Thai Coconut Curry Soup with Vegetables
Fragrant, colorful, and gently spicy – this Thai-inspired soup is both invigorating and soothing. It’s infused with the richness of coconut milk, the warmth of ginger and red curry paste, and a medley of fresh vegetables for a light yet deeply satisfying meal. A bowl of this soup brings balance, warmth, and nourishment to body and mind.
- 1 Tbsp coconut oil or olive oil
- 1 small onion sliced
- 2 cloves garlic minced
- 1 inch piece fresh ginger grated
- 1-2 tsp Thai red curry paste (adjust to taste)
- 4 cups vegetable broth
- 1 can coconut milk (13.5 oz)
- 1 medium carrot julienned or thinly sliced
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas or green beans
- 1 Tbsp tamari or soy sauce
- 1/2 lime juiced (plus more to taste)
- fresh cilantro and/or Thai basil for garnish
Warm oil in a large pot over medium heat. Add onion and sauté until translucent.
Add garlic, ginger, and curry paste, stirring until fragrant (about 1 minute).
Pour in the vegetable broth and coconut milk, stirring to combine.
Add the carrot, bell pepper, and broccoli. Simmer gently for 8–10 minutes until the vegetables are tender but vibrant.
Stir in tamari and lime juice, then taste and adjust seasoning – adding more curry paste or lime as desired.
Serve warm, garnished with fresh cilantro or Thai basil.
Optional Add-Ons:
- Add tofu cubes, shrimp, or rice noodles for extra protein and substance
- A drizzle of chili oil for gentle heat
- A few spinach leaves stirred in just before serving for extra greens
Why It’s Healing:
This soup offers a perfect blend of comfort and rejuvenation. Coconut milk provides nourishing, anti-inflammatory fats; ginger and curry paste stimulate digestion and circulation; and the fresh vegetables offer vitamins, antioxidants, and fiber to support immune function. The light spice and warmth help move “Qi” and boost energy without overwhelming the system – a healing balance inspired by both Thai and Chinese traditions.
