Thai Coconut Curry Soup

This dish is a bit more complicated than most of the curries you find on Thai menus. In order to make it, you will need a good-quality curry powder and an array of other spices as well as fresh herbs like cilantro, Thai basil, and lemongrass. It’s also worth having some freshly grated coconut on hand for sprinkling over your soup at the end!

Coconut milk, curry paste, red pepper flakes and lime juice are the key ingredients in this comforting Thai coconut curry soup that’s easy to make. It takes about 20 minutes from start to finish!

This vegetarian thai coconut curry soup is a delicious, healthy meal that will warm you up on a cold day. The recipe calls for vegetables, chicken broth, red curry paste, coconut milk, brown sugar, and green onion.

Bear, our black cat, meows at our front door every night before bed. He’ll do that for a long time. It’s his signal that he’d want to go for a stroll in the evening. So every night, after brushing my teeth or putting on my PJs, I yell “Bear!” “Would you want to go outside?” He quickly understands what I’m saying. He meows and dashes for the front door. 

I usually hear Max on the other side as soon as we go outside and close the door. So Max begins to meow, “hey guys, let me come too!” So I race back to our front entrance, where I find Max standing on his hind legs, attempting to force the door handle open with his front paws.

We go up and down the corridor together, Bear prancing around in front of us and Max lagging behind. Bear starts jogging as soon as I do.

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We start strolling back towards our door after we’ve completed the hallway rounds. Bear lies down on his side, anticipating what comes next. I then continue to pull him across the carpet by his forearms. It’s like a fur massage, I suppose. Bear purrs so loudly that I can hear him even when I get up to collect my breath, so I know he enjoys it.

When I stop pulling him, he simply sits on his side, waiting for me to drag him again. We eventually return inside and curl up in bed since it’s been a long night and we’re all exhausted.

Anyways. Is it OK for me to bring up this Thai Coconut Curry Soup? OK. It’s really incredibly tasty. We’ve made it four times in the past month, for example. Instead of explaining why, I’ll allow the photographs do the talking.

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To make delicious Thai coconut curry soup, follow these instructions.

The time it spends boiling on your stovetop is the most critical component of cooking this coconut curry soup. Allow all of the flavors to simmer for at least two hours, which I understand seems like a long time. But I swear I wouldn’t make you wait so long for this soup unless it was really necessary!

Simmering the soup with the cover off thickens it up in the most wonderful manner and ensures that all of the flavors are completely blended. The rice noodles, on the other hand, are not cooked with the soup base since they cook rapidly and turn to mush in the broth!

I garnished my soup with sliced jalapeo, fresh basil, seeds of pomegranate, and crispy tofu (which is extremely simple to prepare even if you’ve never dealt with tofu before). Stick to the crispy tofu and a squeeze of lime juice if you don’t want to deal with a lot of toppings.

If you’re going to take this soup to work, keep the noodles and liquid base separate. You should also enjoy this Thai coconut curry soup away from your workplace. I’m afraid they’ll attempt to take it for themselves…

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YUM YUM YUM YUM YUM YUM YUM Y

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Ingredients

to make the soup

  • 1 finely sliced big onion
  • 2 finely sliced green peppers
  • 2 diced jalapeo peppers (leave some out for garnish)
  • 1 tablespoon chopped fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon curry paste (red)
  • turmeric, 1 1/2 tablespoons
  • salt (1/4 teaspoon)
  • 15 oz coconut milk (light)
  • a half teaspoon of fish sauce
  • 1 teaspoon of soy sauce
  • 1 tablespoon vinegar (rice) (can sub white vinegar)
  • peanut butter (two tablespoons)
  • 15 ounces. drained chickpeas
  • 8 cups chicken stock (low sodium)
  • 1 bunch chopped fresh cilantro (leave some out for garnish)
  • 1 bunch basil leaves, chopped (leave some out for garnish)

for the tofu that is crunchy

  • 40 oz. firm tofu (2 packets), divided into 1/2-inch cubes
  • cornstarch (2 tblsp.)
  • 1 teaspoon of soy sauce
  • 1 tblsp sesame seed oil (can sub olive oil)

for the remainder

  • 4 ounces al dente rice noodles
  • basil leaves, a few
  • a couple jalapeo slices
  • pomegranate seeds
  • slices of lime (I quickly put mine on the grill)

Instructions

  1. 1 tablespoon olive oil, heated in a big saucepan or dutch oven on the stove over medium heat. When the pan is heated, add the onion and green peppers and cook until they are translucent, approximately 4 minutes.
  2. Cook for another minute after adding the jalapeo, ginger, and garlic. Combine the red curry paste, turmeric, and salt in a mixing bowl.
  3. Heat the coconut milk, fish sauce, soy sauce, rice vinegar, peanut butter, chicken stock, and chickpeas over high heat. Bring the mixture to a boil, then lower to a low heat. Cook for 2 hours on low heat, or until the liquid has reduced by half. Make sure you cook it for that long since it gives everything a really amazing taste!
  4. Chop the cilantro and basil and mix them into the soup when you’re ready to serve it. Leaving a few leaves on the side to use as a garnish later.
  5. Make the crispy tofu while the soup is simmering. Preheat the oven to 400 degrees Fahrenheit. Using a silpat or parchment paper, line a baking sheet.
  6. Combine cornstarch, soy sauce, and sesame oil in a large mixing basin. Toss in the tofu, making sure it’s well covered in the cornstarch mixture.
  7. Spread the tofu out evenly on the prepared pan, then bake for 40 minutes, turning halfway through.
  8. Place a generous portion of rice noodles in a soup bowl to dish your soup. Fill the dish halfway with soup, then garnish with tofu, basil, cilantro, jalapeo, pomegranate seeds, and lime. Serve!

More simple soup recipes may be found at:

Soup with Curried Butternut Squash

Soup with Creamy Roasted Cauliflower

Soup with Golden Turmeric, Carrots, and Ginger

(Trust me, it’s excellent!) Dope Soup

Creamy Chicken Corn Chowder with a Twist

The “thai coconut curry soup shrimp” is a Thai Coconut Curry Soup that has been made with shrimp. The recipe can be found on the blog.

Frequently Asked Questions

Is Thai coconut soup good for you?

A: The answer to this question is no. Thai coconut soup contains shrimp paste, which can lead to health complications such as allergic reactions and chronic inflammation of the lungs. Regarding your question, is Thai coconut soup good for you? I would say that it is not healthy but fortunately there are many other options out there that may be better for you in terms of nutrition and taste!

What is the most famous soup in Thailand?

A: Tom Yum Goong.

What is coconut curry sauce made of?

 

Related Tags

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