Flexible Thai Soup
Dive into the comforting and flavorful world of "Flexible Thai Soup," a vibrant, one-pot dish that's perfect for customizing to suit your taste and dietary preferences. Bursting with the creamy richness of coconut milk, the tangy brightness of lime juice, and the zesty heat of Thai red curry paste, this soup strikes the perfect balance of savory and spicy. Packed with fresh mixed vegetables, your choice of protein (think tender chicken, succulent shrimp, or plant-based tofu), and optional rice noodles or jasmine rice for extra heartiness, it’s a versatile meal that can be tailored to whatever you have on hand. The recipe is quick and simple, with just 15 minutes of prep time, making it a go-to for busy weeknights. Garnish with fresh herbs like cilantro or basil and a hint of red chili for that authentic Thai touch. Whether you're craving a light meal or a soul-satisfying bowl, this customizable soup is sure to please.
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Recipe Information
Ingredients
- 1 can (13.5 oz) coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce or soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 tablespoon, grated ginger
- 3 cloves, minced garlic
- 3 cups, chopped mixed vegetables (e.g., carrots, bell peppers, mushrooms, broccoli)
- 2 cups, cooked or raw protein of choice (e.g., chicken, shrimp, tofu)
- 2 cups, cooked rice noodles or jasmine rice (optional)
- 0.25 cup, chopped fresh cilantro or basil
- 1 sliced red chili (optional, for garnish)
Instructions
Heat a large pot over medium heat. Add a small drizzle of oil if needed, then sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for another minute, ensuring it is evenly distributed and aromatic.
Pour in the coconut milk and chicken or vegetable broth. Stir well to combine.
Add the fish sauce or soy sauce, brown sugar, and lime juice. Stir and bring the mixture to a gentle simmer.
Add the mixed vegetables to the pot. If using raw protein, add it at this stage as well. Simmer gently for 5-10 minutes until the vegetables are tender and the protein is cooked through.
If using cooked protein, add it now and simmer for an additional 2-3 minutes to heat through.
If including rice noodles or jasmine rice, divide them between serving bowls before ladling the soup over the top.
Taste the soup and adjust seasonings, adding more fish sauce/soy sauce, lime juice, or curry paste as needed.
Garnish with fresh cilantro or basil and sliced red chili if desired. Serve hot.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 15.9 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 928 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
