Thai Red Curry Coconut Soup

thai red curry coconut soup

a steaming warm bowl of fragrant Thai curry coconut soup, loaded with vegetables and bright flavors

A staple in many Thai cuisines is red curry paste. It is made by finely mixing together and grinding lemongrass stalks, coriander, peppercorns, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles. It provides a deep rich flavor that can be used in chicken, vegetable, and seafood curries as well as soups and noodle dishes. It’s a great additive providing lots of flavor without excess calories, and because it is so rich and zesty minimal salt is required in dishes it is used in. Excess salt in the diet can lead to high blood pressure and heart disease. It is important to find ways to satisfy your palate, eating hearty flavorful dishes, without compromising your health.

Thai Red Curry Coconut Soup


1 tbsp olive oil
1 cup loose corn
1 cup bok choy, sliced
1 red bell pepper, julienned
1 red onion, julienned
Juice from fresh lime
Fresh cracked black pepper
2 cloves garlic, crushed
1-inch piece peeled fresh ginger, crushed

5 cups low-sodium vegetable stock
2 tbsp red curry paste
2 stalks fresh lemongrass
½ tsp ground curry
¼ tsp turmeric
1, 15 oz can light coconut milk
1 tsp fish sauce
2 cups broccolini, chopped small

fine sea salt to taste
Fresh cilantro to garnish
Red chili sauce
Sliced lime
Spicy peppers (jalapeños or red thai peppers)


  1. In a large pot saute corn, bok choy and red bell pepper in oil. Add 1 tbsp lime juice, garlic, ginger, and sprinkle of pepper. Cook about 2 minutes on medium heat, not cooking all the way through. Remove all from pot and set aside.
  2. In the same pot, add broth, lemon grass, curry, turmeric, and paste. Let is simmer about 10 minutes on medium low, stirring occasionally.
  3. When done, add in your vegetables, fish sauce, 1 tbsp lime juice, and coconut milk. Mix together well and allow to simmer for another 5 to 10 minutes. In the last 3 minutes of simmering time add broccolini until just tender, retaining a crunch.
  4. Remove lemongrass stalks. When soup is done simmering, add to servings bowls. Garnish with cilantro, spicy pepper slices, and some chili sauce if desired. Enjoy!

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