Thai Curry Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 172.9
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 954.1 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Thai Curry Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


Spicy and Delicious. Sneak your veggies into this creamy soup. Spicy and Delicious. Sneak your veggies into this creamy soup.
Number of Servings: 5


    2 small onions (or 1 large) cut fine
    3 large carrots (cut into 1/2 inch pieces)
    1 large yam (about 2 cups peeled and cut into 1/2 inch pieces)
    4 cups of vegetable broth
    1 tbsp oil
    2 inch piece of ginger minced
    1 Tbsp of Thai red curry paste (no fish sauce in ingredients)
    1 can of coconut milk (fresh or canned) ( I used canned)
    handful of fresh cilantro (coriander leaves) for garnish


Heat oil in a large heavy bottomed pan, add onions and saute until the onions are cooked and transparent

Add minced ginger and stir for a few seconds.

Add rest of the vegetables, salt to taste, water or broth and thai red curry paste and let it simmer until the vegetables are cooked.

Finally add coconut milk heat gently till the soup begins to bubble and simmer again. Add additional red chilli powder at this point if you want more heat.

Remove from heat and serve hot after garnishing with fresh cilantro

Serving Size: makes 5 bowls of soup

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.