Thai coconut soup with vegetables – creamy, spicy & wonderfully aromatic!

• 1–2 tbsp red curry paste
• 400 ml coconut milk
• 500 ml vegetable broth
• 1 tsp brown sugar
• 1–2 tsp soy sauce
• Juice of 1 lime
• Fresh coriander for garnish
• Chili to taste

My tip: It’s best to use creamy canned coconut milk. It gives the soup a particularly rich and full texture. Check the ingredient list of the curry paste if you want to make the recipe vegan.

What kitchen utensils do you need?

You don’t need any special kitchen equipment to prepare this Thai coconut soup with vegetables.

A large cooking pot, a sharp kitchen knife, a cutting board, a cooking spoon and a citrus press are perfectly sufficient.

If you prepare the vegetables before cooking, the subsequent preparation will be particularly quick.

How to make Thai coconut soup with vegetables – step by step

It’s incredibly easy to prepare! Just follow these steps and you can enjoy a delicious, homemade coconut soup.

Step 1: Prepare the vegetables

First, wash all the vegetables thoroughly.

Cut the bell peppers into thin strips, divide the broccoli into small florets and cut the carrots into thin slices.

Slice the mushrooms as well. Then finely chop the onion, garlic, and ginger.

Step 2: Sauté aromatic ingredients

Heat the vegetable oil in a large pot over medium heat.

Add the onion, garlic and ginger and sauté everything for about two minutes, until the onion becomes slightly translucent.

The kitchen already smells wonderful!

Step 3: Add curry paste

Stir in the red curry paste and fry for about a minute.

The brief roasting process allows the spice aromas to develop particularly intensely.

For a milder soup, start by using only one tablespoon of curry paste.

Step 4: Pour in the coconut milk and broth

Pour the coconut milk and vegetable broth into the pot.

Add the brown sugar and soy sauce and mix everything thoroughly.

Let the liquid slowly come to a boil before reducing the heat slightly.

Step 5: Cook the vegetables gently

First, add the carrot slices to the soup and let it simmer for about four minutes.

Then add broccoli, bell peppers and mushrooms.

Let the vegetables cook gently for another six to eight minutes, until they are soft but still pleasantly firm to the bite.

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