Thai Coconut Curry Soup Recipe

October 12, 2019



Skip the takeout! This will be your go-to Thai curry soup recipe! Serve with fresh Thai basil, cilantro and lime juice. So cozy, so good.

Thai Coconut Curry Soup - Skip the takeout! This will be your go-to Thai curry soup! Serve with fresh Thai basil, cilantro and lime juice. So cozy, so good.

Hello, cozy-soup-weather-season.

When it’s 34 degrees F windchill in the middle of October and it’s too cold to go outside, we’re all staying home with this Thai coconut curry soup.

The freshly squeezed lime juice, Thai basil and cilantro adds such brightness to this soup, cutting through the heat to give it just enough of a spicy kick. For less heat, you can easily cut down on the red curry paste to your liking.

You can serve it as is, you can add rice, you can add rice noodles, you can sub out the shrimp for chicken, or you can keep it completely meatless.

It is all good, guys. There’s no going wrong here!

Thai Coconut Curry Soup - Skip the takeout! This will be your go-to Thai curry soup! Serve with fresh Thai basil, cilantro and lime juice. So cozy, so good.

Thai Coconut Curry Soup

Skip the takeout! This will be your go-to Thai curry soup! Serve with fresh Thai basil, cilantro and lime juice. So cozy, so good.

asian inspired

Thai Coconut Curry Soup

15 minutes40 minutes

Chungah Rhee

Ingredients:

  • 2 tablespoons coconut oil
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 2 cups chicken stock
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 1 (13.5-ounce) can coconut milk
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1/4 cup chopped fresh Thai basil leaves
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Heat coconut oil in a large stockpot or Dutch oven over medium heat.
  2. Add bell peppers and onion, and cook, stirring occasionally, until just tender, about 3-4 minutes. Stir in red curry paste, ginger and garlic until fragrant, about 1 minute.
  3. Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.
  4. Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.
  5. Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
  6. Remove from heat; stir in basil, cilantro and lime juice; season with salt and pepper, to taste.
  7. Serve immediately.