This Thai Red Curry Soup is a vibrant, aromatic journey that balances creamy coconut milk with spicy curry paste. It comes together quickly and is endlessly adaptable with your favorite veggies or protein. Let’s make a pot of pure happiness.

Love Thai Red Curry Soup? So do we! If you're into Soup Recipes or curious about Crockpot Recipes, you'll find plenty of inspiration below.

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Why You’ll Love This Thai Red Curry Soup

• Versatile & forgiving: Swap veggies or protein based on what’s in your fridge.
• Complex yet simple: Achieve deep flavor with just a few key ingredients in 30 minutes.
• Comforting & nourishing: Creamy coconut broth with tender veggies feels satisfying but light.
• Total crowd-pleaser: Easily adjust the heat level to suit any taste.

Ingredients & Tools

• 1 tbsp coconut oil or vegetable oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3–4 tbsp Thai red curry paste
• 400 ml can full-fat coconut milk
• 750 ml vegetable or chicken broth
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tbsp brown sugar or coconut sugar
• 2 tbsp lime juice
• 1 red bell pepper, sliced
• 200 g mushrooms, sliced
• 300 g firm tofu or chicken breast, cubed
• 100 g baby spinach or kale
• To garnish: fresh cilantro, Thai basil, lime wedges, sliced red chili

Tools: A large pot or Dutch oven, wooden spoon, measuring spoons, and a good knife.

Notes: Don’t worry if you’re missing an ingredient — the soup is very adaptable. The key players are the red curry paste and full-fat coconut milk.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your curry paste. Not all red curry pastes are created equal! Some are much spicier or saltier than others. I like Mae Ploy or Thai Kitchen for a reliable, balanced flavor. Taste a tiny bit first to gauge the heat, and adjust the amount you use accordingly.
• Why full-fat coconut milk? It gives the soup a rich, creamy texture that light coconut milk just can’t match. Don’t worry — the fat helps carry the flavors and makes the soup more satisfying. Shake the can well before opening to combine the cream and liquid.
• Don’t skip the acid. The lime juice at the end is non-negotiable. It brightens all the flavors and cuts through the richness of the coconut milk. If you don’t have fresh limes, a splash of rice vinegar can work in a pinch.
• Prep everything in advance. This soup comes together quickly once you start cooking. Having your onions sliced, garlic minced, and veggies chopped before you turn on the heat makes the process smooth and stress-free.

How to Make Thai Red Curry Soup

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for 3–4 days.
• Freezer: Freeze base (without delicate veggies) for up to 3 months in a sealed container.
• Reviving: Reheat gently on the stove, stirring occasionally; avoid boiling to prevent separation.

Serving Suggestions

Complementary Dishes

• Jasmine rice or rice noodles — They’re perfect for soaking up every last drop of the delicious coconut broth. I often serve the soup ladled right over a scoop of rice for a more substantial meal.
• Fresh spring rolls — Their cool, crisp texture and light peanut dipping sauce provide a lovely contrast to the warm, spicy soup. It makes the meal feel more complete and special.
• Thai cucumber salad — The refreshing, tangy-sweet flavors of this salad cut through the richness of the soup beautifully, cleansing your palate between spoonfuls.

Drinks

• Iced lemongrass tea — Its subtle citrus notes complement the Thai flavors in the soup without overpowering them. It’s wonderfully refreshing against the spice.
• A crisp lager or pale ale — The carbonation and slight bitterness of a light beer help balance the creaminess and heat of the curry. It’s a classic pairing for a reason.
• Sparkling water with lime — Sometimes simple is best. The bubbles and citrus are the perfect palate cleanser, especially if you’ve made your soup particularly spicy.

Something Sweet

• Mango with sticky rice — This iconic Thai dessert is the perfect follow-up. The sweet, creamy mango and coconut-infused sticky rice continue the tropical theme while providing a cool, sweet finish.
• Coconut ice cream — A few scoops of rich coconut ice cream are heavenly after a spicy meal. It cools the palate and feels like a natural extension of the soup’s flavors.
• Lychee sorbet — Light, floral, and not too sweet, this sorbet is incredibly refreshing. It’s like a clean, cool breeze after the warm, complex spices of the soup.

Top Mistakes to Avoid

• Mistake: Boiling the coconut milk aggressively. If you boil the soup too hard after adding the coconut milk, it can cause the fat to separate and the soup to look curdled. A gentle simmer is all you need to heat it through and meld the flavors.
• Mistake: Not tasting and adjusting as you go. Curry pastes and broths vary widely in saltiness and spice. Taste your soup after adding the broth and again before serving. You might need an extra pinch of sugar, a squeeze of lime, or another dash of fish sauce to get the balance just right.
• Mistake: Overcooking the vegetables. Mushy vegetables can make the soup feel sad. Add them in stages — harder veggies like carrots first, softer ones like spinach at the very end. You want them to be tender-crisp, not disintegrated.
• Mistake: Adding the lime juice too early. The bright, acidic flavor of lime juice diminishes with prolonged cooking. Always stir it in right at the end, just before serving, to preserve its vibrant zing.

Expert Tips

• Tip: Make a double batch of the base and freeze it. The curry broth (without the vegetables and protein) freezes beautifully for up to 3 months. Thaw it overnight in the fridge, then reheat and add fresh ingredients for a nearly-instant meal on a busy night.
• Tip: Use the back of your spoon to test the broth. Drag the back of a spoon across the bottom of the pot. If the line holds for a second before the liquid fills it in, your broth has reduced nicely and will have a great consistency.
• Tip: Toast your own rice for garnish. Toast a tablespoon of jasmine rice in a dry pan until golden brown, then grind it coarsely in a spice grinder. Sprinkle it over the finished soup for a wonderful nutty crunch.
• Tip: Infuse your oil for extra flavor. Before you start, gently heat the coconut oil with a stalk of lemongrass (bruised) and a few kaffir lime leaves for 5 minutes. Strain them out, then use the flavored oil to cook your onions. It adds an incredible depth of aroma.

FAQs

Can I make this soup vegetarian or vegan?
Absolutely! For a vegetarian version, simply use vegetable broth and substitute the fish sauce with soy sauce or tamari. The soup is naturally vegan if you use tofu and these swaps. The flavor profile remains wonderfully complex and satisfying — you won’t feel like you’re missing out on anything.

How can I make the soup spicier or milder?
The heat level is completely in your control. To make it milder, start with less curry paste and use a mild variety. You can also add a bit more coconut milk or broth to dilute the spice. For more heat, add extra curry paste, a sprinkle of red pepper flakes, or a few thinly sliced fresh Thai chilies with the garnishes.

How long does leftover Thai red curry soup last in the fridge?
Stored in an airtight container, it will keep well for 3–4 days. The flavors often meld and improve overnight! Reheat it gently on the stove over low heat, stirring occasionally. Avoid boiling it vigorously to prevent the coconut milk from separating.

Can I use light coconut milk instead of full-fat?
You can, but the soup will be noticeably less creamy and rich. Full-fat coconut milk provides a luxurious mouthfeel that is a signature part of this dish. If you must use light, consider stirring in a tablespoon of peanut butter or cashew butter at the end to add back some creaminess and body.

My soup is too thin. How can I thicken it?
If you prefer a thicker consistency, let the soup simmer uncovered for an extra 5–10 minutes to reduce. Alternatively, you can mash a few of the cooked vegetables against the side of the pot with your spoon to naturally thicken the broth. A slurry of 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water, stirred in at the end, will also do the trick quickly.