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Thai Coconut Curry Soup is a warm and cozy dish that brings the vibrant flavors of Thailand right into your kitchen. Known for its rich, creamy texture and aromatic spices, this soup is a delightful fusion of comfort and exotic cuisine. Whether you're looking to warm up on a chilly evening or impress guests at a dinner party, this recipe serves as the perfect solution. With its balance of creamy coconut milk and zesty curry paste, every spoonful offers a taste of the tropics, making it an inviting dish for any occasion.

Thai Coconut Curry Soup – Warm & Cozy!

Experience the warmth and vibrant flavors of Thailand with this easy-to-make Thai Coconut Curry Soup. This cozy dish combines creamy coconut milk with zesty curry paste, fresh vegetables like sweet potatoes and bell peppers, and aromatic herbs to create a deliciously comforting meal. Perfect for cold evenings or impressing guests, this soup is a nourishing delight that balances rich taste with healthy ingredients. Dive into the recipe for a culinary adventure that warms both body and soul!
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Ingredients
  

2 tablespoons coconut oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons red curry paste (adjust to taste)

1 can (14 oz) coconut milk

4 cups vegetable or chicken broth

1 tablespoon soy sauce or tamari

1 tablespoon lime juice (freshly squeezed)

1 medium sweet potato, peeled and diced

1 bell pepper (red or yellow), thinly sliced

2 cups baby spinach or kale

1 cup cherry tomatoes, halved

Fresh cilantro, for garnish

Lime wedges, for serving

Optional: Cooked rice noodles or jasmine rice

Instructions
 

Prep the Sauté: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Add Aromatics: Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

      Incorporate Curry Paste: Add the red curry paste to the pot, mixing well with the onion mixture for about a minute to release its flavors.

        Pour in Coconut Milk: Gradually whisk in the coconut milk, stirring to combine with the curry paste mixture.

          Add Broth & Seasoning: Pour in the vegetable or chicken broth, soy sauce, and lime juice. Bring the mixture to a gentle simmer.

            Simmer the Veggies: Add the diced sweet potato and sliced bell pepper to the soup. Let it simmer for about 10-15 minutes, or until the sweet potatoes are tender.

              Add Greens and Tomatoes: Stir in the baby spinach (or kale) and cherry tomatoes. Cook for an additional 3-5 minutes until the greens are wilted and the tomatoes have softened.

                Taste and Adjust: Taste the soup and adjust seasoning with more soy sauce, lime juice, or additional curry paste if desired.

                  Serve: Ladle the soup into bowls. If using, add a serving of cooked rice noodles or jasmine rice. Garnish with fresh cilantro and serve with lime wedges on the side.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings