Creamy Thai Coconut Soup

Thai cuisine is celebrated globally for its intricate balance of flavors, featuring a harmonious blend of sweet, salty, sour, and spicy elements. This culinary tradition draws inspiration from a variety of regional ingredients and cooking techniques, resulting in dishes that burst with vibrant tastes and aromas. Among the many treasures of Thai cooking, one dish stands out for its rich, comforting qualities: the creamy Thai coconut soup. This delectable concoction is not only a feast for the senses but also a versatile option that caters to various dietary preferences, making it a favorite among food lovers.

Dive into the rich, comforting flavors of creamy Thai coconut soup with this delightful recipe. Combining fragrant coconut milk, aromatic spices, and a medley of fresh vegetables, this dish is perfect for any occasion. It easily adapts to vegan and gluten-free diets, making it a crowd-pleaser for food lovers everywhere. Discover how to create this nourishing bowl of goodness and enjoy the vibrant tastes of Thailand in the comfort of your home.

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Ingredients

1 can (14 oz) coconut milk

2 cups vegetable or chicken broth

2 tablespoons red curry paste

1 tablespoon fresh ginger, grated

2 garlic cloves, minced

1 small onion, finely chopped

1 tablespoon fish sauce (or soy sauce for a vegetarian version)

1 tablespoon brown sugar

1 lime, juiced

1 cup mushrooms, sliced (shiitake or button)

1 cup bell peppers, sliced (red or yellow)

1 cup snap peas or green beans, trimmed

1 cup spinach leaves, packed

Fresh cilantro, for garnish

Sliced green onions, for garnish

Optional: cooked shrimp or tofu for added protein

Instructions

In a large pot over medium heat, add a splash of oil and sauté the chopped onion until translucent, about 3-4 minutes.

Add the minced garlic and grated ginger, stirring frequently for another minute until fragrant.

Stir in the red curry paste and cook for an additional minute, allowing the flavors to meld.

Pour in the vegetable or chicken broth and bring to a gentle simmer.

Add the coconut milk, fish sauce, brown sugar, and lime juice to the pot. Stir well to combine.

Introduce the sliced mushrooms, bell peppers, and snap peas (or green beans) to the soup and simmer for about 5-7 minutes until the vegetables are tender.

If adding cooked shrimp or tofu, stir them in during the last 2-3 minutes just to heat through.

Finally, add the fresh spinach and stir until wilted, about 1-2 minutes.

Taste the soup and adjust the seasoning with extra fish sauce or lime juice, if necessary.

Serve hot, garnished with fresh cilantro and sliced green onions. Enjoy!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings