Thai Red Curry Soup
A aromatic broth-based soup built on red curry paste, coconut milk, and fresh vegetables. Simmer together and adjust seasoning to balance heat, salt, and brightness.
Ingredients
Method
Prepare vegetables: slice bell pepper, dice zucchini, halve snap peas, slice mushrooms. Mince ginger and garlic, juice limes.
Heat coconut oil in a large pot over medium heat. Add curry paste and cook, stirring constantly, for 1–2 minutes until fragrant.
Pour in coconut milk and vegetable broth; whisk to combine and break up any remaining curry paste lumps.
Stir in minced ginger and garlic. Bring to a simmer over medium-high heat.
Add bell pepper, zucchini, snap peas, and mushrooms. Simmer for 8–10 minutes until vegetables are tender-crisp.
Stir in lime juice, fish sauce, and sugar. Taste and adjust seasonings: add more curry paste for heat, more fish sauce for depth, more lime for brightness.
Ladle soup into bowls. Garnish with torn basil and serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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