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Coconut oil is a staple in Thai cooking, prized for its distinctive flavor and health benefits. This oil is rich in medium-chain triglycerides (MCTs), which may aid in weight management and offer a quick source of energy. In the context of Thai Coconut Curry Soup, coconut oil adds a subtle sweetness and nutty flavor that complements the other ingredients beautifully. When heated, it helps to sauté the aromatics, releasing their natural flavors and setting the foundation for this comforting soup.

Thai Coconut Curry Soup – Warm, Spicy & Comforting!

Discover the heartwarming flavors of Thai Coconut Curry Soup, a dish that combines creamy coconut milk with the bold spices of red curry paste. This customizable recipe highlights fresh vegetables and protein options, making it perfect for various dietary needs. With its rich aroma and comforting taste, it reflects the essence of Thai cuisine. Easy to make and full of nutritional benefits, this soup is a delightful meal to share with family and friends, embodying warmth and comfort in every bowl. Transform your kitchen into a Thai culinary haven with this flavorful soup that nourishes both body and soul.
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Ingredients
  

1 tablespoon coconut oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1-2 tablespoons red curry paste (adjust for spice preference)

1 can (400ml) coconut milk

4 cups vegetable or chicken broth

2 cups mixed vegetables (bell peppers, carrots, snap peas)

1 cup mushrooms, sliced

1 tablespoon soy sauce or tamari (for gluten-free)

1 tablespoon lime juice

1 tablespoon brown sugar

Salt and pepper to taste

1 cup cooked protein (chicken, shrimp, or tofu)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sliced red chilies (for added heat)

Instructions
 

Sauté the Aromatics:

    In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

      Add the Curry Paste:

        Stir in the red curry paste and cook for about 2 minutes, allowing the flavors to meld and become aromatic.

          Incorporate Coconut Milk and Broth:

            Slowly pour in the coconut milk, stirring to combine with the aromatics. Then add the vegetable or chicken broth, bringing the mixture to a gentle simmer.

              Add Vegetables and Protein:

                Add the mixed vegetables and mushrooms to the pot. Allow them to cook for about 5-7 minutes until tender-crisp. If using a cooked protein, gently fold it in at this stage.

                  Season the Soup:

                    Stir in the soy sauce, lime juice, and brown sugar. Season with salt and pepper to taste. If you like it spicier, feel free to add more curry paste or some sliced red chilies.

                      Simmer and Serve:

                        Let the soup simmer for an additional 5 minutes, allowing the flavors to deepen. Once ready, ladle the soup into bowls and garnish with fresh cilantro and a wedge of lime.

                          Enjoy:

                            Serve the Thai Coconut Curry Soup hot, preferably with some crusty bread or jasmine rice on the side for a complete and comforting meal.

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