Creamy Thai Coconut Curry Soup
Creamy, flavorful, and easy to make, this Thai Coconut Curry Soup is a nourishing one-pot meal loaded with veggies and customizable noodles. Infused with fragrant curry, fresh herbs, and a splash of lime, it's perfect for a quick dinner or next-day leftovers.
Equipment
- 1 Nonstick Saucepan or Deep Skillet – for sautéing and simmering the soup base
- 1 Chef’s Knife – for chopping vegetables and herbs
- 1 Wooden Spoon or Silicone Spatula – for stirring ingredients during cooking
- 1 Large Mixing Bowl – to prepare and mix noodles separately
- 1 Set of Measuring Spoons and Cups – for precise ingredient measurement
Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste use vegan-friendly if desired
- ½ medium red onion thinly sliced
- 4 cloves garlic finely minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons coconut sugar or any preferred sweetener
- 1 tablespoon liquid aminos or tamari/coconut aminos/lite soy sauce
- 1 can 13.5 oz / 383g full-fat or lite coconut milk
- 3 cups vegetable broth
- Juice of 1 lime
- ½ tablespoon sambal oelek or Sriracha optional for heat
- 1 handful Thai basil chopped (or substitute with mint/parsley)
- 1 handful spinach leaves chopped
- 1 handful shredded purple cabbage optional, for garnish
- 8 –12 ounces dry noodles vermicelli, soba, udon, or your choice
Instructions
- Build the Flavor Base: In a large saucepan or deep skillet, warm the sesame oil over medium-high heat. Add the grated ginger and red curry paste, stirring constantly for about 1 minute until fragrant and sizzling. This activates the spices and infuses the oil with bold curry flavor.
- Sauté Aromatics: Add the sliced red onion and minced garlic to the pan. Cook for 4–5 minutes, stirring occasionally, until the onion becomes translucent and slightly softened. Avoid browning the garlic to maintain its mellow sweetness.
- Season and Sweeten: Sprinkle in the sea salt and black pepper, then stir in the coconut sugar and liquid aminos. Mix well to coat the aromatics, allowing the sweet and savory notes to develop.
- Simmer the Soup Base: Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10–12 minutes. Stir occasionally to keep the flavors well blended. Squeeze in the lime juice at the end for brightness.
- Cook the Noodles Separately: While the soup simmers, cook your chosen noodles according to the package instructions. Drain and set aside. If preparing for later, rinse them with cool water to prevent sticking.
- Assemble and Serve: Place a serving of noodles into each bowl. Add chopped spinach and shredded purple cabbage if using. Pour the hot curry soup over the top and allow it to sit for 2–3 minutes, letting the veggies slightly wilt. Top with fresh Thai basil and stir in sambal oelek or Sriracha if desired.
Notes
- Oil Swap: Coconut oil works well here, but sesame oil adds a nutty depth that enhances the Thai flavors.
- Herb Options: No Thai basil? Fresh mint or even flat-leaf parsley offers a refreshing alternative.
- Customizable Veggies: Use what you have on hand—bok choy, shredded carrots, mushrooms, or snap peas all work beautifully.
- For Meal Prep: Store the soup base separately from the noodles to prevent them from becoming too soft. Add freshly cooked noodles and veggies before serving.
- Noodle Choice Tips: Udon and soba hold up well in leftovers, while rice noodles or vermicelli are best added just before eating.