Thai Red Curry Coconut Soup

Rich and aromatic, yet creamy and sweet, our Thai Red Curry Coconut Soup is just the twist on dinner that you need. It’s healthy, full of robust flavors and packed with vegetables, you can’t help but be thrilled to get a full-rounded meal in one bowl. Step out of your comfort zone and give this a go… you’ll be so glad you did!

Thai Red Curry Coconut Soup

One of my favorite parts about this dish is how jammed packed with veggies it is AND that, in spite of that, my kids eat it up! They always ask for extra sweet potatoes and don’t bat an eye as the peppers make their way onto their spoons. There are so many good and unique flavors that come together in one dish – it’s so nice to be able to throw this in a thermos and run to whatever event we are headed to and eat when its convenient! It also reheats perfectly so the leftovers are always calling my name!

What is red curry made of?

The ingredients of red curry pastes usually include red chili peppers, garlic, lemongrass, thai ginger (galangal), salt, shallots, and kaffir lime.

Is red or green curry spicier?

Traditionally, green curry is spicier. If you would like to use green curry in place of red for this recipe, feel free to do so! Sometimes I will make it using green curry if the kids have other dinner plans! You can substitute the green for the same amount that you would use of the red. 

Can I freeze this soup?

Absolutely!  This soup makes a large batch, so if you would like to freeze some of it, just make sure the soup has completely cooled before placing it in an airtight container.  When you are ready to eat it, pull it out of the freezer and allow it to thaw naturally for a few hours. Once you can put it in a pot, heat it up over the stove.  We do not recommend microwaving the frozen/defrosted soup. 

Ingredients for Thai Red Coconut Curry Soup

Ingredients for our Thai Red Curry Coconut Soup:

  • 3 TBS Red Curry Paste
  • 2 cans coconut milk
  • 3 TBS soy sauce
  • 3 TBS sugar
  • 1 tsp pepper
  • 1 lb. Chicken or beef, cut into bite size pieces
  • 2 Sweet potatoes chopped into 1 inch pieces
  • 1 large yellow Onion
  • 1/2lb green beans, cut into 1 inch pieces
  • 1 zucchinis, halved and sliced
  • 1 container of mushrooms, sliced (optional)
  • 3 garlic cloves, minced
  • I green bell pepper
  • 2 TBS Oil
  • 2 cups water

How to make our Thai Red Curry Coconut Soup:

First, you will be to add your oil to a large pot and heat. Then add the garlic and saute for approximately one minute.

Next, add the chicken and cook until no longer pink., approximately 8-10 minutes.

Once chicken is done cooking, stir in the curry paste, soy sauce, sugar, pepper, coconut milk and water. Bring to a boil, reduce heat to medium low.

Chicken in pot with curry and coconut milk for Thai Red Curry Coconut Soup

Following that, bring a separate large pot of water to a boil and cook sweet potatoes until slightly tender, approximately 10-12 minutes. Be sure to not overcook so the potatoes don’t get too soft.

Vegetables chopped on cutting board

Last, add all veggies, including drained sweet potatoes to the coconut milk mixture. Allow to simmer for 30 minutes. You can adjust the level of spiciness to your liking. If it seems too spicy, add more sugar to balance the flavors out.

All vegetables in a pot for Thai Red Curry Coconut Soup

Serve over rice or by itself and enjoy!

I have found that whenever my husband isn’t a huge fan of a soup, it’s almost always because he doesn’t find it very filling. Well, we do NOT have that problem with this dish. It is jam-packed with protein, perfectly flavored veggies and a creamy broth that leaves everyone’s stomachs very satisfied. It’s a straight forward recipe so its super simple to throw together! Enjoy!

Close up of Thai Red Curry Coconut Soup

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Yield: Serves 4-6

Thai Red Curry Coconut Soup

Thai Red Curry Coconut Soup
Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 3 TBS Red Curry Paste
  • 2 cans coconut milk
  • 3 TBS soy sauce
  • 3 TBS sugar
  • 1 tsp pepper
  • 1 lb Chicken or beef, cut into bite size pieces
  • 2 Sweet potatoes cut into 1 inch pieces
  • 1 large yellow Onion
  • 1/2lb green beans, cut into 1 inch pieces
  • 1 zucchini, halved and sliced
  • 1 container mushrooms, sliced (optional)
  • 1 green bell pepper
  • 3 garlic cloves, minced
  • 2 TBS Oil
  • 2 cups water

Instructions

  1. Heat oil in large pot.
  2. Add garlic and saute for about one minute.
  3. Add meat and cook until no longer pink. (for chicken, about 8-10 minutes)
  4. Stir in the curry paste, soy sauce, sugar, pepper, coconut milk and water.
  5. Bring to a boil, reduce heat.
  6. Bring a separate large pot of water to a boil and cook sweet potato until slightly tender (about 10-12 minutes-don't overcook!)
  7. Add all veggies, including sweet potato to coconut milk mixture.
  8. Let simmer for 30 minutes.
  9. Adjust spiciness to your liking- if its too spicy, add more sure to balance the spiciness.
  10. Serve over rice or by itself.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 617Total Fat: 46gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 83mgSodium: 713mgCarbohydrates: 29gFiber: 4gSugar: 13gProtein: 28g

(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)



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