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Quick One-Pot Thai Coconut Curry Soup

A close-up shot of a rich, yellow coconut curry soup filled with meatballs, sliced mushrooms, bell peppers, and fresh cilantro.
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Make this easy, flavorful Thai coconut curry soup in one pot. It is ready fast, perfect for a busy weeknight dinner, and delivers the creamy, aromatic taste of authentic Tom Kha style soup.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 red Thai chili or 1/2 jalapeño, minced (optional)
  • 1 tablespoon red curry paste
  • 1 teaspoon turmeric powder
  • 1 (13.5 oz) can full-fat coconut milk
  • 4 cups chicken or vegetable broth
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon brown sugar or maple syrup
  • 1 pound boneless, skinless chicken breast or firm tofu, cut into bite-sized pieces
  • 1 cup sliced mushrooms
  • 1 cup sliced carrots
  • 1 cup chopped bell pepper (any color)
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Cooked ramen noodles or rice, for serving (optional)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, grated ginger, and chili (if using). Cook for 1 minute until fragrant.
  3. Stir in the red curry paste and turmeric powder. Cook for 1 minute, stirring constantly to toast the spices.
  4. Pour in the coconut milk and broth. Add the fish sauce and brown sugar. Bring the mixture to a simmer.
  5. Add the chicken or tofu pieces to the simmering broth. Cook for 5 to 7 minutes, or until the chicken is cooked through.
  6. Add the mushrooms, carrots, and bell pepper. Simmer for another 5 minutes, until the vegetables are tender-crisp.
  7. Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning, adding more fish sauce for saltiness or sugar for balance.
  8. Ladle the coconut curry soup into bowls. Garnish generously with fresh cilantro. Serve immediately, optionally over ramen noodles or rice.

Notes

  • For a vegetarian curry soup, substitute chicken with firm or extra-firm tofu, or use vegetable broth instead of chicken broth.
  • If you prefer a richer, creamier soup, use two cans of coconut milk and reduce the broth slightly.
  • To make this a soup with dumplings, add 1 cup of frozen potstickers or wontons during the last 5 minutes of simmering.

Nutrition

Find it online: https://gourmetgaze.com/quick-coconut-curry-soup-recipe/