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30-Minute Creamy Thai Coconut Curry Soup (Easy Weeknight Comfort)

Close-up of a vibrant bowl of coconut curry soup filled with dumplings, sliced carrots, red peppers, and fresh cilantro.
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I am Alex, and I am happy you found this recipe. You can make this rich and flavorful Thai coconut curry soup in just 30 minutes. It is an easy, one-pot meal perfect for busy weeknights and it is naturally vegetarian.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, peeled and grated
  • 1 red Thai chili or 1/2 jalapeño, minced (optional, for spice)
  • 2 tablespoons red curry paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar
  • 1 cup mixed vegetables (such as sliced carrots, bell peppers, or mushrooms)
  • 1 cup chopped bok choy or spinach
  • 1/2 cup frozen vegan potstickers or wontons (optional addition)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice noodles or rice (for serving)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, grated ginger, and minced chili (if using). Cook for 1 minute until fragrant.
  4. Stir in the red curry paste and cook for 1 minute, stirring constantly to toast the spices.
  5. Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well to combine.
  6. Bring the soup to a simmer. Add the mixed vegetables and cook until they are tender-crisp, about 5 to 7 minutes.
  7. If using, add the frozen potstickers or wontons and cook according to package directions, usually about 3 to 5 minutes, until heated through.
  8. Stir in the bok choy or spinach until it wilts, about 1 minute.
  9. Remove the pot from the heat. Stir in the fresh lime juice.
  10. Taste the soup and adjust seasonings if needed; add more soy sauce for saltiness or a pinch of sugar for balance.
  11. Ladle the **coconut curry soup** into bowls. Serve immediately over rice noodles or rice, and garnish generously with fresh cilantro.

Notes

  • For a heartier meal, add 1 cup of shredded cooked chicken or cubed tofu when you add the mixed vegetables.
  • If you prefer a richer, more restaurant-style flavor, use only 1/2 cup of broth and substitute the other 1/2 cup with full-fat coconut cream from the top of the can.
  • To make this a **vegetarian coconut curry**, skip any meat additions and use vegetable broth. This recipe is already naturally vegetarian.
  • If you do not have fresh ginger, you can substitute with 1/2 teaspoon of ground ginger, but fresh provides better flavor.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-coconut-curry-soup-recipe/

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