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Red Curry Soup

A comforting and vibrant soup that combines rich coconut milk with fragrant red curry paste, perfect for busy weeknights or cozy gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Coconut milk Full-fat is recommended for creaminess.
  • 2 tablespoons Red curry paste Adjust amount for desired spiciness.
  • 4 cups Vegetable or chicken broth Vegetable broth for a vegan option.
  • 2 cups Fresh vegetables (carrots, bell peppers, broccoli) Other vegetables can be substituted.
  • 1 cup Protein of choice (tofu, chicken, shrimp) Choose based on dietary preference.
  • 2 tablespoons Lime juice Freshly squeezed for the best flavor.
  • to taste Salt and pepper Adjust based on preference.

Method
 

Preparation
  1. Heat a large pot over medium heat and add a splash of oil.
  2. Sauté chopped onions and garlic until fragrant.
  3. Stir in the red curry paste, cooking for another minute.
Cooking
  1. Pour in the coconut milk and broth, bringing the mixture to a gentle simmer.
  2. Add your choice of vegetables and protein. Cook until everything is tender.
  3. Finish with lime juice, salt, and pepper for seasoning.
Serving
  1. Garnish with fresh cilantro before serving.

Notes

For a creamier texture, blend half of the soup until smooth and then mix it back in before serving. This allows for a luscious, velvety soup without losing any of the chunky goodness. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for later use (omit the protein if freezing).