Thai Green Curry Coconut Soup
Dive into a bowl of bold, aromatic comfort with this Thai Green Curry Coconut Soup—a vibrant fusion of creamy coconut milk, zesty lime, and fragrant Thai green curry paste. Packed with tender vegetables like carrots, bell peppers, zucchini, and mushrooms, this versatile soup can be customized with tofu for a vegetarian twist or succulent chicken for hearty flavor. The addition of lemongrass, ginger, and optional kaffir lime leaves brings authentic depth, while fresh basil and cilantro add a burst of freshness. Ready in just 50 minutes, this one-pot wonder is perfect served on its own or paired with jasmine rice or rice noodles for an extra-satisfying meal. Perfect for busy weeknights or a cozy dinner, this recipe offers the perfect balance of heat, sweetness, and tang to tantalize your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons Thai green curry paste
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 piece lemongrass stalk, finely chopped
- 14 ounces coconut milk
- 4 cups vegetable broth
- 2 pieces kafir lime leaves (optional)
- 2 pieces carrots, sliced thin
- 1 piece red bell pepper, thinly sliced
- 1 piece zucchini, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup tofu or cooked chicken, cubed
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- 0.5 cup basil leaves (preferably Thai basil)
- 0.25 cup cilantro, chopped (optional, for garnish)
- 1 piece sliced green chilies (optional, for extra heat)
- 2 cups jasmine rice or rice noodles (optional, for serving)
Instructions
Heat a large pot over medium heat and add the coconut oil.
Stir in the Thai green curry paste, garlic, ginger, and lemongrass. Sauté for 2-3 minutes until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine. Add the kafir lime leaves if using.
Bring the mixture to a gentle simmer.
Add the carrots, red bell pepper, zucchini, and mushrooms. Simmer for 10-12 minutes or until the vegetables begin to soften.
Stir in the tofu or cooked chicken, fish sauce (or soy sauce), and brown sugar. Simmer for another 5 minutes to heat through.
Turn off the heat and stir in the lime juice and fresh basil leaves.
Ladle the soup into bowls and garnish with chopped cilantro and sliced green chilies, if desired.
Serve hot with jasmine rice or rice noodles on the side, if preferred.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 21.0 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 313 mg | 24% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1285 mg | 27% | |
*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.
