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Bowl of Thai-inspired soup showcasing vibrant ingredients and aromatic herbs

Thai-Inspired Soup

A quick and comforting soup bursting with flavor, perfect for cozy evenings and busy weeknights. This Thai-inspired dish elevates your dinner table with fresh veggies and creamy coconut milk.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can coconut milk 14 oz
  • 4 cups vegetable or chicken broth
  • 1 cup sliced mushrooms your pick – shiitake, button, or both!
  • 1 cup snap peas
  • 1 piece bell pepper, sliced red or yellow for that pop of color
  • 1 tablespoon red curry paste or more if you’re feeling spicy
  • 2 tablespoons soy sauce or tamari for gluten-free pals
  • 1 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 piece lime, juiced because zing is life!
  • fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium heat. Add the minced garlic and ginger, cooking until fragrant (about a minute).
  2. Stir in the red curry paste and sauté for another minute.
  3. Pour in the coconut milk and broth, stirring until combined. Let it come to a gentle simmer.
  4. Add the mushrooms, snap peas, and bell pepper. Let everything simmer for about 10 minutes until the vegetables are tender yet still vibrant.
  5. Stir in the soy sauce and lime juice. Taste it to ensure it’s to your liking.
  6. Ladle the soup into bowls and top with fresh cilantro. Serve immediately.

Notes

Feel free to add any extra greens or leftover rotisserie chicken. Adjust the heat level with chili flakes if desired. This soup can be stored in the fridge for up to three days and tastes great reheated. Prep a day ahead, but add lime juice just before serving for freshness.