one cup of sliced mushrooms. Let them cook for about ten to fifteen minutes until they are nice and tender. 7. Finally, mix in one tablespoon of soy sauce or tamari and one tablespoon of lime juice. Adjust the taste with salt and chili flakes if you like it spicier. 8. Serve the soup in bowls. Top with fresh basil and cilantro for that perfect finish. To get the best flavor, always use fresh ingredients. Fresh herbs, garlic, and ginger will give your soup a vibrant taste. Taste as you cook. This way, you can adjust the flavors to your liking. If you want more heat, add extra chili flakes or a dash of hot sauce. A squeeze of lime juice adds brightness, balancing the rich coconut milk. - Large pot or Dutch oven: This is perfect for making soups. - Wooden spoon: Use this for stirring without scratching your pot. - Knife and cutting board: Essential for chopping veggies safely. - Measuring spoons: To ensure you use the right amount of each ingredient. - Ladle: Makes serving the soup easy and mess-free. To add more heat to your soup, use fresh chili peppers. Slice them and toss them in while cooking. You can also add more red curry paste. Start with a little, then taste. If you want more spice, keep adding until it’s just right. Another great option is to sprinkle chili flakes on top before serving. If you like a thicker soup, use a simple trick. Blend part of the soup after cooking. Just take out a cup or two and blend until smooth. Then, mix it back into the pot. You can also add a spoonful of cornstarch mixed with cold water. Stir it in slowly while the soup simmers until it thickens. To boost the aroma and taste, add fresh herbs. Basil and cilantro work great. Mix them in just before serving. A squeeze of lime juice also brightens the flavors. If you like a sweet touch, a bit of brown sugar or maple syrup can help balance the spice. Always taste and adjust as you go, so it fits your liking. Pro Tips Customize the Heat: Adjust the amount of red curry paste based on your spice tolerance, adding more for extra heat or reducing it for a milder flavor. Fresh vs. Dried Herbs: For the best flavor, use fresh basil and cilantro as a garnish. If unavailable, dried herbs can be used but will lack the same vibrancy. Veggie Variations: Feel free to swap in your favorite vegetables like zucchini, carrots, or even kale to customize the soup to your liking. Make it a Meal: For a heartier version, add cooked noodles or rice to the soup before serving, turning it into a filling meal. {{image_2}} You can easily make this soup vegetarian or vegan. Simply skip the meat and use vegetable broth. Add more veggies like carrots or zucchini for extra flavor. You might also use mushrooms for a hearty texture. Coconut milk already makes it creamy and rich. Adding proteins boosts the dish's heartiness. For chicken, use boneless, skinless pieces. Cook them in the pot before adding the other ingredients. If you want to add tofu, use firm tofu. Cut it into cubes and add it with the veggies to soak up the flavors. For fish, choose a white fish like tilapia. Add it towards the end to keep it tender. To make this soup gluten-free, use tamari instead of soy sauce. Check the labels on your broth and curry paste, as some contain gluten. Most fresh ingredients are naturally gluten-free. Enjoy the soup without worry! After enjoying your soup, let it cool to room temperature. Then, pour it into an airtight container. Make sure to leave some space at the top for expansion. You can store leftovers in the fridge for up to three days. This helps keep the flavors fresh and tasty. If you want to save your soup for later, freezing is a great option. Use freezer-safe containers or bags. Pour the soup in, leaving space for expansion. You can freeze it for up to three months. Label the bags with the date. This way, you’ll know when to use them. To reheat, take the soup from the fridge or freezer. If frozen, let it thaw in the fridge overnight. You can heat it on the stove over low heat. Stir often to avoid sticking. If using a microwave, heat in short bursts. Stir between each burst. This helps heat it evenly without overcooking. Enjoy your warm, tasty soup again! You can serve this soup with rice or noodles. Jasmine rice pairs well with the flavors. You can also add crusty bread on the side. This helps soak up the tasty broth. Some people enjoy fresh spring rolls too. They add a nice crunch. Yes, you can make this soup ahead of time. It tastes great when reheated. Just let it cool and store it in an airtight container. Keep it in the fridge for up to three days. If you want to freeze it, do so before adding fresh herbs. To adjust the spice level, use less red curry paste. Start with one tablespoon if you prefer mild flavors. You can also leave out the chili flakes. For more heat, add extra chili flakes or sliced jalapeños. Taste as you go to find the right balance. This soup is rich in vitamins and minerals. The vegetables provide fiber and nutrients. Coconut milk adds healthy fats, which can boost energy. Ginger and garlic help support your immune system. Plus, it is naturally dairy-free and gluten-free, making it a great choice for many diets. In this blog post, we explored the key ingredients needed for Spicy Thai Coconut Curry Soup. We detailed a step-by-step guide on cooking it perfectly. Tips and tricks helped enhance the flavor and aroma. We also covered delicious variations for different diets and provided storage tips for leftovers. As you create this soup, remember to adjust the spice to your taste. Enjoy experimenting with flavors and textures. This dish is not just a recipe; it’s a chance to express your cooking skills and enjoy a tasty meal.

Spicy Thai Coconut Curry Soup

Discover the flavors of Spicy Thai Coconut Curry Soup with this easy Thai soup recipe! This comforting Coconut Milk Soup Recipe is perfect for vegetarians, featuring fresh vegetables simmered in rich coconut milk and vibrant red curry paste. Ready in just 30 minutes, it’s a delicious way to warm up your dinner table. Don’t forget to save this Vegetarian Curry Soup for your next cozy night in! #SpicyThaiCoconutCurrySoup #CoconutMilkSoupRecipe #EasyThaiSoupRecipe #VegetarianCurrySoup
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon coconut oil

1 onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (400ml) coconut milk

4 cups vegetable broth

1 cup bell peppers, sliced (red, yellow, or green)

1 cup snap peas

1 cup mushrooms, sliced

1 tablespoon soy sauce or tamari (for gluten-free)

1 tablespoon lime juice

Fresh basil and cilantro for garnish

Salt to taste

Chili flakes (optional for extra heat)

Instructions
 

In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

      Add the red curry paste and mix well, cooking for 2-3 minutes to release its flavors.

        Pour in the coconut milk and vegetable broth, stirring to combine completely. Bring the mixture to a gentle simmer.

          Add the sliced bell peppers, snap peas, and mushrooms to the pot. Let everything cook together for about 10-15 minutes, until the vegetables are tender.

            Stir in the soy sauce or tamari and lime juice, adjusting seasoning with salt and chili flakes if desired.

              Ladle the soup into bowls and garnish with fresh basil and cilantro before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve hot in deep bowls, garnished with a sprinkle of fresh herbs and a slice of lime on the side for an extra pop of color and flavor.