Thai Coconut Curry Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
Asian
Thai Coconut Curry Soup
Description
Thai Coconut Curry Soup begins by sautéing sliced red and yellow bell peppers and red onion in coconut oil until tender. Red curry paste, freshly grated ginger, and minced garlic are added to build a fragrant base. The soup is built up with chicken stock, tomato sauce, fish sauce, and brown sugar, then simmered to blend flavors. Coconut milk enriches the broth and adds creaminess.
Medium-sized peeled and deveined shrimp cook in the fragrant curry broth until pink and tender. Fresh Thai basil, cilantro, and freshly squeezed lime juice are stirred in at the end to provide a bright herbal contrast. Salt and pepper adjust seasoning to taste.
The resulting soup offers a creamy texture with a balance of spicy, sweet, and tangy flavors. It works well served immediately as a light dinner or starter, highlighting the freshness of the bell peppers and herbs alongside the richness of coconut milk.
Ingredients
- 2 tablespoons coconut oil
- 1 red bell pepper thinly sliced, large
- 1 bell pepper thinly sliced, large, yellow
- 1 red onion thinly sliced, medium
- 3 tablespoons red curry paste
- 1 tablespoon ginger freshly grated
- 3 cloves garlic minced
- 2 cups chicken stock
- 1 (8-ounce) can tomato sauce
- 1 ½ tablespoons fish sauce
- 2 teaspoons brown sugar
- 1 (13.5-ounce) can coconut milk
- 1 ½ pounds Shrimp peeled and deveined, medium
- ¼ cup Thai basil fresh, chopped leaves
- ¼ cup cilantro fresh, chopped leaves
- 2 tablespoons lime juice freshly squeezed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Heat coconut oil in a large stockpot or Dutch oven over medium heat.
- 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.
- 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.
- Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.
- Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
- Remove from heat; stir in basil, cilantro and lime juice; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
5
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