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Thai cuisine is renowned for its vibrant flavors, aromatic spices, and a harmonious balance between sweet, salty, sour, and spicy elements. This culinary tradition has captured the hearts and palates of food enthusiasts across the globe. One dish that stands out among the myriad of exquisite Thai offerings is the Thai Coconut Curry Soup. Often celebrated as a staple in Thai households and restaurants, this comforting soup has become a favorite for many, thanks to its rich, creamy texture and complex flavors.

Thai Coconut Curry Soup – Warm, Spicy & Comforting!

Dive into the world of Thai cuisine with this inviting Thai Coconut Curry Soup! Known for its rich, creamy texture and vibrant flavors, this dish is a staple in many Thai homes. Discover the essential ingredients like coconut milk, fresh vegetables, and aromatic spices that come together to create a nourishing and customizable meal perfect for all dietary preferences. Follow the simple steps to make your own delicious bowl, and share a delightful experience with family and friends.
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Ingredients
  

1 tablespoon coconut oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste (adjust for spice)

1 can (13.5 oz) coconut milk

4 cups vegetable broth or chicken broth

1 tablespoon soy sauce or tamari

1 tablespoon lime juice

1 tablespoon brown sugar

1 cup bell peppers, sliced (red, yellow, or green)

1 cup snap peas or green beans, trimmed

1 cup mushrooms, sliced (shiitake or button)

1 cup baby spinach

Fresh basil leaves, for garnish

Lime wedges, for serving

Cooked rice or noodles, for serving

Instructions
 

Heat the Oil: In a large pot over medium heat, warm the coconut oil. Add the chopped onion and sauté until translucent, about 5 minutes.

    Add Aromatics: Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.

      Incorporate Curry Paste: Add the red curry paste to the pot, stirring well to combine with the onion mixture. Cook for 2-3 minutes to release the flavors.

        Pour in Coconut Milk: Slowly pour in the coconut milk, stirring constantly to ensure the curry paste fully integrates into the liquid.

          Add Broth & Seasonings: Pour in the vegetable or chicken broth. Add soy sauce, lime juice, and brown sugar. Stir to combine. Bring the mixture to a gentle simmer.

            Cook the Vegetables: Once simmering, add the sliced bell peppers, snap peas, and mushrooms. Cook for about 5-7 minutes until the vegetables are tender but vibrant.

              Add Spinach: Stir in the baby spinach and let it wilt for 1-2 minutes. Taste and adjust seasoning, adding more lime juice, soy sauce, or curry paste if desired.

                Serve: Ladle the soup into bowls over cooked rice or noodles. Garnish with fresh basil leaves and serve with lime wedges on the side.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings