Thai Coconut Curry Soup Recipe

5 from 6 votes

The mellow flavor of coconut milk infused with aromatic curry powder, ginger and garlic and a load of fresh vegetables makes this soup a very comforting and filling meal all by itself.

Prep Time15

Cook Time20

Total Time35

Method: Cooking

Course: Soups

Servings: 6 People

Ingredients

2 cups Coconut Milk (One 400ml/14.4oz can)
1 and ½ teaspoons Curry Powder
¼ teaspoon Red Chili Powder
2 inch Ginger, sliced into 4 pieces
2 Garlic Cloves, minced
4 cups Vegetable Broth (I used Water)
1 cup Water
2 cups Slice Mushrooms
3 cups Grated Carrots
1 cup Thinly Sliced Red Pepper
2-3 tablespoons Soy Sauce
1-2 teaspoons Salt (as per taste)
2 cups Broccoli
1 cup Sugar Snap Peas, halved
2 stalks Green Onions, finely chopped
1-2 tablespoons Lemon Juice (as per taste)
1 Lemon Zest
1 pack Extra Firm Tofu, drained and cut into small cubes (I used a 10.5oz pack)

Instructions

In a big pot (a 5-quart Dutch oven), heat ½ cup of coconut milk over medium until it's boiling. This will take about 3-5 minutes.
Add the curry powder, red chili powder, ginger and garlic to the boiling coconut milk and cook for a minute.
Now stir in the vegetable broth, water, mushrooms, carrots, red bell pepper, soy sauce, remaining coconut milk and salt.
Heat to boiling thereafter reducing the heat and simmer for a minute.
Stir in broccoli (if using), sugar snap peas, green onions, lemon juice and lemon zest. Discard the ginger. Cook for about 3 minutes.
Stir in the cubed tofu and cook over medium-high heat for another 3 minutes.

Notes

I didn't have vegetable broth so used 5 cups of water instead of 4 cups of broth and a cup of water. If you are using store-bought vegetable broth then go easy on the salt because the broth itself will have a lot of sodium and the soy sauce too.
Broccoli was not used in the original recipe but I used it. Make sure that you do not overcook the broccoli because it will get soggy and we don't want mushy broccoli in our soup. Do you? So if you plan to prepare the soup ahead, I would recommend not cooking the broccoli with the soup. Instead, prepare the soup and just before serving, steam the broccoli with a little salt for 5-6 minutes and stir it in the soup.
Make it even healthier by adding baby spinach after stirring in the tofu and heat the soup just enough for the spinach to wilt.

Taste & Texture

This was the first time I ever tried coconut milk in a soup recipe and I was not sure if I would like it. I wanted to come out of my comfort zone and try something new and I'm very glad that I did it because we all loved this Thai coconut soup very much. The flavor of coconut milk was not overpowering and it was just right with the blend of spices I had used in the recipe. Go for this Thai coconut curry soup. You won't be disappointed.

Nutrition