Thai Coconut Curry Vegetable Soup
Warm, comforting, and bursting with bold flavors this Thai Coconut Curry Vegetable Soup is a cozy bowl of goodness you’ll want to make again and again! Loaded with fresh vegetables and simmered in a rich, creamy coconut curry broth, this soup is perfectly balanced with savory, spicy, and slightly sweet notes.
Ingredients
- 1 tablespoon vegetable oil or coconut oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 medium carrot, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas or green beans
- 1 small zucchini, sliced
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar or honey (optional)
- Juice of 1 lime
- Salt to taste
- Fresh cilantro or Thai basil for garnish
- Optional toppings: lime wedges, chili flakes, sliced green onions
Instructions
- Heat oil in a large pot over medium heat.
- Add the onion and sauté until softened, about 3–4 minutes.
- Stir in garlic and ginger, cooking for 1 minute.
- Add red curry paste and cook for 1 more minute to release flavors.
- Pour in coconut milk and vegetable broth, stirring well.
- Add carrots, bell peppers, broccoli, snap peas, and zucchini.
- Simmer for 10–12 minutes until vegetables are tender but crisp.
- Stir in soy sauce, lime juice, and sugar if using.
- Taste and adjust seasoning with salt or additional lime.
- Serve hot with fresh herbs on top.