Thai Green (or Red) Curry Soup

Thailand’s coconut curry, simplified for weeknight meals.

At a Glance

  • Time: 30 minutes
  • Cuisine: Thai
  • Serves: 2
  • Flavor: Creamy • Aromatic • Spicy
  • Shop: Regular or Asian grocery Store

Ingredients

Pantry Basics

  • 1 tbsp olive oil
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 1 tbsp soy sauce
  • 1/2 cup dry jasmine rice

Grocery Run

  • 2-inch piece ginger
  • 4 cloves garlic
  • 2 tbsp green or red curry paste
  • 1/2 block firm tofu, optional
  • Small handful Thai basil, optional

Choose any 3 Vegetables

  • Red bell pepper, ½ medium
  • Green beans, 1 cup
  • Carrot, 1 medium
  • Thai or regular eggplant, 1 cup
  • Baby corn, ½ small can, drained

Directions

  • Prepare — Cook the rice according to package directions. Mince the garlic, thinly slice the ginger, drain and cube the tofu if using, and chop your chosen vegetables.
  • Sauté the Aromatics — Heat the oil over medium heat. Add ginger and garlic and cook 1–2 minutes. Stir in the curry paste.
  • Simmer the Base — Add vegetable broth, coconut milk and soy sauce and bring to a gentle simmer.
  • Cook the Fillings — Add tofu and your chosen vegetables. Add firmer vegetables such as carrot and eggplant first and simmer for 5 minutes. Add the remaining vegetables and simmer another 5–7 minutes, until tender.
  • Serve — Divide the rice between two bowls, ladle the curry over it, and finish with basil if using.

Kitchen Tip

Try the curry with warm parotta instead of rice; frozen parotta is available at most Asian grocery stores.