Thai Coconut Curry Soup
A fragrant, warming bowl of creamy coconut soup with vegetables, tofu, and Thai red curry paste. Pure comfort in under 30 minutes.
Instructions
Build the base
Sauté curry paste in a drizzle of coconut milk for 1 minute. Add bruised lemongrass stalk.
Add liquids
Pour in remaining coconut milk and vegetable broth. Bring to a gentle simmer.
Cook the fillings
Add tofu and mushrooms. Simmer for 10 minutes until mushrooms are tender.
Finish and serve
Stir in spinach until wilted. Add lime juice and season to taste. Serve in deep bowls topped with fresh cilantro.
A squeeze of lime right before serving brightens every spoonful.
People Also Ask
Reviews
This was absolutely incredible. Made it for date night and my partner was blown away. The garlic cream sauce is to die for.
Simple, fast, and restaurant-quality. I added some sun-dried tomatoes and it was even better!
Really good but I'd use a bit less cream next time. The flavor was perfect though.
Made this three times already. My new go-to weeknight dinner. The kids love it too!
Great recipe! Substituted the heavy cream with half-and-half and it still worked beautifully.
Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
