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Thai Curry Soup
Ash Tyrrell

Thai Curry Soup Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

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 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

  • 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.