If you're craving a bowl of something bright, vibrant, and deeply flavorful, this red Thai curry soup is a keeper. Think of it as the elegant, lighter broth-style cousin to a traditional thick curry-silky and aromatic, but never heavy. It's small-batch (perfect for two), weeknight-friendly, naturally gluten free, and completely dairy free-thanks to the magic of smooth coconut milk. Tender spinach, golden sautéed mushrooms, toasted pine nuts, and a drizzle of tomato essence give this soup layers of flavor and texture that make every spoonful sing.

Red Thai Coconut, Spinach, Tomato Curry Soup in a black bowl with a white rim held in a women's hands wearing a beige sweater.

"Tomato Essence, did you say? What is that?" Think of it as the delicate, flavorful water that slowly drips out when fresh tomatoes are lightly salted, crushed, and left to strain. It's bright, clean, and deeply tomato-y-without a single chunk in sight.

This Thai coconut curry soup was inspired by a dinner aboard a river cruise I took with my husband and my 80-something-year-old mom. One night, we were treated to a 7-course "Chef's Table" experience. One course, poetically called "Tease the Senses," was a coconut curry soup with spinach, mushrooms, toasted pine nuts, and that whisper of tomato essence. Chef Ali, generously shared his recipe-but between the Tom Kha paste, lime leaves, and Mondamin (a thickener I'd never even heard of!), it wasn't exactly pantry-friendly.

So, I rolled up my sleeves and crafted a light, brothy curry soup version using simple, accessible ingredients. The only part that takes time is making the tomato essence-but it's hands-off and absolutely worth it.

Why This Red Thai Curry Soup Works

Perfectly portioned for two -no vat of leftover soup taking up fridge space.
Light, fresh, and flavor-packed -Think silk pajamas for your taste buds.
Pantry-friendly swaps -no hunting down specialty curry ingredients.
Optional tomato essence that adds a garden-bright lift.

Coconut Milk Tip: Use full-fat coconut milk-always. Don't even think about reaching for the light version. It's like sending skim milk to do cream's job. Full-fat gives this soup its silky body and luxurious flavor.

Shopping Hack (Cooking for Two): Skip the 5-ounce spinach bags and mushroom cartons that linger in your fridge long after the soup's gone. Head to the salad bar instead-grab just what you need, no waste, no leftovers, and it's usually cheaper too.

Ginger Tip: Buy more than you need. Grate it, tuck it into a small mason jar, and stash it in the freezer. It's your secret flavor booster insurance policy for future soups, stews, and curries.

"I cannot say enough about this delightful soup! It starts with a bright tomato flavor, then gently reveals nuanced taste layers and textures as you savor each spoonful. I didn't want the experience to end, while simultaneously being unable to put down my spoon!" -Laura J, reader (and taste tester)

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Why This Red Thai Curry Soup Works
What you'll need
How to Make Thai Coconut Curry Soup
Preparing Mushrooms Notes
Related
Pairing
Red Thai Coconut, Spinach and Tomato Curry Soup
Small-Batch Recipes for Big Wins

What you'll need

Red thai coconut spinach tomato curry soup ingredients on a white marble counter and wet ingredients in small glass bowls

Coconut Curry Soup Aromatics

Shallot- contributing a range of savory, sweet, and aromatic compounds that add complexity and depth to this coconut curry soup recipe
Lemongrass - crush with the flat side of a knife to release its citrusy flavor accents.
- No lemongrass? Here is what you can add to emulate the same flavors: Lemon zest + fresh ginger + cilantro stalks or arugula. Consequently, we are already adding lemon zest and ginger to the broth, I would just throw in a spig or two of cilantro or arugula to substitute for lemon grass.
Lime and lemon zest strips - brightens the broth without needing lime leaves.
Fresh ginger - gives warmth and depth. (Grate extra and freeze for easy use in stews, curries, and soups later.)
Curry powder - bringing that iconic curry flavor to the broth.

Red Curry Soup Ingredient Essentials

Chef Ali Sidik, used Tom Kah or Kha Paste, which you can buy online. But, we're going pantry-friendly here:

Red Thai curry paste - the closest flavor match.
- Optional swap: Green Thai curry paste for a milder, herbier vibe.
Coconut Milk - And not just any coconut milk… we're talking the full-fat kind. Don't even think about grabbing the light version-it's like sending skim milk to do cream's job. Full-fat coconut milk gives this broth its signature silkiness and that subtle, luxurious flavor that makes the whole bowl sing.

Tomato Essence (Optional)

This is that extra something-something. It's a light, clear tomato liquid made by macerating and straining fresh tomatoes-pure garden magic. It's easier than you think to make, read more about my Tomato Essence recipe.

Garnishes (or Add-Ins, Depending on Your Mood)

With the addition of these ingredients, this light broth transforms into a spinach curry or tomato curry - depending on what you toss in. Some call them garnishes, others call them flavor builders, but either way, they take this soup from simple to spectacular.

Mushrooms, pine nuts, cherry tomatoes, spinach and lime on a white counter to garnish the red thai coconut curry soup recipe.

Mushrooms - sautéed shiitake or chestnut for a meaty bite.
Spinach - silky, bright, and just wilted for that perfect tender texture.
Cherry tomatoes - halved for juicy pops of sweetness.
Toasted pine nuts - a little crunch that brings nutty depth.
Tomato essence - a few golden drops to finish, if you're feeling fancy.

See recipe card for quantities.

How to Make Thai Coconut Curry Soup

The day before (optional): If using tomato essence, start the maceration process. This means chopping salting and letting the juices release from your tomatoes.
In a large saucepan one that is large enough to hold 8 cups, put enough olive oil in the bottom of the pan to keep the aromatics from sticking. Sauté shallot, ginger, and crushed lemongrass until fragrant over medium heat. Add lime and lemon zest strips and curry powder, give it a good stir.
Stir in the red Thai curry paste and cook 30 seconds to "bloom" it-basically, you're waking it up and coaxing out its best flavor.
Add water and let simmer for 30 minutes. Stir in the coconut milk and simmer another 30 minutes.
Meanwhile, toast the pine nuts in a dry skillet. Remove and set aside. Add spinach and cook until wilted. Season with a pinch of salt and a good grind of pepper.

Golden brown mushrooms in a black skillet to garnish the red thai coconut spinach tomato curry soup.

In the same skillet, melt equal parts butter and oil, then cook mushrooms with salt until golden. See the section below about preparing mushrooms.

Spinach and mushrooms in a black saute pan for the red thai coconut spinach tomato curry soup.

Add spinach and cook until wilted. Season with a pinch of salt and a good grind of pepper.

Divide mushrooms, spinach, and cherry tomatoes among serving bowls.
Strain the soup (no blending needed!) and return to the pot over medium low heat. Season with brown sugar, lime juice, salt, and pepper. If it needs thickening, whisk in a cornstarch slurry. Do this: Mix 2 Tablespoons coconut curry broth with 1 Tablespoon cornstarch in a small bowl, then add. Give it a good stir. Repeat if needed. Taste and adjust seasoning.
When heated through, ladle the coconut curry soup over the garnishes. The hot broth will warm the spinach, mushrooms and tomato. Drizzle with tomato essence (if using) and sprinkle with toasted pine nuts. I like to pass extra tomato essence for your guest to add more of this garden-fresh flavor booster.

Red Thai Coconut Spinach Tomato Curry broth ladled over garnishes in one bowl, pot of coconut curry broth, jar of tomato essence on white marble counter.

Preparing Mushrooms Notes

Mushrooms are little sponges, so don't wash them unless you like soggy sadness. Instead, brush them gently with a damp paper towel or use a mushroom brush. To avoid bland, watery mushrooms, cook them over medium-high heat with plenty of butter or oil, a pinch of salt, and patience. That's how you get that irresistible golden edge.

Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.

Looking for other coconut curry recipes like this? Try these:

Pairing

These are my favorite dishes to serve with red thai curry soup:

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Red Thai Coconut, Spinach and Tomato Curry Soup

Why This Red Thai Curry Soup Works