Thai Coconut Curry Soup

This Thai Coconut Curry Soup is a flavorful and comforting dish that's perfect for a cold night. The rich coconut milk base is infused with the fragrant aromas of red curry paste, garlic, and ginger, and it's packed with tender vegetables like bamboo shoots and red bell peppers. Serve it with a side of rice or noodles for a complete meal.

The origins of Thai coconut curry soup can be traced back to the ancient kingdom of Siam, where it was a staple dish among the royal court. The soup was originally made with coconut milk, chicken broth, and a variety of vegetables, and it was often served with rice or noodles. Over the centuries, the soup has evolved to include a variety of different ingredients, including red curry paste, garlic, ginger, and lemongrass. Today, Thai coconut curry soup is a popular dish throughout Southeast Asia, and it's enjoyed by people of all ages.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1 (14 oz) can full-fat coconut milk
• 1 cup chicken broth
• 1/2 cup chopped bamboo shoots
• 1/4 cup chopped red bell pepper

Instructions

1. Heat coconut oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and curry paste and cook for 1 minute more.
4. Stir in coconut milk, chicken broth, bamboo shoots, and red bell pepper.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Serve hot.

Why It Works

• The combination of coconut milk and red curry paste creates a rich and flavorful base for the soup.
• The garlic and ginger add a pungent flavor to the soup.
• The bamboo shoots and red bell peppers add a crunchy texture to the soup.
• The soup is simmered for 15 minutes, which allows the flavors to develop and meld together.