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Thai Coconut Curry Soup

A fragrant, warming soup with coconut milk, ginger, lemongrass, and whatever vegetables you have on hand. Deeply flavorful, surprisingly easy.

82
Excellent
EasyPrep: 10 minCook: 20 minTotal: 30 minServes 4
soupthaivegandairy-freegluten-freecomfort-foodone-pot

Ingredients (11 items)

4 servings

0/11 gathered

  • 1 can coconut milk — full-fat
  • 2 cups vegetable broth
  • 2 tbsp red curry paste
  • 1 inch ginger — grated
  • 3 cloves garlic — minced
  • 1 medium sweet potato — cubed
  • 3 cups spinach
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1/4 cup cilantro — for serving

Instructions

  1. 1

    In a large pot over medium heat, cook curry paste, ginger, and garlic for 1-2 minutes until fragrant.

    ~2 min
  2. 2

    Add coconut milk, broth, sweet potato, and soy sauce. Bring to a boil, then reduce to a simmer.

    ~3 min
  3. 3

    Simmer 15 minutes until sweet potato is tender.

    ~15 min

    Tip: Cubing sweet potato small (1/2 inch) speeds this up to 10 minutes.

  4. 4

    Stir in spinach and lime juice. Cook 1 minute until wilted. Add brown sugar, taste for salt.

    ~1 min
  5. 5

    Serve in bowls topped with fresh cilantro and extra lime wedges.

    ~1 min

Nutrition

Nutritional quality

Whole-food forward, high nutrient density.

82/100

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Per-serving estimate from the ingredient list. Values adjust when you change servings above.

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