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Bowl of coconut curry soup topped with red peppers, mushrooms, cilantro, green onions, kale, and bean sprouts. The rich broth is creamy with visible chili oil and herbs, served in a rustic setting.

Coconut Curry Soup

This Thai-inspired Coconut Curry Soup is rich, creamy, and customizable. With bold spices, comforting coconut milk, and your choice of protein or veggies, it’s the perfect blend of cozy and exciting. Great for leftovers and easy to freeze.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting/Infusion Time 10 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner, Lunch, Soup
Cuisine: Asian Fusion, Thai-Inspired
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoon Coconut oil - For sautéing
  • 2–3 tbsp Red curry paste - Adjust to taste
  • 1 tablespoon Fresh ginger - Minced
  • 2 Garlic cloves - Minced
  • 1 stalk Lemongrass - Bruised
  • 1 can Full-fat coconut milk - ~13.5 oz
  • 3 cups Vegetable broth - Or chicken broth
  • 1 tablespoon Fish sauce - Or soy sauce for vegan
  • 1 tablespoon Brown sugar - Or maple syrup
  • 1 Lime - Juiced
  • 1 Yellow onion - Sliced
  • 1 Red bell pepper - Julienned
  • 1 cup Mushrooms - Sliced shiitake or button
  • ¼ cup Thai basil - Fresh for garnish
  • ¼ cup Cilantro - Fresh for garnish
  • to taste Thai chilies or jalapeños - Optional for spice

Equipment

  • 1 Heavy-bottom soup pot (For even cooking and simmering)
  • 1 Immersion blender (Optional – for a smooth base)
  • 1 Sharp chef’s knife (For prepping veggies and herbs)
  • 1 Wooden spoon (For stirring the soup base)
  • 1 Fine mesh strainer (Optional – for straining herbs)
  • 1 Ladle (For serving hot soup)

Method
 

  1. Heat the oil and bloom the curry paste with aromatics
    Overhead view of a skillet with sizzling aromatics including chili paste, garlic, and oil being stirred with a wooden spoon. The mixture is golden and intensely fragrant, forming the flavor base for curry or soup.
  2. Whisk in coconut milk and broth slowly to combine
    Close-up of creamy coconut milk being poured into a saucepan filled with lemongrass stalks, cinnamon sticks, and bay leaves as the base for a Southeast Asian-style broth.
  3. Season with fish sauce, sugar, and add vegetables
    Large pot filled with beautifully arranged hot pot ingredients, including bok choy, carrots, mushrooms, leafy greens, tofu, and herbs, all ready to simmer in a clear broth.
  4. Finish with lime juice and fresh Thai basil
  5. Serve hot and garnish with fresh herbs or toppings
    Bowl of Thai-style coconut curry noodle soup topped with mushrooms, fresh cilantro, rice noodles, and red chili slices. The creamy orange broth is rich and aromatic with visible herbs.

Nutrition

Serving: 350gCalories: 280kcalCarbohydrates: 18gProtein: 5gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 540mgPotassium: 460mgFiber: 3gSugar: 6gVitamin A: 850IUVitamin C: 28mgCalcium: 35mgIron: 3.2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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