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Coconut Curry Soup Recipe

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4.2 from 15 reviews

A flavorful and aromatic Coconut Curry Soup that combines Thai red curry paste, fresh ginger, garlic, and creamy coconut milk for a comforting, spicy broth. Loaded with shrimp or chicken, vegetables, and rice noodles, this soup offers a perfect balance of creamy and tangy notes, garnished with fresh herbs and lime for an authentic taste of Southeast Asia.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

Main Ingredients

  • 2 teaspoons vegetable oil
  • 1 lime (divided: 1 teaspoon zest, half juiced, half reserved for serving)
  • 1 medium onion (sliced)
  • 2 tablespoons Thai red curry paste
  • 1 ½ tablespoons minced fresh ginger
  • 4 cloves garlic (minced)
  • 4 cups chicken broth
  • 14 ounces coconut milk (full fat, not light or low fat)
  • 1 ½ tablespoons fish sauce
  • ¾ cup sliced mushrooms
  • 1 red bell pepper (thinly sliced)
  • 8 ounces medium shrimp (peeled and deveined) or 2 cups cooked chicken
  • 4 ounces medium rice noodles (cooked)
  • Fresh herbs for serving (cilantro, Thai basil, fresh mint)

Instructions

  1. Prepare Lime: Zest 1 teaspoon of lime zest and set aside. Juice half of the lime (about 1 tablespoon of juice) and reserve the other half for serving as lime wedges.
  2. Sauté Onion: Heat vegetable oil in a large saucepan over medium heat. Add sliced onion and cook until it begins to soften, approximately 4 minutes.
  3. Add Aromatics: Stir in Thai red curry paste, minced fresh ginger, and minced garlic. Cook, stirring frequently, until fragrant, about 2 minutes.
  4. Add Liquids and Simmer: Pour in chicken broth, coconut milk, and fish sauce, scraping the bottom of the pan to release any flavorful browned bits. Add the sliced mushrooms and lime zest. Bring mixture to a simmer and cook for 15 minutes to develop flavors.
  5. Add Vegetables and Noodles: Add thinly sliced red bell pepper and cooked rice noodles to the soup. Continue simmering for an additional 3 minutes to soften the bell pepper and warm the noodles.
  6. Add Protein and Finish Cooking: Stir in raw shrimp or cooked chicken. Turn off the heat, cover the pot, and let it rest for 5-6 minutes, allowing shrimp to cook through or chicken to heat evenly and the noodles to soften further.
  7. Season and Serve: Stir in the previously juiced lime for brightness. Serve soup hot, garnished with fresh herbs such as cilantro, Thai basil, and fresh mint, alongside lime wedges for added tang.

Notes

  • Use full-fat coconut milk for a rich and creamy texture; light or low-fat versions will alter the flavor and consistency.
  • Rice noodles should be cooked separately according to package instructions before adding to the soup to prevent sogginess.
  • Adjust the amount of Thai red curry paste based on your preferred spice level.
  • Fresh herbs are essential for authentic flavor; try to use a combination of cilantro, Thai basil, and mint.
  • This recipe can be easily adapted for a vegetarian version by substituting vegetable broth and tofu instead of shrimp or chicken.

Find it online: https://cheftinaskitchen.com/coconut-curry-soup-recipe/