Description
Creamy coconut curry soup delivers a perfect harmony of warm spices and rich Thai-inspired flavors. Comforting yet exotic, this soul-warming dish invites you to savor each spoonful of culinary bliss.
Ingredients
Scale
Main Ingredients:
- 4 cups vegetable broth
- 1 (14 oz/400 ml) can full-fat coconut milk
- 8 oz (226 g) rice noodles or cooked jasmine rice
Vegetables and Aromatics:
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 2–3 cups fresh spinach, kale, or other greens
Seasonings and Garnishes:
- 1 tablespoon coconut oil or olive oil
- 2 tablespoons Thai red curry paste (or to taste)
- 1 teaspoon ground turmeric (optional)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar or maple syrup
- Juice of ½ lime
- Fresh cilantro or Thai basil, for garnish
- Lime wedges, for serving
Instructions
- Create a flavor foundation by gently sautéing finely chopped onions in a spacious pot until translucent. Introduce minced garlic and freshly grated ginger, allowing their aromatic essence to bloom and intensify.
- Incorporate vibrant curry paste and ground turmeric, stirring to release their deep, complex flavors. Immediately add diced bell peppers and julienned carrots, allowing them to soften and absorb the spice-infused oil.
- Pour in rich vegetable broth and creamy coconut milk, creating a luxurious base. Enhance the depth with umami-rich soy sauce and a touch of brown sugar for balanced sweetness. Bring the liquid to a gentle, rolling simmer.
- Allow the soup to gently bubble, letting vegetables tenderize and flavors meld harmoniously. This slow cooking process develops a nuanced, multilayered taste profile.
- Introduce fresh leafy greens and a bright splash of lime juice in the final moments of cooking. The greens should delicately wilt but retain their vibrant color and nutritional integrity.
- Serve the aromatic soup over a bed of steamed rice or tender noodles. Garnish with fresh cilantro or Thai basil, offering a final layer of herbal complexity. Accompany with lime wedges for diners to adjust brightness according to preference.
Notes
- Adjust curry paste intensity by adding more or less to suit personal heat tolerance, ensuring a personalized spice level.
- Substitute coconut milk with almond or oat milk for a lighter version that maintains creamy texture and complements dairy-free diets.
- Boost protein content by adding tofu, chickpeas, or shredded chicken during the vegetable sautéing stage for a more substantial meal.
- Enhance nutrition by incorporating additional vegetables like spinach, zucchini, or mushrooms to increase fiber and micronutrient content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer.
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg