Savor the rich, exotic flavors of this Thai Coconut Curry Soup. Each spoonful delivers a harmonious blend of creamy coconut milk, fragrant spices, and tender vegetables, making it a feast for both the eyes and the palate. Perfect for a cozy weeknight dinner, this soup is easy to prepare and packed with nutritional goodness. Whether you choose to add shredded chicken or keep it vegetarian, this dish is sure to bring the vibrant tastes of Thailand to your table.
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- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 1/2 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 1 tablespoon brown sugar
- 1 large chicken breast, cooked and shredded (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.
- Stir in the red curry paste and cook for 1 minute until fragrant.
- Pour in the coconut milk, vegetable broth, soy sauce, and fish sauce, and bring to a gentle simmer.
- Add the red bell pepper, carrot, and mushrooms. Let simmer for 10 minutes until vegetables are tender.
- Add in the baby spinach, cilantro, lime juice, and brown sugar, and stir to combine. Add the shredded chicken if using.
- Simmer for another 2-3 minutes until everything is heated through.
- Serve hot, garnished with additional cilantro and lime wedges if desired.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 18g | Protéines: 10g | Fat: 19g | Sucre: 6g