Coconut Curry Soup
Creamy Thai-inspired soup with aromatic spices and vegetables
Ingredients
Instructions
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Prepare the baseIn a large pot over medium heat, combine 1/4 cup of coconut milk with the curry paste. Stir constantly for 2-3 minutes until fragrant and the oil begins to separate from the paste.
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Build the brothAdd the garlic and ginger to the pot and cook for another minute. Pour in the remaining coconut milk and broth, then bring to a gentle simmer. Do not let it boil rapidly as this may cause the coconut milk to separate.
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Cook the proteinIf using chicken, add the sliced pieces to the simmering broth and cook for 7-8 minutes until no longer pink in the center. For a vegetarian version, skip this step or substitute with firm tofu cubes.
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Add the vegetablesAdd the bell peppers and mushrooms to the soup. Simmer for 5-6 minutes until the vegetables are tender but still have some bite.
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Season the soupStir in the fish sauce (or soy sauce) and brown sugar. Taste and adjust seasonings as needed. The soup should have a balance of salty, sweet, and spicy flavors.
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Finish with fresh elementsJust before serving, add the spinach and stir until wilted, about 1 minute. Remove from heat and stir in the lime juice.
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Garnish and serveLadle the soup into bowls. Top each serving with cilantro, green onions, and sliced chili if using. Serve with lime wedges on the side for additional brightness.
Nutritional Information
450
Calories
per serving
22
Protein
g per serving
25
Carbohydrates
g per serving
32
Total Fat
g per serving
18
Saturated Fat
g per serving
4
Fiber
g per serving
12
Sugar
g per serving
980
Sodium
mg per serving
45
Vitamin C
% DV per serving
15
Iron
% DV per serving
Coconut Curry Soup is Also Known As
Thai Coconut Soup, Tom Kha Gai, Coconut Milk Curry Soup or Asian Coconut Curry Broth
