Thai Ginger Coconut Curry Soup (Printable Version)

Creamy coconut soup with ginger, Thai curry, and colorful vegetables in a soothing, aromatic broth.

# Components:

→ Aromatics

01 - 2 tablespoons vegetable oil
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh ginger, grated
05 - 2 tablespoons Thai red curry paste

→ Vegetables

06 - 1 red bell pepper, thinly sliced
07 - 1 cup carrots, julienned
08 - 1 cup shiitake or button mushrooms, sliced
09 - 1 cup snap peas, trimmed

→ Liquids

10 - 4 cups vegetable broth
11 - 1 can (14 oz/400 ml) full-fat coconut milk
12 - 2 tablespoons soy sauce (or tamari for gluten-free)
13 - 1 tablespoon brown sugar
14 - Juice of 1 lime

→ Garnish

15 - Fresh cilantro leaves
16 - Sliced green onions
17 - Lime wedges
18 - Thinly sliced red chili (optional)

# Preparation steps:

01 - Heat vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent.
02 - Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
03 - Add the Thai red curry paste and sauté for 1 minute to release its complex flavors.
04 - Add the sliced red bell pepper, julienned carrots, sliced mushrooms, and trimmed snap peas. Sauté for 3-4 minutes until they begin to soften.
05 - Pour in the vegetable broth and bring the mixture to a gentle simmer.
06 - Stir in the full-fat coconut milk, soy sauce, and brown sugar. Simmer uncovered for 10-12 minutes, allowing the vegetables to become tender.
07 - Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust seasoning as needed.
08 - Ladle the soup into individual bowls. Garnish generously with fresh cilantro leaves, sliced green onions, lime wedges, and thinly sliced red chili, if desired.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses pantry staples and flexible vegetable options
  • Naturally gluten free with simple substitutions
  • Perfectly balanced flavors that are both exotic and comforting
02 -
  • Naturally packed with anti inflammatory compounds from ginger and turmeric in the curry paste
  • Can be made ahead and tastes even better the next day as flavors develop
  • Perfect for meal prep and stays fresh in the refrigerator for up to 3 days
03 -
  • Always bloom your curry paste in oil before adding liquids to maximize flavor development. This simple step transforms the taste profile completely.
  • For the most authentic flavor, use a mortar and pestle to crush your ginger rather than grating it. This releases different essential oils and creates a more complex flavor profile.
  • When selecting coconut milk, look for brands with minimal additives and shake well before opening as natural separation occurs. The thick cream at the top adds luxurious richness to your soup.

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