Name: Thai Curry Soup Recipe
Prep time: 15 min
Cook time: 25 min
Ingredients: Thai curry paste – I used red curry paste for a bit of heat and a ton of flavor. Go with green for a more herbal taste.; Coconut milk; Chicken or vegetable broth (4 cups – This balances the spice and helps everything simmer perfectly.); Garlic (3 cloves, minced – Fresh garlic adds depth; don’t skip it!); Ginger (1 tablespoon, grated – It brings warmth and pairs beautifully with the curry.); Carrots (1 cup, thinly sliced – Adds sweetness and texture.); Bell peppers (1 cup, thinly sliced – Choose red or yellow for their sweetness.); Mushrooms (1 cup, sliced – They soak up the curry flavor like a sponge.); Protein (1 cup cooked chicken, shrimp, tofu, or chickpeas – I went with tofu for a plant-based version, and it worked great.); Fish sauce or soy sauce (1–2 tablespoons – Fish sauce adds savory depth. Use soy sauce if you're going vegetarian.); Lime juice (1 tablespoon – Brings in that bright, fresh zing.); Sugar (1 teaspoon – Just a touch to balance out the spice and acidity.); Fresh cilantro or Thai basil – For garnish and a fragrant finish.; Optional toppings: chopped peanuts (fresh chili slices, or crispy shallots for extra crunch and heat.)

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I just made this Thai curry soup, and wow—it turned out better than I expected! It’s creamy, spicy, and super satisfying, especially on a cool evening.

I love how the coconut milk smooths out the heat from the curry paste, and the veggies add so much color and texture.

The best part? You can totally make it your own with whatever protein or veggies you have on hand. Let me walk you through how I made it from scratch.

Ingredients for Thai Curry Soup

Let’s talk about what goes into making this soup shine. Each ingredient plays a key role in creating that bold Thai flavor.

Thai curry paste – I used red curry paste for a bit of heat and a ton of flavor. Go with green for a more herbal taste.
Coconut milk (1 can, 14 oz) – Use full-fat, unsweetened coconut milk for that rich, creamy body. Avoid light versions—they make the soup watery.
Chicken or vegetable broth (4 cups) – This balances the spice and helps everything simmer perfectly.
Garlic (3 cloves, minced) – Fresh garlic adds depth; don’t skip it!
Ginger (1 tablespoon, grated) – It brings warmth and pairs beautifully with the curry.
Carrots (1 cup, thinly sliced) – Adds sweetness and texture.
Bell peppers (1 cup, thinly sliced) – Choose red or yellow for their sweetness.
Mushrooms (1 cup, sliced) – They soak up the curry flavor like a sponge.
Protein (1 cup cooked chicken, shrimp, tofu, or chickpeas) – I went with tofu for a plant-based version, and it worked great.
Fish sauce or soy sauce (1–2 tablespoons) – Fish sauce adds savory depth. Use soy sauce if you’re going vegetarian.
Lime juice (1 tablespoon) – Brings in that bright, fresh zing.
Sugar (1 teaspoon) – Just a touch to balance out the spice and acidity.
Fresh cilantro or Thai basil – For garnish and a fragrant finish.
Optional toppings: chopped peanuts, fresh chili slices, or crispy shallots for extra crunch and heat.

Note: This recipe serves 4 generous bowls. You can easily double it for meal prep or a family dinner.

Variations for Thai Curry Soup

This soup is super flexible, and I’ve tested a few variations that you might love:

Dairy-Free: It already is! But make sure your curry paste has no hidden milk ingredients.
Vegetarian/Vegan: Use tofu or chickpeas, and swap fish sauce with soy sauce or tamari.
Low Carb: Skip carrots and mushrooms; use spinach and zucchini instead.
Extra Filling: Add rice noodles or jasmine rice directly to the soup for a heartier meal.
Flavor Boost: Add a spoon of peanut butter for a nutty depth or some lemongrass if you have it.

Cooking Time

Here’s how long it took me from start to slurp:

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment You Need

These simple tools made the cooking process easy and smooth:

Large pot or Dutch oven – For simmering the soup evenly and giving everything room to cook.
Sharp knife – To slice veggies and proteins quickly and cleanly.
Cutting board – To keep everything tidy while prepping ingredients.
Measuring cups/spoons – To get the curry paste and liquids just right.
Ladle or large spoon – To stir and serve the soup without mess.

How to Make Thai Curry Soup?

The beauty of this dish lies in how simple it is to prepare, despite the complex flavors. Follow these step-by-step instructions for an unforgettable bowl of Thai curry soup:

Sauté Aromatics & Add Thai Curry Paste

Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add minced garlic and grated ginger, letting them sauté until fragrant. This forms the flavor base of your soup.

Stir in 2–3 tablespoons of Thai curry paste. You can adjust the amount depending on your spice preference. Cook the paste with the aromatics for about 1–2 minutes to release its flavors. This step ensures that your soup is infused with authentic Thai flavors.

Combine Broth and Coconut Milk

Pour in 4 cups of chicken or vegetable broth and 1 can (14 ounces) of coconut milk. Stir well to blend the curry paste with the liquid. Bring this to a gentle simmer.

Add Vegetables and Protein

Toss in your choice of vegetables and protein. For a chicken Thai curry soup, sliced chicken works beautifully. If you’re going for a vegetarian Thai soup, tofu or chickpeas are both excellent options. Cover and cook for 10–15 minutes, or until the vegetables are tender and the protein is cooked through.

Season to Taste

Enhance the soup by adding 1–2 tablespoons of fish sauce (or soy sauce for vegetarians), a dash of lime juice, and a pinch of sugar. This step is crucial for achieving the classic balance of sweet, sour, salty, and spicy that defines Thai cuisine.

Garnish and Serve

Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, or green onions. You can also sprinkle chopped peanuts or add a swirl of lime zest for added texture and flavor. Serve hot and enjoy!

Additional Tips for Making This Recipe Better

After making this a few times, I’ve picked up some helpful tricks:

Don’t boil the coconut milk too hard—it can separate. Keep it at a gentle simmer.
If using tofu, press it beforehand to help it soak up more flavor.
Add a little lime zest at the end for extra brightness.
Use fresh herbs only when serving—they lose flavor if cooked too long.
Don’t overcook the veggies. They taste best with a little crunch left in them.

How to Serve Thai Curry Soup?

Presentation makes this soup even more enjoyable. I like to serve it in deep bowls with a generous sprinkle of fresh herbs on top. Lime wedges on the side let people adjust the acidity to their liking. You can also drizzle a little extra coconut milk on top or swirl in some chili oil for a pretty finish. And if you’re feeling fancy, serve it alongside jasmine rice or crispy Thai crackers for a more complete meal.

Nutritional Information

Here’s a quick look at the nutritional breakdown (per serving, based on tofu version):

Calories: 320
Protein: 12g
Carbohydrates: 22g
Fat: 24g

These numbers may vary depending on your choice of protein and veggies.

Make Ahead and Storage

Storing:

Let the soup cool before transferring it to an airtight container. Store in the fridge for up to 4 days.

Freezing:

It freezes really well! Use freezer-safe containers, and keep it for up to 2 months. Thaw overnight in the fridge.

Reheating:

Reheat on the stovetop over low heat. Stir gently and add a splash of broth or coconut milk to bring it back to life.

Why You’ll Love This Recipe?

This soup is one of those meals that checks all the boxes. Here’s why I think you’ll love it:

Easy and Quick: You can pull this together in under an hour without a fuss.
Super Customizable: From veggies to protein to spice level, it’s all up to you.
Diet-Friendly: Naturally dairy-free, and easily made gluten-free or vegan.
Incredible Flavor: Sweet, spicy, savory, and creamy—all in one bowl.
Perfect for Meal Prep: Stores well and tastes even better the next day!

Ash Tyrrell