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Quick Thai Coconut Red Curry Soup

A close-up of a bowl of Thai coconut curry soup with meatballs, garnished with cilantro and chili peppers.
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A fast and flavorful Thai-inspired soup made with coconut milk and red curry paste. Customize with your favorite protein and enjoy a comforting meal in about 30 minutes.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces (or 1 pound shrimp, peeled and deveined, or 1 block firm tofu, pressed and cubed)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2–4 tablespoons Thai red curry paste (adjust to your spice preference)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 tablespoon fish sauce (or soy sauce/tamari for vegan option)
  • 1 tablespoon brown sugar or maple syrup
  • 1 tablespoon lime juice
  • 1 cup cooked rice noodles (optional)
  • Salt and pepper to taste
  • For Garnish: Fresh cilantro, sliced red chili, lime wedges, chopped peanuts

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add chicken (if using) and cook until browned on all sides. Remove chicken and set aside. If using tofu, add it and cook until golden brown. Remove and set aside.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
  4. Add the red curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
  5. Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  6. Stir in the coconut milk, fish sauce (or soy sauce/tamari), and brown sugar (or maple syrup). Bring back to a gentle simmer.
  7. Return the cooked chicken or tofu to the pot. If using shrimp, add them now and cook until pink and opaque, about 3-5 minutes.
  8. Stir in the lime juice. If using noodles, add them now.
  9. Season with salt and pepper to taste.
  10. Ladle the soup into bowls. Garnish with fresh cilantro, sliced red chili, lime wedges, and chopped peanuts as desired.

Notes

  • For a milder soup, start with less red curry paste and add more to taste.
  • If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger.
  • This soup is delicious on its own or served with a side of jasmine rice.
  • For meal prep, cook the soup base and protein separately. Combine when ready to serve.
  • This recipe is easily adaptable for a vegan diet by using vegetable broth and soy sauce or tamari instead of fish sauce.

Nutrition

Find it online: https://kingscook.com/thai-coconut-curry-soup/