Thai Coconut Curry Soup
A fragrant broth built on coconut milk, red curry paste, and aromatic spices. Vegetables and optional protein simmer until tender in a warm, creamy base.
Ingredients
Method
Trim lemongrass stalk and bruise it with the side of a knife. Mince garlic and ginger. Slice zucchini into half-moons, cut bell pepper into strips, chop bok choy, and halve cherry tomatoes.
Heat coconut oil in a large pot over medium heat. Add red curry paste and stir for 1 minute until fragrant.
Pour in coconut milk and vegetable broth, stirring to combine. Add lemongrass, garlic, ginger, and fish sauce.
Bring to a gentle simmer over medium heat. If using chicken breast, add it now and simmer for 10 minutes until cooked through.
Add zucchini and bell pepper to the pot. Simmer for 5 minutes, then add bok choy and cherry tomatoes.
Continue simmering for 3–5 minutes until all vegetables are tender and soup is heated through.
Remove lemongrass stalk. Squeeze in lime juice and taste; adjust salt and curry paste to preference.
Ladle into bowls and garnish with fresh cilantro. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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