Thai Curry Soup

I honestly struggle to find the words to describe just how incredible this Thai Curry Soup is, but I’ll try my best. The first time I made it, I was craving something warm and spicy but didn’t want to spend hours in the kitchen.

And this recipe absolutely delivered. It’s packed with bold, Thai-inspired flavors that taste like they simmered all day, yet it comes together so quickly.

I love how the creamy coconut milk balances the spice from the red curry paste, making every spoonful comforting and addictive. It has quickly become my go-to meal for busy weeknights when I need something cozy and satisfying.

Ingredients

Here are the simple ingredients you’ll need to create this flavor-packed soup.

• 2 Tbsp neutral cooking oil – Use something with a high smoke point like canola or vegetable oil so you don’t burn the aromatics.
• 2 cloves garlic, minced – Fresh garlic is essential here for that sharp, savory base flavor; avoid the jarred stuff if you can.
• 1 Tbsp fresh ginger, grated – Grating fresh ginger releases so much more spicy, warm juice than chopping it, which really flavors the broth.
• 3 Tbsp Thai red curry paste – This is the heart of the soup; I use a generous amount for a deeper, richer flavor profile.
• 1 small sweet potato, peeled and cubed – Cut these into small, uniform 1-inch cubes so they cook quickly and evenly in the broth.
• 2 baby bok choy, chopped – Separate the white stalks from the green leaves; the crunch of the fresh stalks is wonderful.
• 4 cups vegetable or chicken broth – I prefer a low-sodium broth so I can control the saltiness with the fish sauce later.
• 3.5 oz uncooked rice vermicelli noodles – These thin noodles cook almost instantly and soak up the broth beautifully.
• 13 oz can full-fat coconut milk – Definitely go for full-fat here; lite coconut milk just won’t give you that luxurious, creamy texture.
• 1/2 Tbsp fish sauce – This adds that classic funky, salty umami depth that makes Thai food taste authentic.
• 1/2 Tbsp brown sugar – Just a little sweetness is needed to balance out the heat and acidity.
• 1/2 red onion, thinly sliced – Raw red onion adds a nice sharp bite and beautiful color as a garnish.
• 1 lime, cut into wedges – A squeeze of fresh lime juice right before eating brightens up the entire bowl.
• Fresh cilantro, chopped – This adds a burst of herbal freshness that cuts through the rich coconut milk.
• Sriracha (optional) – Keep this on hand if you like your soup to have an extra spicy kick.

Note: This recipe yields approximately 4 generous servings, perfect for a family dinner.

Variations

This soup is incredibly versatile, so feel free to tweak it based on your dietary needs or what you have in the pantry.

• Protein Boost: While this is a veggie-heavy soup, I love adding shrimp at the very end (they cook in 2-3 minutes) or using shredded rotisserie chicken for extra protein.
• Vegetable Swap: If you don’t have sweet potatoes, butternut squash or carrots work beautifully as a substitute. You can also toss in red bell peppers or mushrooms for more variety.
• Vegan/Vegetarian: To make this strictly plant-based, simply skip the fish sauce or use a vegan alternative like soy sauce or coconut aminos. Ensure your curry paste doesn’t contain shrimp paste.
• Noodle Options: If you can’t find vermicelli, rice stick noodles or even ramen noodles work great. For a lower-carb version, try using zucchini noodles or shirataki noodles.

Cooking Time

This recipe is perfect for a quick weeknight dinner because most of the time is just letting the soup simmer.

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

You don’t need any specialized equipment for this, just a few standard kitchen tools.

• Large Soup Pot or Dutch Oven: Used to sauté the aromatics and simmer the soup comfortably.
• Small Saucepan: Essential for boiling water to cook the vermicelli noodles separately.
• Chef’s Knife: Needed for chopping the vegetables safely and efficiently.
• Grater: Used to finely grate the fresh ginger so it melts into the broth.
• Cutting Board: A sturdy surface for prepping all your fresh produce.

How to Make Thai Curry Soup?

Making this soup is a straightforward process that layers flavors one by one. The key is to prepare all your vegetables before you start cooking because the process moves fast once the heat is on. I usually put on some music and enjoy the chopping process.

Prepare the Vegetables and Aromatics

Start by getting all your prep work out of the way. Peel and dice your sweet potato into bite-sized cubes, and wash your bok choy thoroughly. Chop the bok choy, keeping the white crunchy stalks separate from the delicate green leaves. Mince your garlic and grate your ginger so they are ready to hit the hot oil. Having everything chopped and measured (mise en place) makes the actual cooking part stress-free and enjoyable.

Sauté the Flavor Base

Place your large soup pot over medium heat and add the cooking oil. Once the oil is shimmering, toss in the minced garlic, grated ginger, and Thai red curry paste. Sauté these together for about 1 to 2 minutes. You want to cook them just until they become incredibly fragrant, which wakes up the spices in the curry paste and takes the raw edge off the garlic and ginger.

Simmer the Vegetables

Pour in the chicken or vegetable broth and scrape up any delicious bits stuck to the bottom of the pot. Add the cubed sweet potatoes and the white stalks of the bok choy. Turn the heat up to bring the soup to a boil, then immediately reduce it to low. Cover the pot and let it simmer gently for about 5 to 7 minutes. You are looking for the sweet potatoes to become tender enough to pierce easily with a fork.

Cook the Noodles and Finish the Soup

While the soup simmers, boil water in your small saucepan and cook the rice vermicelli for 2-3 minutes until soft, then drain and set aside. Back to the soup: stir in the coconut milk, fish sauce, and brown sugar. Taste the broth—it should be a balance of salty, sweet, and spicy. Finally, toss in the green bok choy leaves and let them wilt for just a minute before turning off the heat.

Additional Tips for Making this Recipe Better

I’ve made this soup countless times, and I’ve learned a few tricks to make it even tastier.

• I highly recommend cooking the noodles separately rather than in the broth. If you cook them in the soup, they tend to drink up all that precious liquid and get mushy if you have leftovers.
• Always taste your broth before serving and adjust the seasoning. Sometimes I add a splash more fish sauce for depth or an extra squeeze of lime if it feels too heavy.
• If you want a richer, more vibrant color and flavor, sauté the red curry paste vigorously until it darkens slightly. This “blooming” step releases the oils in the spices and makes a huge difference.
• Don’t skip the fresh toppings! The contrast of the hot, creamy soup with the cold, crisp red onion and fresh cilantro is my favorite part of the dish.

How to Serve Thai Curry Soup?

To serve, I like to place a nest of the cooked vermicelli noodles into the bottom of each bowl first. Ladle the hot, steaming broth and vegetables generously over the noodles. Top immediately with a handful of fresh bean sprouts (if you have them), the sliced red onions, and plenty of chopped cilantro. Serve with lime wedges on the side so everyone can add acidity to their liking. A drizzle of chili oil or Sriracha on top adds a beautiful red pop and extra heat.

Nutritional Information

This soup is lighter than it tastes but still satisfying thanks to the coconut fats.

• Calories: 306
• Protein: 5g
• Carbohydrates: 52g
• Fat: 9g

Make Ahead and Storage

This soup stores wonderfully, making it a fantastic option for meal prep lunches.

Store the soup broth and vegetables in an airtight container in the refrigerator for up to 3-4 days. Ideally, store the cooked noodles in a separate container or baggie to prevent them from getting soggy and absorbing all the broth.

To reheat, simply warm the soup on the stovetop over medium heat until bubbling, or microwave it for 2-3 minutes. You can add the cold noodles to the hot soup—they will warm up almost instantly in the hot liquid.

I don’t recommend freezing this soup with the noodles or the bok choy greens mixed in, as the textures will suffer. You can freeze the base curry broth with sweet potatoes for up to 3 months, then add fresh greens and noodles when reheating.

Why You’ll Love This Recipe?

There are so many reasons this soup has earned a permanent spot in my dinner rotation.

• Flavor Explosion: It hits every taste bud with a perfect balance of spicy curry, sweet coconut, salty fish sauce, and sour lime.
• Incredibly Fast: You can go from a cutting board to a steaming bowl of soup in just 30 minutes, which is faster than ordering takeout.
• Vegetable-Packed: It’s an easy and delicious way to eat a variety of colorful vegetables without it feeling like “health food.”
• Customizable: Whether you are vegan, gluten-free, or a meat-eater, this base recipe is easy to adapt to fit your specific dietary lifestyle.