Go Back

Thai Soup

A quick and flavorful Thai soup with a creamy coconut base, fresh vegetables, and a perfect balance of sweet, savory, and spicy notes, ideal for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon red curry paste
  • 4 cups vegetable or chicken broth
  • 1 can 14 oz coconut milk
  • 2 cups mixed vegetables bell peppers, carrots, snap peas
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish
  • Red pepper flakes to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and grated ginger, cooking for another minute.
  4. Stir in the red curry paste, blending it well with the aromatics, about 1 minute.
  5. Pour in the vegetable or chicken broth and stir to combine.
  6. Add the coconut milk and stir until well incorporated.
  7. Add the mixed vegetables and cook until tender, about 5-7 minutes.
  8. Season with soy sauce and lime juice, taste and adjust seasoning, then serve hot, garnished with fresh cilantro and red pepper flakes.

Notes

Always taste your soup before serving; you can adjust seasoning to your preference.