How to Make Thai Coconut Curry Soup Recipe

Thai Coconut Curry Soup, a creamy blend of coconut milk, curry, and vegetables, is the perfect solution for warming up from chilly weather. I like to make a double batch of this savory vegetarian soup or freeze half to save for a lazy day. This flavorful Thai Coconut Curry Soup Recipe is a tasty way to add some variety our weekly lunch or dinner menu.

thai coconut curry soup recipe

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How to Make Thai Coconut Curry Soup Recipe

To begin, cut and steam the carrots, mushrooms, sweet potatoes and green beans. If you are short on time, you can use frozen or canned vegetables instead of fresh.

Next, to make the base broth for the soup, combine the vegetable broth, garlic, and ginger to a pot. Simmer for 20 minutes.

While the base broth is simmering, combine coconut milk, sugar, lime juice, soy sauce, curry paste, and tofu into a bowl.

When the broth is done simmering. Strain the broth into a large pot, collecting the minced garlic and ginger into the strainer. Add the bowl of coconut milk, sugar, lime juice, curry paste, and tofu into the large pot, with the broth. Mince one tablespoon of the boiled ginger into the large pot. Stir in the vegetables.

Over medium heat, simmer the soup for 15 minutes. (Scroll to bottom for printable thai coconut curry soup recipe)

thai coconut curry soup

My Favorite Tool for Saving Time With This Thai Coconut Curry Soup Recipe

As a busy mom, I am always looking for tips and tools to make my life easier. If you have never tried a stackable steamer, you don’t know what you are missing out on. It’s awesome for a recipe like this Thai Coconut Curry Soup because you can steam several items at once. I set the timer for the item that will be done first, and then forget about it. Once the timer goes off, I remove that stack and let the rest finish. It makes preparing dinner that much easier.

how to make thai coconut curry soup recipe

 Serve the soup and devour!

How to Make Thai Coconut Curry Soup Recipe
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Ingredients

  • 1 c. green beans (chopped)
  • 1 c. mushrooms (chopped)
  • 1 c. carrots (sliced)
  • 2 c. sweet potato (diced)
  • 6 cups vegetable broth
  • 16 ounces coconut milk
  • 1 lime (juiced)
  • 4 tbsp. brown sugar
  • 4 tbsp. soy sauce
  • 1 tbsp. red curry paste
  • 2 tbsp ginger
  • 1 c. extra firm tofu (diced)
  • 1 tbsp salt

Instructions

  1. Steam sweet potatoes, carrots, green beans, and mushrooms.
  2. Combine vegetable broth, garlic, and ginger and simmer for 20 minutes.
  3. Combine coconut milk, sugar, lime juice, soy sauce, curry paste, and tofu into a bowl.
  4. When the broth is done simmering. Strain the broth into a large pot, collecting the minced garlic and ginger into the strainer.
  5. Add the bowl of coconut milk, sugar, lime juice, curry paste, and tofu into the large pot, with the broth.
  6. Mince one tablespoon of the boiled ginger into the large pot.
  7. Stir in the vegetables.
  8. Simmer for 15 minutes.
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http://www.makingmotherhoodmatter.com/thai-coconut-curry-soup/

P.S. If you enjoyed this piece, you may also like Perfectly Tender BBQ Ribs Recipe That Will Rock Your World. Making perfectly tender BBQ ribs is a delicate balance of the right ingredients, cooking time, cooking tools, and temperature. Not only is my recipe for perfectly tender ribs easy, it’s also reliable so you will cook tender, finger-licking ribs every time. Click the link to discover my tender BBQ ribs recipe secrets, cooking process, and my favorite cooking tools.

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