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Thai Coconut Curry Soup Recipe
David Atikson

Thai Coconut Curry Soup Recipe That Warms the Soul

A creamy, cozy Thai coconut curry soup infused with red curry paste, vegetables, and your choice of protein  ready in under 30 minutes and fully halal-friendly.  
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai-Inspired
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 tbsp oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp Thai red curry paste halal-certified
  • 3 cups low-sodium chicken or vegetable broth
  • 1 can 13.5 oz full-fat coconut milk
  • 1 cup mushrooms sliced
  • 1 bell pepper sliced
  • 1 cup spinach or bok choy
  • 1 cup cooked chicken shrimp, or tofu
  • 1 tbsp fish sauce or soy sauce halal-certified
  • Juice of 1 lime
  • Cilantro and chili oil for garnish optional

Method
 

  1. Heat oil in a large pot. Add garlic and ginger, sauté until fragrant.
  2. Stir in red curry paste and cook 1–2 minutes.
  3. Pour in broth and coconut milk. Bring to a low simmer.
  4. Add mushrooms and bell peppers; cook 5 minutes.
  5. Stir in spinach and protein. Simmer another 5 minutes.
  6. Season with soy or fish sauce, and lime juice.
  7. Serve hot, garnished with cilantro and chili oil if desired.

Notes

`Use full-fat coconut milk for best creaminess.
Add noodles or rice if serving as a meal.
Store leftovers in fridge 3–4 days or freeze without greens.