Coconut Red Curry Soup
Coconut red curry soup might be your new favorite weeknight dinner. Not only is it Whole30, dairy-free, and full of veggies, it’s also absolutely delicious.
Red curry paste is such a powerful secret ingredient. This flavorful spice and aromatics mixture adds so much depth of flavor; warm tones from red chilies and galangal (which is in the same family as ginger) and zest from lemongrass and kaffir lime leaves. Combined with chicken broth and coconut milk, it’s utterly irresistible. It’s one of my favorite flavor bombs.
Last week, I was lucky enough to demo this recipe on Hallmark Home&Family. It was a dream come true and my first national TV appearance. I truly enjoy these live cooking demos, and it helps me to spread the word about my weeknight meal plans and easy recipes. Now, more about this delicious soup!
What is Red Curry Paste Made Of?
It’s a Thai curry paste made from red chilies, garlic, lemongrass, galangal, shallot, coriander root and kaffir lime leaves. Thai Kitchen brand is readily available, look for it in the Asian section of your market. Don’t worry if you only use a bit after opening, it will last for about three months in the refrigerator.
Is Red Curry Paste Healthy?
Yes! Red curry paste is a spice mix full of aromatics like garlic, which are anti-microbial, and galangal, which is anti-inflammatory. It’s low in calories and has no added sugar. It’s a great Whole30 ingredient!
Can You Use Other Vegetables in This Soup?
Absolutely! Use anything in season. In spring, add sugar snap peas, in summer add zucchini or yellow squash, in fall Delicata squash would be delicious. You can add any vegetables you’d like, and sometimes I also add a handful of greens. Spinach or chopped kale (with the center stem removed) will wilt in the warm broth and add even more nutrients.
What Type of Coconut Milk is Best to Use?
Use full fat canned coconut milk. I use Trader Joe’s brand or Thai Kitchen. Just read the label to make sure it doesn’t have any added sulfites.
Can You Make This Soup Vegan?
Yes! Leave out the chicken, use water instead of chicken stock and omit the fish sauce. If you’d like, you can replace the fish sauce with coconut aminos to add some umami and depth of flavor.
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Coconut Red Curry Soup
- 1 tablespoon avocado oil
- 1/2 yellow onion diced, about one cup
- 1 inch piece fresh ginger, grated on a microplaner, about 1 tablespoon
- 2 tablespoons Thai red curry paste (I use Thai Kitchen brand)
- 1 carrot, sliced
- 1 red bell pepper, cubed
- 2 cups cubed butternut squash (about half a large squash)
- 4 boneless skinless thighs or 2 boneless skinless chicken breasts, cubed in 1-inch pieces (optional)
- 1 13.5-ounce can coconut milk (not low-fat)
- 2 cups chicken stock or water
- 3 tablespoons fish sauce (I prefer Red Boat brand)
- 3 tablespoons lime juice
- Kosher salt
- Optional Garnish: Cilantro, Thai basil and/or red pepper flakes for additional heat
- In a large pot over medium heat, warm the avocado oil. Add the onion and sauté for 3-5 minutes until soft and translucent. Add the ginger and red curry paste and stir to combine.
- Add the carrot, red pepper and butternut squash, salting the vegetables with about 1 teaspoon kosher salt, and stir to combine. Add the chicken, if using, and stir.
- Stir in the coconut milk, chicken stock and fish sauce. Stir to combine. Let simmer on low heat until vegetables are soft and chicken is cooked, about 15-20 minutes.
- Add the lime juice and taste for seasoning, adding more salt if necessary.
- Serve with steamed rice or cauliflower rice and optional garnish.
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