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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.
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Red Thai Coconut, Spinach and Tomato Curry Soup

Light, fresh Red Thai Coconut Curry Soup for two — with spinach, tomato, and a silky coconut broth.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 2 servings
Author: Pam Werley

Ingredients

Red curry soup base

  • 2 tablespoons olive oil
  • 1 shallot chopped
  • 1 stalk lemongrass crushed
  • 3 strips lime zest 1" x ½"
  • 3 strips lemon zest 1" x ½"
  • 1–2 teaspoons grated fresh ginger
  • 1 teaspoon curry powder
  • 1–2 tablespoons Thai red curry paste ,green curry paste or Tom Kha paste
  • 6 cups water
  • 1 14 oz unsweetened full-fat coconut milk
  • Sea salt and fresh ground pepper
  • 1 teaspoon unsalted butter
  • 1–2 tablespoons brown sugar
  • 2–3 tablespoons fresh lime juice

Coconut Curry Soup Garnishes (Add-ins)

  • 2 tablespoon pine nuts , toasted
  • 1.5 oz mushrooms , thinly sliced
  • 1.5 oz fresh spinach leaves
  • 6–8 cherry tomatoes , quartered
  • 2 teaspoon tomato essence , optional, read more about tomato essence

Instructions

  • If using tomato essence, make the day before.
  • In a large saucepan, heat 1 tablespoon olive oil over medium. Sauté shallot, ginger, and crushed lemongrass until fragrant. 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”.
  • Add 6 cups 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. In the same skillet, melt butter and 1 tablespoon oil, then cook mushrooms with a pinch of salt until golden. Add spinach and cook until wilted. Season with salt and pepper. Set Aside.
  • Strain the soup (no blending needed!) and return to the pot over medium low heat. Whisk in brown sugar and lime juice. Taste and adjust seasoning. Need to cut the heat? Add more brown sugar. Need more bright citrus punch? Squeeze in more lime juice. Need to balance flavors? Add a bit more salt, and pepper.
  • Divide mushrooms, spinach, and cherry tomatoes among serving bowls. When heated through, ladle the coconut curry soup over the garnishes. Drizzle with tomato essence (if using) and sprinkle with toasted pine nuts.

Notes

Final Tips & Twirls Notes

  • This red curry soup gets better with a little rest—leftovers make a dreamy next-day lunch.
  • Tomato essence is optional, but if you have the time… your taste buds will send you a thank-you card.
  • Don’t be shy with the lime juice—it’s what keeps the coconut curry soup bright, not heavy.
  • If you want a thicker soup, whisk together 2 Tablespoons coconut curry broth with 1 Tablespoon cornstarch in a small bowl, then add. Repeat as necessary. Be sure to Taste and Adjust Seasoning after adding the cornstarch slurry.