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Quick One-Pot Thai Coconut Curry Soup

A close-up of a white bowl filled with vibrant, creamy coconut curry soup featuring chicken, spinach, and carrots.
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Make this flavorful, creamy coconut curry soup in one pot for a fast weeknight dinner. This recipe captures the aromatic taste of Thai cuisine and is easy to customize.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 red Thai chili or 1/2 jalapeño, minced (optional for spice)
  • 2 tablespoons red curry paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups chicken or vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar
  • 1 cup sliced mushrooms
  • 1 cup chopped carrots
  • 1 cup chopped bell pepper
  • 1 cup cooked chicken breast or firm tofu, cubed
  • 1 cup fresh spinach
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Cooked ramen noodles or rice, for serving (optional)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, grated ginger, and minced chili (if using). Cook for 1 minute until fragrant.
  4. Stir in the red curry paste and cook for 1 minute, stirring constantly to toast the spices.
  5. Pour in the coconut milk and broth. Add the soy sauce and brown sugar. Bring the mixture to a gentle simmer.
  6. Add the mushrooms and carrots. Cook for 8 minutes, or until the carrots begin to soften.
  7. Add the bell pepper and your choice of cooked chicken or tofu. Simmer for 3 more minutes to heat through.
  8. Stir in the fresh spinach until it wilts completely. Remove the pot from the heat.
  9. Stir in the fresh lime juice. Taste and adjust seasoning if needed.
  10. Ladle the coconut curry soup into bowls. Serve immediately, garnished with fresh cilantro. Add ramen noodles or rice to the bowls if desired.

Notes

  • For a vegetarian coconut curry soup, skip the chicken and use vegetable broth and tofu or chickpeas as the protein source.
  • If you want a richer, more authentic Tom Kha Gai flavor, add 2 bruised stalks of lemongrass and 4 kaffir lime leaves when simmering the broth, removing them before serving.
  • This soup freezes well; cool completely before transferring to an airtight container.

Nutrition

Find it online: https://cookincorner.com/coconut-curry-soup-recipe-quick-thai-easy/