A Simple, Soul Satisfying Thai Red Curry Soup
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Simple Thai Red Curry Soup, an easy and incredibly satisfying, soul-reviving cup of comfort. With flavors that are almost addictive, they’re so incredibly delicious.
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Although I’ve yet to meet a curry I didn’t love. It’s one of those flavors I sometimes crave. Especially when the days are cold, rainy, and blustery in my part of the world. Curry is a pick-me-up like no other.
And this soup is really simple and good no matter which veggies you add to the pot. I’ve posted my favorite combination, but really, it’s perfect with whatever vegetables you might have on hand.
Some great additions or substitutions might be; mushrooms and any kind of greens like collards, kale, or spinach, or cabbage. Carrots, peppers, scallions, and red onions are also delicious additions.
If you have some cooked leftover chicken, it is fantastic in this soup as well!
Thai Red Curry Soup Ingredients
Specific ingredient measurements are in the recipe card at the bottom of this post, but here are the ingredients you will need to make the soup:
- Vegetable oil
- Garlic and fresh ginger
- Thai red curry paste
- Sweet potato, peeled and chopped
- Baby bok choy
- Vegetable or chicken broth
- Coconut milk
- Fish sauce
- Sugar
- Fresh cilantro
- Lime
- 1 cup cooked rice
How to Make Red Curry Soup
Heat oil in a large Dutch Oven or soup pot over medium heat. Once hot, add garlic, ginger, and Thai red curry paste; cook for about 4 minutes.
Next, add chopped sweet potato and stalks of the baby bok choy, broth, coconut milk, fish sauce, 1 teaspoon salt, and 2 teaspoons sugar. Bring the soup to a boil, then reduce and simmer uncovered until the vegetables are tender.
Stir in the bok choy green tops to the hot soup, cook until the leaves wilt. Add the lime juice and chopped cilantro.
How to Serve Red Curry Soup
Divide the cooked rice among four bowls. Ladle the soup over the rice or noodles, then top with chopped cilantro, a wedge of lime, and perhaps a drizzle of sriracha.
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Simple Thai Red Curry Soup
Simple Thai Red Curry Soup, an easy and incredibly satisfying, soul-reviving cup of comfort. With flavors that are almost addictive, they're so incredibly delicious.
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 sweet potato, peeled and chopped
- 1 bunch baby bok choy, thinly sliced
- 4 cups vegetable broth
- 1 can coconut milk (13.5-ounce)
- 1/2 tablespoon fish sauce
- 2 teaspoons sugar
- 1/4 cup fresh cilantro, plus more for garnish
- juice of 1 lime
- 1 cup cooked rice
Instructions
- Heat the oil in a large pot over medium heat. When it's hot, add garlic, ginger, and Thai red curry paste. Cook, stirring constantly, until it's dark red, about 4 minutes.
- Add the chopped sweet potato and stalks of the baby bok choy (the leafy green ends will be added later), broth, coconut milk, fish sauce, 1 teaspoon salt, and 2 teaspoons sugar. Bring the soup to a boil, then reduce the heat to a simmer and cook, uncovered, until the sweet potato is tender, about 7 minutes.
- Add the bok choy greens tops to the hot soup, stir to wilt the leaves. Stir in the lime juice and chopped cilantro.
- To serve, divide the cooked rice among four bowls. Ladle the soup over the rice, noodles, then top with chopped cilantro, a wedge of lime, and perhaps a drizzle of sriracha.
Notes
This soup is really simple and good no matter which veggies you add to the pot. I've posted my favorite combination, but really, it's perfect with whatever vegetables you might have on hand. Some great additions or substitutions might be; mushrooms, any kind of green like collards, kale, or spinach, cabbage, carrots, peppers, scallions, red onion. If you have some cooked leftover chicken, it is fantastic in this soup as well!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 19gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 701mgCarbohydrates: 19gFiber: 1gSugar: 4gProtein: 3g