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- 1 tablespoon coconut oil - 1 small onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste - 1 can (13.5 oz) coconut milk - 4 cups vegetable broth - 1 cup bell peppers (red and yellow), sliced - 1 cup carrots, julienned - 1 cup snap peas, trimmed - 1 tablespoon soy sauce or tamari (for gluten-free) - 1 tablespoon lime juice - Fresh cilantro, for garnish - Lime wedges, for serving - Salt and pepper to taste In this Thai Coconut Curry Soup, you will find a mix of bright flavors. Each ingredient plays a role in building the taste. I start with coconut oil. This oil gives the soup a rich base. Next, I add the onion, garlic, and ginger. They bring warmth and aroma. Sauté these until soft. Red curry paste adds depth and spice. I use two tablespoons for a balanced kick. Coconut milk makes the soup creamy and smooth. It pairs perfectly with the vegetable broth, which adds a savory element. For the vegetables, I choose bell peppers, carrots, and snap peas. They all add color and crunch. Each brings its own flavor. I finish with soy sauce and lime juice. These give brightness and umami. Finally, I garnish with fresh cilantro and lime wedges. These add freshness to each bowl. If you want to see how to put it all together, check out the Full Recipe. To start, you need a large pot. Heat the pot over medium heat. Add one tablespoon of coconut oil. Wait for it to melt. Then, add one chopped onion. Sauté for about 3-4 minutes. The onion should turn translucent. Next, add three minced garlic cloves and one tablespoon of grated ginger. Cook these for another 1-2 minutes. You want to smell their great aroma. Now it’s time to add flavor. Put in two tablespoons of red curry paste. Mix it well and let it cook for one more minute. After that, pour in one can of coconut milk and four cups of vegetable broth. Stir the mixture until it combines smoothly. Bring the soup to a gentle simmer. Cook it for 10 minutes to let the flavors meld together. Next, you will add the vegetables. Put in one cup of sliced bell peppers, one cup of julienned carrots, and one cup of trimmed snap peas. Cook the soup for another 5-7 minutes. The veggies should be tender but still crisp. Finally, stir in one tablespoon of soy sauce or tamari, and one tablespoon of lime juice. Season with salt and pepper to taste. Remove from heat and get ready to serve! For the full recipe, check out the ingredients and steps above. To balance coconut milk and spices, start with a good base. Use one can of coconut milk. This gives the soup a rich and creamy taste. Next, add red curry paste. Start with two tablespoons. Taste as you go. If it needs more heat, add more paste. Adjusting seasoning for taste is key. After cooking, taste the soup. Add soy sauce or tamari for saltiness. A squeeze of lime juice boosts flavor. Don’t forget to add salt and pepper. Each adjustment makes a difference. For cooking, I recommend a large pot. A Dutch oven works well. It heats evenly and holds heat well. This helps the flavors blend perfectly. When sautéing vegetables, heat the pot over medium heat. Add coconut oil first. Then, add onions and cook until soft. This step brings out natural sweetness. Next, add garlic and ginger. Cook just until fragrant. This builds a strong flavor base. For serving suggestions, ladle the soup into bowls. Garnish with fresh cilantro on top. It adds color and a fresh taste. Serve lime wedges on the side. This lets everyone add a burst of citrus. Consider serving with rice or crusty bread. This adds heartiness to the meal. A colorful plate makes the dish more inviting. Enjoy every spoonful of this comforting soup! {{image_2}} If you want a dairy-free soup, use coconut milk. It gives a creamy texture. For vegetables, swap bell peppers for zucchini or mushrooms. These add a nice bite. You can even use spinach for a pop of color and nutrition. Feel free to mix and match based on what you have on hand. Not all of us can handle heat the same way. You can change the spice level by using different curry pastes. A green curry paste is milder than red. If you want it hotter, try adding chili paste or fresh chilies. Start with a small amount and taste as you go. You can always add more, but you can’t take it out! Adding protein makes this soup heartier. You can include chicken for a classic touch. Simply cook it in the pot before adding the other ingredients. For a plant-based option, use firm tofu. Cut it into cubes and add it with the veggies. Shrimp is another great addition. Add it in the last few minutes of cooking for a tender bite. Each protein brings its unique flavor to the soup, making it even more delicious. For the full recipe, check out the main section. To keep your Thai Coconut Curry Soup fresh, store leftovers in an airtight container. This helps maintain flavor and texture. Make sure the soup cools to room temperature before sealing it. Place the container in the fridge. Use the leftovers within three to four days. If you want to freeze the soup, pour it into a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to three months. To reheat, let it thaw in the fridge overnight. Warm it gently on the stove over low heat. Stir often to avoid burning. When stored properly, your Thai Coconut Curry Soup can last a few days in the fridge. If frozen, it stays good for months. However, the best flavor comes when you eat it fresh. Always check for any off smells or changes in color before eating. Enjoy every bite! Thai Coconut Curry Soup is a warm and creamy dish. It blends rich coconut milk with spicy red curry paste. You will love the fresh taste of garlic, ginger, and veggies. Key ingredients include: - Coconut oil - Onion - Garlic - Ginger - Red curry paste - Coconut milk - Vegetable broth - Bell peppers - Carrots - Snap peas - Soy sauce or tamari - Lime juice - Fresh cilantro This soup is perfect for a cozy meal. It is both comforting and flavorful. To make this soup vegan, swap out a few ingredients. Use vegetable broth instead of chicken broth. Replace soy sauce with tamari for gluten-free options. You can also add more veggies or tofu for protein. Consider these suggestions: - Use tofu for protein. - Add more vegetables like zucchini or mushrooms. - Ensure the curry paste is vegan-friendly. These changes keep the soup tasty and plant-based. Yes, you can make this soup ahead of time. It stores well in the fridge. Here are some tips for prepping in advance: - Cook the soup and let it cool. - Store in an airtight container. - Reheat on the stove over low heat. The flavors will blend even more after sitting. Enjoy your ready-to-eat Thai Coconut Curry Soup anytime. For the full recipe, check out the detailed steps above. This blog post covered everything you need for Thai Coconut Curry Soup. We discussed the main ingredients, simple steps for cooking, and tips for flavor. You learned how to adapt the recipe with variations and best storage practices. In short, making this soup is easy and fun. You can customize it to suit your taste. Enjoy sharing this dish with friends and family!

Thai Coconut Curry Soup

Savor the delicious flavors of this creamy Thai coconut curry soup! This easy recipe combines fresh vegetables with rich coconut milk and zesty red curry paste for a comforting dish that warms the soul. In just 30 minutes, you can have a fragrant, vibrant bowl of soup perfect for any day. Click through to discover the full recipe and make this delightful soup your new go-to! Enjoy a taste of Thailand at home!
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Ingredients
  

1 tablespoon coconut oil

1 small onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (13.5 oz) coconut milk

4 cups vegetable broth

1 cup bell peppers (red and yellow), sliced

1 cup carrots, julienned

1 cup snap peas, trimmed

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

1 tablespoon lime juice

Fresh cilantro, for garnish

Lime wedges, for serving

Salt and pepper to taste

Instructions
 

In a large pot, heat the coconut oil over medium heat.

    Add the chopped onion and sauté for 3-4 minutes until translucent.

      Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

        Add the red curry paste and mix well, cooking for another minute.

          Pour in the coconut milk and vegetable broth, stirring to combine.

            Bring the soup to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.

              Add the sliced bell peppers, julienned carrots, and snap peas to the pot.

                Cook for another 5-7 minutes until the vegetables are tender but still crisp.

                  Stir in the soy sauce (or tamari), lime juice, and season with salt and pepper to taste.

                    Remove from heat and serve hot, garnished with fresh cilantro and lime wedges on the side.

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