When I first made this Thai Curry Soup, I couldn’t believe how it transformed my kitchen into a fragrant haven of spices and warmth. I’ve always loved a good, hearty soup, but this one is extraordinary.
The blend of creamy coconut milk, bold curry paste, and fresh ingredients had me hooked from the very first spoonful. If you’re like me and enjoy meals that taste like they came straight from a Thai restaurant, you’re in for a treat. This recipe is simple, flavorful, and endlessly comforting.
Credit: saltandlavender
Ingredients
This Thai Curry Soup recipe is packed with vibrant ingredients that bring depth and flavor to every bite. Here’s what you’ll need:
- 2 ounces rice noodles – These noodles are perfect for soaking up the broth. Be sure to cook them al dente, so they don’t fall apart in the soup.
- 1 tablespoon olive oil – A neutral oil to sauté the aromatics.
- 1 clove garlic, minced – Fresh garlic offers that aromatic punch. Avoid jarred garlic for the best flavor.
- 1 ½ tablespoons minced lemongrass – Use fresh lemongrass and smash the stalk to release its oils before chopping.
- 1 teaspoon ground ginger – Provides a subtle warmth. Fresh ginger can be used for a zestier kick.
- 2 teaspoons red curry paste – A flavor bomb for the soup. Add more for spicier results.
- 32 ounces chicken broth – A rich base for the soup. Go for low-sodium if you’re watching your salt intake.
- 2 tablespoons soy sauce – Adds a savory umami flavor. Use tamari for a gluten-free option.
- 1 tablespoon white sugar – Balances the spice and saltiness.
- 13.5 ounces reduced-fat coconut milk – Velvety and creamy, this is the heart of the soup.
- 10 ounces baby spinach leaves – Fresh spinach adds nutrients and a pop of green. Avoid using frozen spinach as it can turn mushy.
- ½ cup peeled and deveined shrimp – Opt for fresh, medium-sized shrimp for the brightest flavor.
- ½ cup sliced mushrooms – Any variety works, but shiitake mushrooms add a lovely earthy taste.
- ¼ cup chopped cilantro – A fresh and herbaceous garnish. Skip this if you’re not a fan of cilantro.
- 2 tablespoons fresh lime juice – Brings brightness and a slight tang.
- 2 green onions, thinly sliced – A perfect topping for that crunch and mild onion flavor.
Note: Serves 4. Adjust ingredient quantities to scale up or down as needed.
Variations
This soup is wonderfully adaptable. Here are some options to make it your own:
- Dairy-Free Alternative: The recipe already uses coconut milk, making it naturally dairy-free.
- Meat Swap: Replace shrimp with chicken, tofu, or even fish, depending on your preference.
- Vegetarian Option: Use vegetable broth instead of chicken broth and skip the shrimp.
- Gluten-Free: Ensure your soy sauce or substitute tamari is gluten-free.
- Add-Ins for Flavor: Toss in julienned carrots, snow peas, or bamboo shoots for extra texture and nutrients.
- Spice It Up: Add sliced Thai chili or a splash of Sriracha for more heat.
For a lighter option, you might enjoy this quinoa taco bowl as a side dish.
Cooking Time
Here’s the time you’ll need to prepare this dish:
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Equipment You Need
Gather these tools to make the recipe effortless:
- Large pot – For cooking the rice noodles and soup.
- Saucepan – Ideal for cooking the aromatics and bringing the soup together.
- Cutting board and knife – For chopping and slicing the ingredients.
- Measuring spoons – To get the ingredient proportions right.
- Ladle – For serving the soup into bowls.
How to Make Thai Curry Soup?
Making this soup is straightforward, even for beginners. Follow these easy steps for a delicious bowl of Thai Curry Soup.
Cook the Noodles
Start by boiling a large pot of water with a pinch of salt. Add the rice noodles and cook for about three minutes until tender but firm. Drain the noodles and rinse them under cold water to stop the cooking process. Set them aside while you prepare the soup.
Create the Flavorful Base
Heat the olive oil in a saucepan over medium heat. Add the minced garlic, lemongrass, and ground ginger, allowing them to sauté for about a minute until aromatic. Stir in the red curry paste and cook for another 30 seconds to release its flavors. Gradually pour in half a cup of chicken broth, stirring to mix the curry paste completely, before adding the soy sauce, sugar, and the rest of the chicken broth. Bring the mixture to a boil, then reduce the heat. Cover it partially and simmer for 20 minutes to meld the flavors.
Add the Final Ingredients
To the simmered broth, pour in the coconut milk for a creamy texture. Stir in the spinach, shrimp, mushrooms, cilantro, and lime juice, increasing the heat slightly. Cook for about five minutes, or until the shrimp turn pink and opaque.
Assemble and Serve
Place a portion of the rice noodles into serving bowls and ladle the hot soup over them. Garnish with green onions for a fresh and vibrant finish. Serve and enjoy!
Credit: erinliveswhole
Additional Tips for Making this Recipe Better
From my experience, these tips take the soup to another level:
- Use fresh lemongrass and give it a gentle crush before chopping to maximize flavor release.
- Always taste and adjust seasoning. You can add fish sauce, lime juice, or more curry paste as needed to balance saltiness and spice.
- Don’t overcook the shrimp to keep their texture firm and juicy.
- If you’re doubling the batch, use a larger pot to prevent overcrowding and ensure even cooking.
- Don’t skip rinsing the noodles with cold water. It prevents them from sticking together.
If you’re in the mood for something different, you might also enjoy this shrimp lo mein recipe for a flavorful twist.
How to Serve Thai Curry Soup?
Presentation adds to the appeal of this already-delicious soup. Serve it in deep bowls with a sprinkle of freshly chopped green onion and cilantro on top. A wedge of lime on the side adds a refreshing burst for those who want extra tang. To keep things authentic, pair the soup with Thai jasmine rice or crispy spring rolls. For added flair, drizzle a bit of coconut milk on top for decorative swirls.
Nutritional Information
This soup is light yet filling. Here’s a quick breakdown of its nutritional value per serving:
- Calories: 247
- Protein: 8g
- Carbohydrates: 24g
- Fat: 13g
Make Ahead and Storage
If you’re cooking in advance, follow these guidelines:
- Storing: Refrigerate leftover soup in an airtight container for up to three days. Keep the noodles separate to avoid them soaking up the broth.
- Freezing: The soup (without noodles) freezes well for up to two months. Thaw it in the fridge overnight before reheating.
- Reheating: Warm the soup on a stovetop over medium heat. Add freshly cooked noodles before serving.
Why You’ll Love This Recipe?
This soup is a winner for several reasons:
- Easy to Make: It’s straightforward, even for first-timers in the kitchen.
- Customizable: Easily adjust the spice level and ingredients to fit your diet.
- Flavorful: The rich, aromatic broth tastes like it’s from an authentic Thai restaurant.
- Healthy: Loaded with fresh ingredients and nutrients without being too heavy.
- Quick: With under an hour to make, it’s perfect for busy weeknights.
Thai Curry Soup is a satisfying dish anyone can make and enjoy. Its creamy, spicy, and aromatic flavors make it a household favorite. Try it today, and you’ll see why this recipe is one I can’t stop making! If you enjoy hearty meals, you can also enjoy similar dinner ideas for inspiration.