Description
Creamy coconut curry soup whisks spicy Thai flavors into a comforting bowl of warmth. Fragrant herbs and rich coconut milk blend seamlessly, inviting you to savor each spoonful of this aromatic culinary adventure.
Ingredients
Scale
- 4 cups vegetable broth
- 1 (14 oz / 400 ml) can full-fat coconut milk
- 1 tbsp coconut oil or olive oil
- 2–3 cups fresh spinach, kale, or other greens
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 8 oz / 225 g rice noodles or cooked jasmine rice (for serving)
- 2 tbsps Thai red curry paste (or to taste)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce or tamari
- 1 tbsp brown sugar or maple syrup
- 1 tsp ground turmeric (optional)
- Juice of ½ lime
- Fresh cilantro or Thai basil, for garnish
- Lime wedges, for serving
Instructions
- Aromatic Foundation: Heat oil in a large pot over medium flame. Caramelize onions until translucent, then introduce minced garlic and ginger, allowing their vibrant essences to bloom and intermingle.
- Flavor Acceleration: Integrate curry paste and turmeric, creating a robust base. Fold in bell peppers and carrots, gently sautéing to enhance their natural sweetness and release aromatic oils.
- Liquid Harmony: Stream vegetable broth and luxurious coconut milk into the pot. Incorporate soy sauce and brown sugar, whisking to create a seamless, complex liquid landscape. Elevate temperature until gentle bubbles emerge, then reduce to a quiet simmer.
- Transformative Cooking: Allow ingredients to meld and soften for 8-10 minutes, developing deep, interconnected flavors. Introduce leafy greens and a burst of lime juice, letting them delicately wilt and brighten the entire composition.
- Presentation Finale: Nestle cooked rice or noodles into serving vessels. Cascade the steaming, fragrant soup over the base. Embellish with fresh cilantro or Thai basil, accompanied by zesty lime wedges for a final, personalized touch.
Notes
- Sauté onions slowly to develop deep, sweet flavor without burning; keep heat medium-low and stir frequently to prevent browning.
- Bloom curry paste and turmeric in oil before adding liquids to enhance and release intense aromatic compounds, intensifying overall soup flavor profile.
- Cut vegetables uniformly for even cooking; slice bell peppers and carrots into similar-sized pieces to ensure consistent tenderness during simmering.
- Easily transform soup to gluten-free by using tamari instead of soy sauce; swap regular rice for cauliflower rice for low-carb option; replace coconut milk with lighter vegetable broth for reduced-calorie version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer.
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 180
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg