Golden Thai Coconut Soup
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
*Swap chicken for tofu and use veggie broth for a vegan version.
Instructions
- Heat 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/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!
Notes
Clever Tip
Swap chicken for tofu and use veggie broth for a great vegan version—so satisfying and full of protein!Meal Prep & Freezing Tips
- Prep Ahead:Â Chop all veggies and cook chicken or tofu in advance.
- Storage:Â Cool and refrigerate soup in airtight containers up to 4 days.
- Freezing:Â Soup freezes beautifully for up to 2 months. Thaw overnight in fridge.