Name: Golden Thai Coconut Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tsp vegetable oil; 1 small onion (thinly sliced); 2 garlic cloves (minced); 1 tbsp fresh ginger (grated); 1-2 tbsp Thai red curry paste; 4 cups chicken or vegetable broth; 1 can coconut milk (400ml); 1 red bell pepper (sliced); 1 cup cooked chicken or tofu (shredded/cubed); 2 tbsp lime juice; 1 tbsp fish sauce (optional for more umami); Salt and pepper (to taste); Fresh cilantro (for serving)

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A creamy, fragrant Thai-inspired coconut soup with bright lime and a gentle chili kick—simple, impressive, and ready in under 30 minutes.

Recipe Snapshot

🍽️ Serves: 4
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 15–20 minutes
💰 Cost Estimate: $2.20 per serving

Clever Tip:

Swap chicken for tofu and use veggie broth for a great vegan version—so satisfying and full of protein!

Why You’ll Love This Recipe

Ultra-creamy coconut broth and fresh Thai flavors
Ready in less than 30 minutes
Customizable for chicken, tofu, or seafood
Perfect for cozy suppers or elegant starters
Dairy-free and gluten-free friendly

Ingredient Notes

Red curry paste: Foundation of Thai flavor and gentle heat
Coconut milk: Full-fat or lite for creamy texture
Chicken or vegetable broth: Rich base, easily substituted for vegan
Bell pepper, onion, garlic, ginger: For depth and body
Lime juice: Finishes the soup with bright acidity
Chicken or tofu: Protein option—both work great
Fish sauce (optional): For savory umami boost
Cilantro: Classic Thai garnish

Ingredients

▢ 2 tsp vegetable oil
▢ 1 small onion, thinly sliced
▢ 2 garlic cloves, minced
▢ 1 tbsp fresh ginger, grated
▢ 1–2 tbsp Thai red curry paste
▢ 4 cups chicken or vegetable broth
▢ 1 can (400ml) coconut milk
▢ 1 red bell pepper, sliced
▢ 1 cup cooked chicken or tofu, shredded/cubed
▢ 2 tbsp lime juice
▢ 1 tbsp fish sauce (optional for more umami)
▢ Salt and pepper, to taste
▢ Fresh cilantro, for serving

Step-by-Step Instructions

Heat vegetable oil in a soup pot over medium heat. Add onion and sauté for 3 minutes. Add garlic and ginger; sauté 1 minute more.
Add curry paste and stir for 30 seconds until fragrant.
Pour in broth and coconut milk. Bring to a gentle simmer.
Add bell pepper and cooked chicken or tofu. Simmer 8–10 minutes.
Stir in lime juice, fish sauce (if using), salt, and pepper.
Ladle into bowls, top with fresh cilantro, and enjoy!

Helpful Tips

Adjust curry paste for preferred spice level—start with less, add more if needed.
Taste for salt at the end; both fish sauce and broth add seasoning.
Perfect for making ahead; flavors deepen overnight.

Expert Tips for the Best Results

If using tofu, press and cube for best texture; add only in last five minutes so it stays tender.
For richer soup, use full-fat coconut milk.
Finish with extra lime juice and cilantro for maximum brightness.

Meal Prep & Freezing Tips

Prep Ahead: Chop veggies and protein up to two days ahead.
Storage: Store soup in an airtight container in the fridge up to 4 days.
Freezing: Cool and freeze in portions for up to 2 months; thaw overnight and reheat gently.

Frequently Asked Questions

Can I make it vegan? Yes—use vegetable broth and tofu or mushrooms.
What veggies can I add? Mushrooms, spinach, carrots, or snap peas are delicious additions.
How spicy is it? It’s mild with 1 tbsp curry paste, medium with 2 tbsp. Adjust to taste!
Can I freeze this soup? Yes, coconut soups freeze well. Thaw and stir to recombine before serving.

Conclusion

Golden Thai Coconut Soup brings Thai restaurant flavor home—rich, bright, and deeply comforting. Enjoy it for quick weeknight dinners or anytime you crave something warming and vibrant!