Creamy Coconut Curry Soup with a Thai Twist

Thai-Inspired Coconut Curry Soup

Today, I’m excited to share a recipe for a comforting and flavorful meal that’s perfect for a cozy night in or a dinner party with friends. This Thai-inspired coconut curry soup is a unique twist on a classic dish, combining the creamy richness of coconut milk with the bold flavors of curry and fresh vegetables.

Ingredients:

• 400ml coconut milk
• 750ml vegetable broth
• 2 tbsp red curry paste
• 2 stalks lemongrass, smashed
• 30g fresh ginger, sliced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 1 zucchini, diced
• 150g mushrooms, sliced
• 200g firm tofu, cubed
• 1 lime, juiced
• Fresh cilantro, for garnish

Kitchen Tools:

• soup pot
• chef’s knife
• cutting board
• wooden spoon

To start, heat a soup pot over medium heat and add the red curry paste. Cook for a minute until fragrant, then pour in the coconut milk and vegetable broth. Add the lemongrass, ginger, and garlic, and let the flavors simmer together for about 10 minutes.

Next, add the carrots, zucchini, and mushrooms to the pot. Let the soup continue to simmer until the vegetables are tender, about 15-20 minutes. Finally, add the tofu and lime juice, stirring gently to combine.

To serve, ladle the soup into bowls and garnish with fresh cilantro. The creamy coconut milk, spicy curry paste, and vibrant vegetables create a harmonious and satisfying dish that’s sure to impress your taste buds.

This recipe makes approximately 4 servings, with each serving weighing around 400g. One serving of this Thai-inspired coconut curry soup is estimated to be around 300 calories.

One clever tip for this recipe is to add a splash of fish sauce or soy sauce to the soup for an extra depth of umami flavor. This small addition can take the dish to the next level and elevate the overall taste experience.

I hope you give this unique twist on coconut curry soup a try and enjoy experimenting with different vegetables and seasonings to make it your own. Bon appétit!