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Quick One-Pot Thai Coconut Curry Soup

Close-up of a white bowl filled with rich, yellow coconut curry soup featuring chunks of chicken and dark green wilted spinach.
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Make this easy, flavorful Thai Coconut Curry Soup in one pot in under 30 minutes. It delivers rich, creamy comfort perfect for a busy weeknight dinner.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 red Thai chili or 1/2 jalapeño, minced (optional)
  • 2 tablespoons red curry paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups vegetable or chicken broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar
  • 1 cup mixed vegetables (e.g., sliced carrots, bell peppers)
  • 8 ounces protein (sliced chicken breast or firm tofu cubes)
  • 1 cup chopped bok choy or spinach
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for garnish
  • Optional: Cooked ramen noodles or steamed dumplings for serving

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, grated ginger, and chili (if using). Cook for 1 minute until fragrant.
  3. Stir in the red curry paste and cook for 1 minute, stirring constantly to toast the spices.
  4. Pour in the coconut milk, broth, soy sauce, and brown sugar. Bring the mixture to a gentle simmer.
  5. Add your protein (chicken or tofu) and the mixed vegetables. Simmer for 10-12 minutes, or until the protein is cooked through and vegetables are tender-crisp.
  6. Stir in the bok choy or spinach during the last 2 minutes of cooking until wilted.
  7. Remove the pot from the heat. Stir in the lime juice. Taste and adjust seasoning if needed.
  8. Ladle the soup into bowls. Serve immediately, garnished with fresh cilantro. Add cooked ramen noodles or dumplings to the bowls if desired.

Notes

  • For a vegetarian or vegan version, use tofu or chickpeas instead of chicken.
  • If you prefer a spicier soup, increase the amount of red curry paste or add more fresh chili.
  • This recipe works well with pre-cooked chicken or rotisserie chicken added in the last 5 minutes.
  • Use full-fat coconut milk for the creamiest texture.

Nutrition

Find it online: https://cookingbyfelix.com/easy-coconut-curry-soup-recipe/