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To make Spicy Thai Coconut Soup, gather these ingredients: - 2 tablespoons coconut oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1-2 red chilies (sliced, adjust according to your spice preference) - 1 tablespoon red curry paste - 4 cups coconut milk - 2 cups vegetable broth - 1 cup mushrooms, sliced - 1 bell pepper (any color), thinly sliced - 1 cup broccoli florets - 1 tablespoon soy sauce - 1 tablespoon freshly squeezed lime juice - Fresh cilantro leaves, for garnish - Lime wedges, for serving You can swap some ingredients if you need to. Here are a few ideas: - Use olive oil instead of coconut oil for a different flavor. - If you can’t find fresh ginger, try using ground ginger. Use less since it’s stronger. - Any color of bell pepper works, so use what you have. - For a nut-free option, skip the coconut milk and use almond milk. Using fresh spices makes a big difference in flavor. Here’s why: - Fresh garlic and ginger add a bright taste. Dried versions can’t match that. - Red chilies bring heat and color. Fresh ones add more punch than dried. - Red curry paste has rich flavors that dried spices lack. So, use the paste for the best result. Using fresh ingredients makes your soup taste amazing! {{ingredient_image_2}} To start, heat 2 tablespoons of coconut oil in a large pot over medium heat. When the oil melts, add 1 medium onion, finely chopped. Sauté the onion for about 5 minutes. You want it soft and clear. Next, add 2 cloves of minced garlic, 1 tablespoon of grated ginger, and 1-2 sliced red chilies. Stir these ingredients for 2 minutes. The mix should smell great. Now, add 1 tablespoon of red curry paste. Mix it in well. Cook this for another minute. It enhances the flavor. Gradually pour in 4 cups of coconut milk and 2 cups of vegetable broth. Use a wooden spoon to stir everything until it blends. Bring the soup to a light simmer. Once it's bubbling, add 1 cup of sliced mushrooms, 1 thinly sliced bell pepper, and 1 cup of broccoli florets. Let the soup cook for 10-15 minutes. You want the vegetables tender but not mushy. After cooking, stir in 1 tablespoon of soy sauce and 1 tablespoon of fresh lime juice. Taste your soup and adjust the seasoning if needed. Remove the pot from heat. Let the soup sit for a few minutes. This step allows the flavors to mix well. Serve the soup hot. Garnish with fresh cilantro leaves and add lime wedges for a zesty touch. Enjoy your delicious creation! To make the soup spicier, add more red chilies. You can slice them thin or leave them whole. If you want less heat, remove the seeds from the chilies. You can also use mild chili varieties, like Anaheim peppers. Start with one chili, taste, and add more as needed. Toppings can change the game for your soup. Add fresh cilantro for a bright taste. Squeeze lime juice on top for a zesty kick. You can also sprinkle crushed peanuts for crunch. Try adding bean sprouts or sliced green onions for extra texture. These simple toppings can make each bite special. If your soup is too salty, add a little sugar. It helps balance the flavors. If it’s too thick, stir in more vegetable broth or coconut milk. To brighten the taste, mix in extra lime juice. If the soup lacks depth, a splash of soy sauce can enhance the flavor profile. Don't be afraid to adjust as you go! Pro Tips Adjust the Spice Level: For a milder soup, remove the seeds from the red chilies or use fewer chilies. Conversely, add more if you prefer extra heat. Fresh vs. Dried Ingredients: Using fresh ginger and garlic enhances the flavor significantly compared to dried versions. Opt for fresh whenever possible. Vegetable Variations: Feel free to customize the vegetables in this soup. Other great options include spinach, zucchini, or snap peas for added texture and flavor. Garnishing Secrets: Garnish with toasted coconut flakes or a drizzle of sesame oil for an extra layer of flavor and visual appeal. {{image_4}} You can add protein to make the soup heartier. For chicken, use boneless, skinless pieces. Cube the chicken and cook it in the pot before adding the coconut milk. If you prefer tofu, use firm or extra-firm tofu. Cube it and add it when you add the vegetables. Shrimp is another great option. Add raw shrimp in the last few minutes of cooking. Cook them until they turn pink. To make the soup vegan, simply swap the chicken or shrimp for more vegetables or tofu. Ensure you use a vegan red curry paste and check the soy sauce for animal products. You can also add more protein by including chickpeas or lentils. This adds texture and nutrition while keeping the dish plant-based. If you have allergies, you can easily customize this soup. For coconut milk, use almond milk or oat milk for a nut-free option. If you're allergic to soy, look for gluten-free tamari instead of soy sauce. For a nut-free version, skip the coconut oil and use olive oil instead. Always check labels to ensure all ingredients are safe for your needs. To store leftovers of Spicy Thai Coconut Soup, let it cool first. Pour the soup into an airtight container. Make sure to seal it tightly. Keep the container in the fridge. It stays fresh for about three to four days. If you want to save it for longer, freezing is a great option. When you are ready to enjoy the soup again, you can reheat it easily. Pour the soup into a pot and warm it over medium heat. Stir it often to prevent sticking. You can also use the microwave. Heat it in a microwave-safe bowl, covered loosely, for about two minutes. Stir halfway to ensure even heating. To freeze the soup, use a freezer-safe container. Leave some space at the top, as the soup will expand. It can last up to three months in the freezer. When you want to eat it, simply thaw it in the fridge overnight. Once thawed, reheat it and enjoy your flavorful delight! You can serve this soup with rice or noodles. Jasmine rice pairs well, as does rice noodles. Adding fresh herbs, like cilantro, makes it bright. You can also serve a side salad to balance the meal. A simple cucumber salad adds a nice crunch. Yes, you can make this soup in advance. Store it in the fridge for up to three days. Just reheat it gently on the stove. The flavors will deepen as it sits. Yes, this soup is gluten-free. Use gluten-free soy sauce if you need it for flavor. Most of the ingredients are naturally gluten-free. Always check labels to be sure. To make the soup less creamy, use less coconut milk. You can add more vegetable broth instead. This keeps the soup light while still flavorful. Another option is to blend some vegetables for a thicker texture without added creaminess. You learned all about making Spicy Thai Coconut Soup, from ingredients to storage tips. By using fresh or dried spices and knowing how to adjust the heat, you can create a tasty dish just right for you. Don’t forget the delicious toppings to enhance flavor. Remember, you can easily make variations based on your preferences or dietary needs. Now, it’s your turn to make this soup and enjoy every spoonful. Happy cooking!

Spicy Thai Coconut Soup

A flavorful and aromatic soup made with coconut milk, vegetables, and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 to 2 red chilies, sliced
  • 1 tablespoon red curry paste
  • 4 cups coconut milk
  • 2 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1 bell pepper thinly sliced
  • 1 cup broccoli florets
  • 1 tablespoon soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1 bunch fresh cilantro leaves, for garnish
  • 1 lime wedges, for serving

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Once melted, add the finely chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent.
  • Incorporate the minced garlic, grated ginger, and sliced red chilies into the pot. Sauté for an additional 2 minutes, stirring occasionally until all the ingredients are fragrant.
  • Add 1 tablespoon of red curry paste to the pot and mix thoroughly with the onion, garlic, and ginger. Cook for another minute, allowing the paste to release its aroma.
  • Gradually pour in the coconut milk and vegetable broth, using a wooden spoon to stir the mixture until it is well combined. Bring the soup to a gentle simmer.
  • Once simmering, introduce the sliced mushrooms, thinly sliced bell pepper, and broccoli florets. Allow the soup to cook for 10-15 minutes, or until the vegetables are tender to your liking.
  • Stir in the soy sauce and freshly squeezed lime juice, tasting the soup and adjusting the seasoning according to your preference.
  • Remove the pot from heat and let the soup rest for a few minutes. This allows the flavors to meld beautifully together.
  • Serve the hot soup in bowls, garnished with fresh cilantro leaves and accompanied by lime wedges on the side for an extra zing.

Notes

For an elegant touch, drizzle a little coconut milk on top of each bowl before garnishing with cilantro, and arrange the lime wedges attractively on the side.
Keyword coconut, soup, spicy, vegetarian