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Thai Coconut Curry Soup

Thai Coconut Curry Soup

A fragrant, creamy coconut broth built on red curry paste, lemongrass and lime — comforting the way only a Tom Kha-style soup can be.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp oil
  • 3 tbsp red curry paste
  • 2 stalks lemongrass, bruised and cut into pieces
  • 1 inch piece galangal or ginger, sliced
  • 4 cups vegetable broth
  • 2 cans (14 oz each) coconut milk
  • 8 oz mushrooms, sliced
  • 1 block (14 oz) firm tofu, cubed
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 2 tbsp lime juice
  • 3 cups cooked jasmine rice, to serve
  • 0.25 cup cilantro, chopped

Equipment

  • 1 Large pot
  • 1 Ladle

Method
 

  1. Heat the oil in a large pot and fry the curry paste for 1-2 minutes until fragrant.
  2. Add the lemongrass, galangal and vegetable broth, and simmer for 10 minutes to infuse.
  3. Stir in the coconut milk, mushrooms and tofu, and simmer for 8-10 minutes until the mushrooms are tender.
  4. Remove the lemongrass pieces, then stir in the soy sauce and lime juice.
  5. Ladle over bowls of jasmine rice and finish with fresh cilantro.

Notes

Fish out the lemongrass and galangal before serving — they're for flavour, not for eating.