Ingredients
Scale
- 1 tablespoon coconut oil (or any neutral oil)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red Thai curry paste (adjust to taste)
- 4 cups vegetable broth (or chicken broth)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon soy sauce or tamari (for gluten-free)
- Juice of 1 lime
- 1 teaspoon brown sugar (optional, for balance)
- 1 cup mushrooms, sliced (shiitake or button)
- 1 cup baby spinach or bok choy
- 1/2 block of tofu, cubed (or cooked chicken/shrimp)
- Fresh cilantro, lime wedges, and chili flakes for garnish
- Optional: rice noodles, bean sprouts, or sliced red bell pepper
Instructions
- Heat coconut oil in a large pot over medium heat. Add sliced onion and sauté for 2–3 minutes until softened.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in red Thai curry paste and cook for 1–2 minutes.
- Pour in vegetable broth; bring to a gentle simmer and cook for 5 minutes.
- Add coconut milk, soy sauce, lime juice, and brown sugar; stir and simmer for 5 more minutes.
- Add mushrooms and tofu (or chicken/shrimp); simmer 5–7 minutes until cooked and tender. Stir in spinach to wilt.
- Taste and adjust seasonings — more lime, curry paste, or soy sauce as needed.
- Serve hot, garnished with cilantro, lime wedges, and chili flakes.
Notes
Make it vegan with tofu and veggie broth, or try noodles and extra veggies like red bell pepper or snow peas for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: thai soup, coconut milk, spicy soup, vegan, gluten-free, weeknight dinner