Go Back
Easy Red Curry Soup Recipe

Easy Red Curry Soup Recipe

Warm and flavorful Easy  Red Curry Soup Recipe made with coconut milk
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai-Inspired / Asian Fusion
Calories: 360
Ingredients Equipment Method

Ingredients
  

Base Ingredients
  • 2 tbsp oil vegetable or coconut
  • 1 onion — sliced
  • 2 cloves garlic — minced
  • 1 tbsp ginger — grated
  • 2 –3 tbsp red curry paste
  • 2 cups vegetable or chicken broth
  • 1 can coconut milk
  • 1 cup mixed vegetables carrot, bell pepper, beans etc.
  • 1 cup tofu or chicken optional
Flavor Boosters
  • 1 tbsp soy sauce or fish sauce
  • 1 tsp brown sugar or honey
  • Juice of 1 lime
  • Salt — to taste
Optional Add-Ins
  • mushrooms
  • noodles
  • spinach or bok choy
  • basil or cilantro
  • chili flakes if you’re brave

Equipment

  • Large pot or deep pan
  • Wooden spoon
  • Knife + cutting board
  • Ladle
  • Mixing bowl
  • Optional — but nice:
  • Wok or soup pot
  • Citrus squeezer
  • Measuring cups/spoons

Method
 

Cooking Method — Calm, Slow, and Satisfying
  1. This is not rush-cooking.
  2. This is let-it-simmer-and-breathe cooking.
  3. Step-by-step — real kitchen pacing
Heat oil in a pot.
  1. Let it warm — slow, relaxed.
Add onion, garlic, ginger.
  1. Sauté until soft and fragrant.
  2. You’ll smell the coziness already.
Stir in red curry paste.
  1. Let it cook a little — wakes up the flavor.
Pour in broth.
  1. Stir. Let it simmer gently.
Add coconut milk.
  1. Soup turns creamy… silky… comforting.
  2. Every time this happens I pause and smile — don’t know why.
Add vegetables + tofu / chicken.
  1. Let them cook — soft but not mushy.
Season — soy sauce, sugar, salt.
  1. Taste… adjust… taste again.
Finish with lime juice.
  1. That final brightness — magic.
  2. Don’t boil hard — just let it stay warm and alive.
  3. And that’s it.
  4. Simple. Peaceful. Flavorful.