Thai Soup Recipe

Dive into a bowl of ultimate comfort with this Thai-inspired coconut curry soup that will transport your taste buds straight to the bustling streets of Bangkok, without even needing a passport. 🌶️🍜

I adore making vibrant and soothing dishes, and this Thai soup perfectly fits the bill. It comes together easily in one pot, so it’s great for weeknights, and it’s positively bursting with flavor.

A silky base of coconut milk and chicken (or vegetable) broth provides a comforting counterpart to the depth of flavor provided by the combination of fresh ginger and garlic and (for those who like it hot) plenty of red curry paste.

Thai Soup Recipe Ingredients

• Garlic: Rich in antioxidants, enhances immune function.
• Ginger: Anti-inflammatory, aids digestion.
• Red Curry Paste: Adds depth and spiciness.
• Coconut Milk: Creamy texture, healthy fats.
• Fish Sauce: Salty, umami flavor complexity.
• Brown Sugar: Adds a hint of sweetness.
• Lime Juice: Zesty, boosts vitamin C content.
• Cilantro Leaves: Aromatic, freshens the flavor.
• Lemongrass: Citrusy aroma, aids digestion.

Thai Soup Recipe Ingredient Quantities

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 4 cups vegetable or chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 200g cooked chicken breast, shredded (optional for vegetarian)
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 2 tablespoons lime juice
• Fresh cilantro leaves, for garnish
• 1-2 Thai bird’s eye chilies, sliced (optional, for heat)
• 4-5 kaffir lime leaves, torn
• 3 stalks of lemongrass, trimmed and smashed
• 1 cup baby spinach (optional)
• Rice noodles or jasmine rice, for serving

How to Make this Thai Soup Recipe

1. In a large pot, over medium heat, warm the vegetable oil. Sauté in it the minced garlic and the grated ginger, and for about 1 minute, until fragrant and aromatic, let them do their thing.

2. Blend in the red curry paste, cooking for another minute while continuously blending to combine the flavors.

3. Add the vegetable or chicken broth and bring to a gentle simmer. Add the kaffir lime leaves and lemongrass and let them infuse for about 5 minutes.

4. Combine the coconut milk, fish sauce, soy sauce, and brown sugar in the pot by stirring them together well.

5. Mix in the sliced mushrooms and red bell pepper with the soup. Let it simmer for 5 to 7 minutes until the sliced mushrooms and red bell pepper become tender.

6. If you are using it, add the shredded chicken breast and cook for another 2 minutes, until it is heated through.

7. Incorporate the lime juice and, if necessary, correct the seasoning.

8. If you wish, include the sliced Thai bird’s eye chilies to ramp up the heat and the baby spinach. Stir the ingredients until the spinach has wilted.

9. Eliminate the stalks of lemongrass and the leaves of kaffir lime from the soup prior to serving.

10. Serve the soup piping hot, dressed with fresh cilantro leaves, and accompanied by cooked rice noodles or jasmine rice. Savor this truly authentic Thai soup!

Thai Soup Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Ladle (for serving)

FAQ

• How spicy is this Thai soup?You can adjust the heat level by adding more or fewer Thai bird’s eye chilies. As is, the soup has a nice, moderate level of spice from the red curry paste.
• Can I make this soup vegetarian?Correct, just leave out the shredded chicken, and use vegetable broth instead of chicken broth, and it’s completely vegetarian.
• What can I use as a substitute for kaffir lime leaves?Kaffir lime leaves can be found in some specialty supermarkets or Asian grocery stores. Failing that, you can approximate the flavor with a mixture of lime zest and a touch of fresh lemon zest.
• Can I prepare this soup in advance?Certainly, the soup can be made ahead of time. Just warm it gently on the stovetop and squeeze in fresh lime juice right before you serve it.
• What is the best way to serve this soup?This broth is flavorful and delightful when spooned over rice noodles or jasmine rice; the broth clings nicely to either one.
• How do I store leftovers?Leftovers should be put in a container that seals well and placed in the refrigerator where they will be good for 3 days. If you want to eat them again, reheat on the stovetop. Don’t expect them to taste as good as they did the first time around.
• Is it necessary to add brown sugar?Brown sugar adds a well-balanced sweetness to the soup that complements the other flavors. However, you can adjust the sweetness to your taste, or if you prefer, you can just leave it out.

Thai Soup Recipe Substitutions and Variations

1 tablespoon vegetable oil. Substitute with olive oil or coconut oil for a different flavor profile.
2 cloves garlic, minced: Replace with 1 teaspoon garlic powder.
1 tablespoon fresh ginger, grated: Use 1 teaspoon ground ginger or 1 tablespoon ginger paste instead.
1 tablespoon fish sauce. Substitute with: 1 tablespoon soy sauce for a vegetarian option.
1 can (13.5 oz) coconut milk: Substitute with 1 cup of heavy cream or evaporated milk for a version that does not rely so heavily on coconut.

Pro Tips

1. Infuse Maximum Flavor Before adding the broth, lightly crush the lemongrass with the back of a knife to release its oils and enhance its flavor. Add kaffir lime leaves whole, tearing them slightly to maximize their aromatic contribution.

2. Coconut Milk Creaminess Use full-fat coconut milk for a richer and creamier texture. Shake the can well before opening to ensure it is thoroughly mixed.

3. Fresh Ingredients Matter Use fresh ginger and garlic for a sharper, more vibrant flavor compared to jarred or powdered alternatives. Fresh lime juice also adds a zingy freshness that lifts the entire dish.

4. Control the Heat Adjust the heat level to your preference by adding more or less red curry paste and Thai chilies. If you want extra heat without altering the flavor too much, consider adding a small pinch of cayenne pepper.

5. Perfect Accompaniments Prepare rice noodles or jasmine rice beforehand and keep them warm, ensuring they’re ready as soon as the soup is finished. Let guests choose between the two for a personal touch.