Thai-Inspired Coconut Curry Vegetable Soup

Embark on a culinary journey to Southeast Asia with our Thai-Inspired Coconut Curry Vegetable Soup. This vibrant and aromatic bowl is a symphony of flavors, blending the creaminess of coconut milk with the bold kick of red curry paste.

Packed with a rainbow of crisp vegetables and fragrant herbs, each spoonful is a delightful balance of sweet, spicy, and tangy notes.

Whether you’re looking to warm up on a chilly day or craving an exotic escape, this soup offers a comforting yet exciting dining experience that will transport your taste buds to the bustling streets of Bangkok.

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Thai-Inspired Coconut Curry Vegetable Soup

Course Soup

Cuisine Indian

Keyword Coconut, Curry, Vegetables

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 250kcal

Ingredients

• 2 tbsp coconut oil
• 1 onion diced
• 2 cloves garlic minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 red bell pepper sliced
• 1 cup sliced mushrooms
• 2 carrots sliced
• 1 small head broccoli cut into florets
• 1 can 14 oz coconut milk
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• 1 cup snap peas
• 1/2 cup fresh basil leaves torn
• Salt to taste
• Cooked rice noodles optional, for serving

Instructions

• Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until fragrant, about 3 minutes.
• Add red curry paste and cook for another minute, stirring constantly.
• Add bell pepper, mushrooms, carrots, and broccoli. Stir to coat with curry paste and cook for 5 minutes.
• Pour in coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a boil, then reduce heat and simmer for 15 minutes or until vegetables are tender.
• Add snap peas and cook for an additional 2 minutes.
• Remove from heat and stir in lime juice and basil leaves.
• Taste and adjust seasoning with salt if needed.
• Serve hot, over rice noodles if desired.

Notes

Nutritional Information (per serving)

• Calories: 250
• Protein: 5g
• Carbohydrates: 20g
• Fiber: 4g
• Fat: 18g
• Sodium: 600mg

Cooking Tips

• For a spicier soup, add a sliced Thai chili or increase the amount of curry paste.
• You can add cubed tofu or cooked chicken for extra protein.

Equipment Needed

• Large pot or Dutch oven
• Cutting board and knife

Possible Substitutions

• Use green or yellow curry paste instead of red for a different flavor profile.
• Swap out vegetables based on what’s in season or your preferences.
• For a lower-fat version, use light coconut milk.