Go Back
Thai cuisine is renowned for its vibrant flavors, intricate balance of sweet, sour, salty, and spicy notes, and an emphasis on fresh ingredients. At the heart of this culinary tradition lies a collection of comforting dishes that not only satiate the palate but also nourish the body. Among these, the Silky Thai Coconut Soup stands out as a particularly enticing option. This delightful soup embodies the essence of Thai cooking while offering a warm embrace on a chilly evening or a refreshing touch on a hot day.

Creamy Thai Coconut Soup

Discover the delightful flavors of Silky Thai Coconut Soup, a comforting dish that captures the essence of Thai cuisine. With its rich coconut milk base and fragrant herbs, this soup is perfect for any occasion, whether it's a chilly evening or a warm day. Easy to prepare and adaptable for various dietary needs, it's a nourishing meal for everyone to enjoy. Join us on this culinary journey and create a bowl of warmth and flavor that satisfies the soul. Enjoy the vibrant taste of Thailand!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon coconut oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced into thin strips

1 cup mushrooms, sliced

2 cups vegetable broth

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon fresh lime juice

1 teaspoon sugar (coconut sugar recommended for a richer flavor)

1 cup cooked chicken or tofu, shredded (optional)

1 cup fresh spinach or bok choy

1 lime, cut into wedges (for serving)

Fresh cilantro, chopped (for garnish)

Sliced red chili, for garnish (optional, for a spicy kick)

Instructions
 

Sauté the Aromatics: Begin by heating the coconut oil in a large saucepan or pot over medium heat. Once the oil is shimmering, add the chopped onion. Sauté for about 3-4 minutes, stirring occasionally, until the onion is translucent. Next, add the minced garlic and grated ginger, stirring for another minute until both are fragrant.

    Add Vegetables: Incorporate the sliced red bell pepper and mushrooms into the pot. Continue to sauté for an additional 4-5 minutes, allowing the vegetables to soften nicely.

      Mix the Base: Pour the vegetable broth into the pot and bring the mixture to a gentle boil. Once boiling, lower the heat and stir in the creamy coconut milk, red curry paste, soy sauce, fresh lime juice, and sugar. Stir everything together until the ingredients are thoroughly combined.

        Incorporate Proteins: If you are using chicken or tofu, add the shredded pieces into the soup now. Gently mix and allow the soup to simmer on low heat for about 8-10 minutes to allow the flavors to meld.

          Add Greens: Just before serving, stir in the fresh spinach (or bok choy) and cook for an additional 2-3 minutes. This will help the greens wilt and become tender without losing their vibrant color.

            Serve and Garnish: Ladle the hot soup into bowls and accompany each serving with lime wedges on the side, which can be squeezed in for a fresh zest. Garnish generously with chopped fresh cilantro and, if desired, top with slices of red chili for an added kick.

              Enjoy: Serve immediately while hot, and indulge in the luscious, fragrant experience of this delightful Thai coconut soup!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings