Skip the take out. This colorful, fragrant, and flavorful Thai Red Curry Coconut Soup is so quick and easy, you’ll want to make it again and again. Super versatile. Add whatever veggies or protein make you happy.
Happy fall, lovely people! As resistant as I am to say good bye to summer weather, I do love soup season. Soup is the easiest and fastest way to get all the veggies into your diet. And I’m all about getting those colorful vegetables in on the daily.
Today I’m popping in to share a super simple Thai Red Curry Coconut Soup that I’ve been making almost weekly. If you follow me on INSTAGRAM, you may already know that we are in the middle of building a new house from scratch, so needless to say, life has been a tad full. Getting meals on the table as quickly and easily as I can has been a huge priority.
I love that I can just come home and throw this soup together in about 20 minutes. It’s even faster if I remember to prep my veggies in the morning before I start my work day.
It’s creamy, it’s flavorful, and it really hits the spot. The mix of cooked and raw veggies gives a nice texture to the soup. Fresh cilantro and lime give it a fresh finish. Way better than take out Thai soup, if ya ask me.
I’m obsessed with 6 minute eggs, so that’s what I like in my soup. Feel free to add any leftover chicken, shrimp, or fish that you like. Leftover rotisserie chicken works great for this.
Before I share the recipe, want to see how the house is going? We are beyond excited and grateful to have this opportunity to build a house that we love and that is healthy for us to live in. I have learned so much about healthy home building and will definitely share some of the things we did to create the healthiest home we can on our budget.
Sheetrock is up and the crew is mudding and tapping as we speak. The radiant heat floors go in later this week. Eeeeeeeeee!!
OK… back to delicious soup. Here’s the recipe. You’ll notice that it’s sort of a soup meets salad kind of thing. Cooked cauliflower and zucchini noodles topped with crunch fresh carrots, red peppers and cabbage. All swimming in a Thai red curry coconut broth. You can add any vegetables that you like. I think you are really going to love it. Enjoy!
- 2–3 eggs
- 1 tbsp coconut oil, butter, or ghee
- 4 cups cauliflower florets – about one small head
- 1–2 cloves garlic, crushed
- 1 inch knob of fresh ginger, peeled and grated
- 2 tbsp Thai Red Curry paste (like this)
- 3 cups good quality broth (homemade bone broth, Kettle and Fire, or veggie broth)
- 2 medium zucchinis, spiralized into noodles
- 1 can (15 ounces) full fat coconut milk (I use THIS BPA free brand)
- juice from one lime
- 2 large carrots, julienned
- 1 red pepper, diced
- 1 cup purple cabbage, roughly chopped
- fresh cilantro
- lime wedges
- Soft boil eggs in a pot of boiling water OR in a steamer basket for 6 and half minutes. Immerse immediately in cold ice bath to stop the cooking process. Set aside.
- While eggs are cooking, chop and prepare your cauliflower, zucchini, red pepper, and cabbage.
- Melt 1 tablespoon of fat in a large soup pot over medium heat. Add 4 cups of cauliflower florets and saute for 3 minutes, until they begin to soften. Add garlic, ginger, and red curry paste. Cook for one more minute, stirring constantly, until fragrant.
- Add 3 cups of broth and bring to a boil. Lower heat, cover, and simmer until cauliflower is tender – about 4-5 minutes.
- Add zucchini noodles and allow to soften for a minute of two. Add coconut milk and lime juice. Turn off heat.
- Ladle soup into bowls and add julienned carrots, red pepper, and purple cabbage. Garnish with fresh cilantro and lime wedges. Top with the perfect soft boiled egg.
- I prefer soft boiled eggs with my red curry soup. Feel free to use chicken, shrimp, or fish if you like. Leftover rotisserie chicken works great. If preparing your protein fresh, simple pan fry it as you prep your veggies and add in at the end.
- If you don’t have a spiralizer, you can use a vegetable peeler to peel the zucchini into thin ribbons.
Keywords: thai red curry
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