Winter is here and we all want to keep ourselves warm and cozy, a big part of that is eating healthy and warming foods. So, if you’re looking for something just like that, then try spicy Thai coconut curry soup, which is not only full of flavor but also a nutritious choice. Now, let’s get started without further delay.
Ingredients:
- 1 tablespoon olive oil (or coconut oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 tablespoon red curry paste
- one can (14 oz) coconut milk
- 3 cups vegetable broth (or chicken broth)
- 1 tablespoon soy sauce or tamari (for a gluten-free version)
- 1 tablespoon brown sugar (or maple syrup)
- 1-2 tablespoons lime juice (fresh)
- 1-2 teaspoons sriracha sauce (adjust to your spice level preference)
- one cup mushrooms, sliced
- 1 cup carrots, thinly sliced
- one cup bell peppers, thinly sliced
- 1 cup baby spinach (optional)
- Fresh cilantro, chopped (for garnish)
- Fresh lime wedges (for garnish)
- Salt and pepper, to taste
Recipe(Procedure):
- Sauté the Aromatics:
Heat the olive oil (or coconut oil) in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion softens. Now, add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant. - Add the Curry Paste:
Stir in the red curry paste and cook for another 1-2 minutes. This will help bring out the flavors of the paste. - Add Liquids:
Pour in the coconut milk and vegetable broth, stirring to combine. Add the soy sauce (or tamari), brown sugar, and sriracha sauce. Bring the soup to a simmer over medium heat. - Add the Veggies:
Add the mushrooms, carrots, and bell peppers to the pot. Simmer the soup for 10-15 minutes until the vegetables are tender. Stir occasionally. - Season and Adjust:
Taste the soup and adjust the seasoning if needed. You can add more soy sauce for saltiness, lime juice for acidity, or more sriracha if you prefer extra spice. Add salt and pepper to taste. - Add Spinach (Optional):
If you’re using spinach, stir it in during the last 2-3 minutes of cooking until it wilts down. - Serve:
Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Conclusion:
Try this recipe for spicy Thai coconut curry soup and enjoy a warm and healthy winter. This spicy Thai coconut curry soup is sure to become one of your favorites. Let us know your thoughts in the comments, and stay tuned for more delicious recipes.
MM Khan
MM Khan is a storyteller at heart, blending his love for food and travel into engaging blog posts. With a knack for breaking down complex recipes into simple steps, he makes cooking fun for everyone. Whether he’s exploring street food or fine dining, his honest reviews and practical tips bring flavors to life. Follow him for tasty inspiration.
