Creamy Thai Coconut Soup

Thai cuisine is renowned for its vibrant flavors, aromatic spices, and a delightful balance of sweet, sour, salty, and spicy elements. Rooted in centuries of tradition and influenced by regional ingredients, Thai cooking has gained global popularity, captivating food lovers with its complexity and depth. One dish that perfectly encapsulates these attributes is the Heavenly Thai Coconut Soup, a fragrant and comforting soup that has earned a special place in the hearts of Thai food enthusiasts.

Discover the warmth and comfort of Heavenly Thai Coconut Soup, a true gem of Thai cuisine. This fragrant soup blends creamy coconut milk with fresh herbs and spices, resulting in a delightful harmony of flavors. Perfect for any dietary preference, it's easily customizable with vegetables and proteins, ensuring everyone can enjoy this delicious dish. Ideal for chilly days or when you need a soothing remedy, this soup embodies the essence of Thai hospitality and culinary tradition. Explore the vibrant world of flavors and make this recipe a staple in your kitchen!

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Ingredients

1 tablespoon coconut oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1-2 tablespoons red curry paste (adjust to taste)

1 can (14oz) coconut milk

3 cups vegetable or chicken broth

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon lime juice (freshly squeezed)

1 cup mushrooms, sliced (shiitake or button)

1 bell pepper, sliced

1 cup baby spinach

1 cup cooked chicken, shrimp, or tofu (optional for protein)

Salt and pepper to taste

Fresh Thai basil and cilantro for garnish

Lime wedges, for serving

Instructions

In a large pot, heat the coconut oil over medium heat until melted.

Add the chopped onion and sauté for about 5 minutes, until translucent.

Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.

Add the red curry paste to the pot and stir, cooking for about 1 minute to release its flavors.

Pour in the coconut milk and broth, stirring until the mixture is well combined.

Add the soy sauce and lime juice, then bring the soup to a gentle simmer.

Stir in the sliced mushrooms and bell peppers, cooking for about 5-7 minutes until the vegetables are tender.

If using, add the cooked chicken, shrimp, or tofu, simmering for an additional 3-5 minutes until heated through.

Stir in the baby spinach just before serving, allowing it to wilt.

Taste the soup and adjust seasoning with salt, pepper, or additional lime juice as desired.

Serve hot, garnished with fresh Thai basil and cilantro, and accompanied by lime wedges for an extra burst of flavor.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4