Thai Coconut Curry Soup
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This will be your go-to Thai curry soup! Serve with fresh Thai basil, cilantro and lime juice. So cozy, so good.
Hello, cozy-soup-weather-season.
When it’s 34 degrees F windchill in the middle of October and it’s too cold to go outside, we’re all staying home with this Thai coconut curry soup.
The freshly squeezed lime juice, Thai basil and cilantro adds such brightness to this soup, cutting through the heat to give it just enough of a spicy kick. For less heat, you can easily cut down on the red curry paste to your liking.
You can serve it as is, you can add rice, you can add rice noodles, you can sub out the shrimp for chicken, or you can keep it completely meatless.
It is all good, guys. There’s no going wrong here!
Thai Coconut Curry Soup
Ingredients
- 2 tablespoons coconut oil
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 2 cups chicken stock
- 1 (8-ounce) can tomato sauce
- 1 ½ tablespoons fish sauce
- 2 teaspoons brown sugar
- 1 (13.5-ounce) can coconut milk
- 1 ½ pounds medium shrimp, peeled and deveined
- ¼ cup chopped fresh Thai basil leaves
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat coconut oil in a large stockpot or Dutch oven over medium heat.
- Add bell peppers and onion, and cook, stirring occasionally, until just tender, about 3-4 minutes. Stir in red curry paste, ginger and garlic until fragrant, about 1 minute.
- Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.
- Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.
- Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
- Remove from heat; stir in basil, cilantro and lime juice; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
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My cooking adventure started with this recipe. AMAZING! I can’t do spicy so I altered the curry paste. Will make this again.
How much did you use to not make it too spicy?
I prepared this recipe for our dinner and it was deliciosos. I added some rice. Thank You !!
Great recipe.
I added a few more cups chicken stock and water to make more soup. Also added shiitake mushrooms,
After making Damn Delicious recipes for about a year now (my fave recipe website), this is the first one that I’ve left a review about. I could have cried this turned out so good. I followed the instructions, ingredients, and amounts and it was PERFECT. Served over jasmine rice. Better than takeout!
I love this soup. I have a hard time not adjusting recipes but made this exactly as printed! I love this about your recipes. No changes need! I have to say that the prep time is longer than 15 min. with all the chopping and peeling and deveining 1 1/2 lbs shrimp. I wish prep times were more realistic. Most recipes say less time than is real. I’ve worked in many kitchens and I am not slow in prep work. Thank you for your recipes!
Sooooooo yummmm. I made it as a curry with a little less stock. Family loved it…better than restaurant quality. Thanks.
I’m not gonna lie my wife and I saw this recipe and instantly knew we had to try it later. It has now become our super bowl dinner choice. Enjoy the game because with your curry I’m sure we will as well.
Very flavourful and creamy !
Excellent combination of Thai seasoning and flavors. Love it.
This was great! I’ve never made any type of curry before but love to order it when I go to restaurants so I thought I’d give it a try. Very easy. Only changes I made were that I used chicken instead of shrimp and soy sauce instead of fish sauce. Would definitely make again!
I wish I could give this 10 stars. Seriously, I think this might be one of the best soups I have ever made. My whole family was blown away. Followed recipe as written. Highly recommend giving it a try.
Hi – I’m a big fan of your recipes and I’m excited to try this! I’m also relatively new to cooking, so apologies if this is an obvious question. If we substitute the shrimp for chicken, how long should we cook the chicken? From quick online research, it looks like it would typically take 10 min on med heat, but I worry that might overcook the veggies. So wondering if I should cook chicken ahead of time or put it in earlier in the process? Thanks!
This was terrific and my mom asked for the recipe even! I live in a rural area but I was able to get everything but the herbs. I had to use dried but it still came out great. I used bottled lime juice and chicken bouillon cubes and it was still good. I mention that only in case anyone else was wondering. Your lists on Amazon are really helpful too. Thank you Damn Delicious.
This was terrific! Everyone enjoyed it and my mom wants the recipe. I’m so happy I found this website. I live in a rural area but I was able to get all the ingredients except the herbs. I used dried and it still tastes great. I used bottled real lime juice and that was good too. I’m only mentioning that in case anyone else is wondering. I’m grateful for your lists on Amazon too. It’s really helpful. Thank you Damn Delicious!
Great depth of heat, sweet, and savory. Substituted a few things here and there, and topped with air fried salmon instead of shrimp. Ratio of broth, coconut milk, and tomato sauce is pretty on point.
This was so flavorful, a lot of curries don’t put in tomato sauce but I thought it was a great addition. I also browned mushrooms with the onions, and added some spinach at the last minute of cooking. As good as any I’ve had a Thai restaurant. Will definitely make again.
This soup has an amazing depth of flavor. I substituted chicken for shrimp because that is what we had and we are under quarantine. My whole family enjoyed it. I will add an additional yellow pepper next time I make it.
Haven’t made this yet, but looks delicious! Is there a substitute for the fish sauce, I don’t have any, or can I just omit?
i think you can use soy sauce
I made this tonight for a low carb option and it was yummy, a fair bit of preparation but worth it!
Made this tonight for my partner who has a cold..used a lil extra heat (Thai chiles, sriracha) to help clear up the sinuses. It was awesome ! I so appreciate your recipes, very adaptable, especially when we can’t run out to the store at this time. I have a bunch of those squeeze tubes of garlic, cilantro, lemongrass, ginger, so when fresh isn’t available, they’re perfect in a pinch. I’ve been making a lot of your soups, using bouillon in place of stock. I hope you keep posting, making those pantry staples into something a lil more special. Thank you!
Easy to make and amazing taste. Will definitely make again.
This soup was amazing. I added spinach 🙂