This easy Spicy Thai Red Curry Soup is incredibly versatile - use any vegetables you like, tofu or other proteins, and even rice noodles! And it's 100% vegetarian and vegan friendly too.
It's Soup Week on Oh My Veggies!
Now, before you get all impressed, you should know that the reason this week is Soup Week is because I've spent the past two weeks sick and I haven't wanted to eat much other than soup.
So this is less about me being an amazing, creative food blogger and more about me having a raging cold. But anyway, Soup Week! Yay!
Why Thai Curry Soup?
My favorite local Thai restaurant serves the most delicious Thai Red Curry Soup with their lunch specials.
Like most lunch special soups, there's not much to it - broth and usually 4–5 cubes of tofu, about the same number of sliced mushrooms, and a scant teaspoon of thinly sliced scallions.
But that's okay, because the best part is the broth anyway. It's a little bit spicy, a tiny bit sweet, and incredibly fragrant from the combination of coconut milk and red curry paste.
Mmmmm... so good. This has quickly become one of my favorite vegetarian Thai recipes.
I've made a soup similar to this with summer veggies and green curry paste in the past, and I thought I could switch out the green curry with red and I'd get something pretty close to the Thai restaurant Red Curry Soup.
It was really close, but the missing piece of the puzzle was a little bit of brown sugar. Then it was perfect.
If you choose not to use the brown sugar, this recipe is still good, don't get me wrong! But the sugar adds just a touch of sweetness that mimics the red curry broth in restaurant soups.
After going through all the work of making this, I realized that, other than the red curry, this is pretty similar to the Coconut Lime Tofu Soup I posted last year. (And I even mentioned the Thai restaurant in that post too.)
I blame this on the fact that after staying up three nights in a row , I was operating in a sleep-deprived state.
But let's not dwell on that. Let's dwell instead on the awesomeness that is this Thai Red Curry Soup.
The question I get most often is about the red curry paste. You are looking for the kind that comes in a jar and is typically in the international food aisle at the grocery store. I specifically use this one.
Make sure you use firm or extra firm tofu - anything else will be too soft and fall apart in your soup.
Be sure to use coconut milk here - not coconut cream. They are indeed two different ingredients. I used the lite coconut milk for a little less fat.
I used simple white mushrooms here, but you can swap them for something more exotic like shiitake or oyster mushrooms if you prefer.
As for the vegetable broth, I prefer to use homemade vegetable stock. But you can use your own favorite brand for a quicker preparation.
And if you love this Thai Red Curry Soup, be sure to check out these other delicious recipes:
For Serving (optional)
- green onions sliced
- fresh cilantro chopped
- fresh basil chopped
- lime wedges
- Bring broth and ginger to a boil over high heat.
- Once broth has come to a boil, use a slotted spoon to remove ginger.
- Add mushrooms and tofu and reduce heat to medium-low; cook about 5 minutes, or until mushrooms are softened.
- Stir in coconut milk, curry paste, and brown sugar.
- Remove from heat and ladle into bowls; serve with green onions, cilantro, basil, and lime wedges.