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Easy One-Pot Thai Coconut Curry Soup

A close-up of a white bowl filled with creamy, yellow coconut curry soup topped with sliced mushrooms, carrots, and cilantro.
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Make this creamy, flavorful Thai Coconut Curry Soup in one pot for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups vegetable broth
  • 1 cup sliced mushrooms
  • 1 cup chopped carrots
  • 1 cup chopped bell pepper
  • 1 cup cooked chicken or tofu, cubed (optional)
  • 1 tablespoon fish sauce or soy sauce
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Cooked rice noodles, for serving (optional)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic and ginger. Cook for 1 minute until fragrant.
  4. Stir in the red curry paste and cook for 1 minute, stirring constantly.
  5. Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer.
  6. Add the mushrooms, carrots, and bell pepper. Cook until vegetables are tender-crisp, about 8-10 minutes.
  7. If using, add the cooked chicken or tofu during the last 5 minutes of simmering.
  8. Stir in the fish sauce (or soy sauce) and brown sugar. Taste and adjust seasoning.
  9. Remove the pot from the heat. Stir in the lime juice.
  10. Ladle the soup into bowls. Garnish with fresh cilantro and serve over cooked noodles, if desired.

Notes

  • For a vegetarian version, omit the chicken and use soy sauce instead of fish sauce.
  • Add 1 cup of spinach during the last 2 minutes of cooking for extra greens.
  • If you prefer a spicier soup, add a pinch of red pepper flakes with the curry paste.

Nutrition

Find it online: https://spoonfulsnap.com/coconut-curry-soup-easy-one-pot-thai-recipe/