Thai Red Curry Coconut Soup Recipe

Name: Thai Red Curry Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup Unsweetened Light Coconut Milk; 2 tsp Minced Ginger; 2 tsp Grated Lime Zest; 2 tsp Dried Lemongrass (or Lemon Juice); 3 cup Very Mild Vegetable Stock; 1 tsp 1-3 teaspoons Thai Red Curry Paste (To desired spicyness); 1 packages Mushrooms; 2 cup Spinach; 14 oz Extra Firm Tofu; 2 tsp Sugar; 2 tsp Light Soy Sauce; 1 Lime Juice to taste

Servings: persons

1 1/2 cup Unsweetened Light Coconut Milk
2 tsp Minced Ginger
2 tsp Grated Lime Zest
2 tsp Dried Lemongrass (or Lemon Juice)
3 cup Very Mild Vegetable Stock
1 tsp 1-3 teaspoons Thai Red Curry Paste (To desired spicyness)
1 packages Mushrooms
2 cup Spinach
14 oz Extra Firm Tofu
2 tsp Sugar
2 tsp Light Soy Sauce
1 Lime Juice to taste

1
Combine lime zest, Lemongrass (or juice), ginger, coconut milk, and stock in large pot and bring to a boil.
2
Reduce heat to meduim-low and simmer for 5-10 minutes.
3
Add curry paste a half teaspoon at a time, stirring well to combine and testing as you go, bringing flavor to desired spicyness.
4
Chop mushrooms and stir into soup.
5
Let simmer 5 more minutes, or until they begin to become soft.
6
Stir in spinach, and let simmer until it begins to shrink or wilt.
7
Cut tofu into small cubes, and stir into soup.
8
Stir in sugar and soy sauce.
9
Simmer about 10 more min.
10
Add lime juice to taste

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cup Unsweetened Light Coconut Milk, 2 tsp Minced Ginger, 2 tsp Grated Lime Zest, 2 tsp Dried Lemongrass (or Lemon Juice), and more.

Yes, Thai Red Curry Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Red Curry Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions