Thai Coconut Curry Soup

This soup brings the flavors of Thai takeout into your kitchen in under 30 minutes. Coconut milk creates a rich, creamy base while ginger, turmeric, and a touch of cayenne add gentle warmth. Load it up with your favorite vegetables and serve it over rice for a satisfying, colorful bowl.

Ingredients

  • 1 can (14 oz) full-fat coconut milk
  • 3 cups vegetable broth
  • 1 large carrot, sliced thin
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas or snow peas
  • 1 tbsp extra virgin olive oil or coconut oil
  • 2 cloves garlic, minced
  • 1 tsp ginger
  • 1 tsp turmeric
  • ½ tsp cumin
  • ¼ tsp cayenne
  • 1 tsp Redmond Real Salt
  • Juice of 1 lime
  • Fresh cilantro and lime wedges for serving

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Heat the oil in a large pot over medium heat. Add the garlic, ginger, turmeric, cumin, and cayenne. Stir for 30 seconds until fragrant.
  2. Add the coconut milk and broth. Bring to a simmer.
  3. Add the carrot and cook for 3 minutes.
  4. Add the bell pepper, broccoli, and snap peas. Cook for 5 to 7 minutes until the vegetables are tender-crisp.
  5. Stir in the lime juice and salt. Adjust seasoning.
  6. Serve over rice with fresh cilantro and lime wedges.

Notes

  • Add cooked chicken, shrimp, or tofu for extra protein.
  • Serve over white Thai jasmine rice for the most authentic pairing.
  • Add a tablespoon of fish sauce for more depth if you have it on hand.