Savor the rich and aromatic flavors of Split Thai green curry soup with coconut milk. This delightful culinary creation transports your taste buds to the heart of Thailand, where the vibrant fusion of fragrant herbs, fiery green chilies, and creamy coconut melds into a harmonious symphony of taste and texture. Each spoonful is a tantalizing journey through the depths of Thai cuisine, promising an unforgettable dining experience that embraces both the bold and the comforting aspects of this iconic dish.
Thai green curry soup with coconut milk recipe
Thai green curry soup with coconut milk, also known as "Gaeng Keow Wan" in Thai, is a popular Thai dish renowned for its harmonious blend of spicy, sweet, and creamy flavors. This vibrant and aromatic soup is made using a green curry paste composed of ingredients like green chilies, lemongrass, garlic, galangal, and various aromatic herbs. Coconut milk is added to create a creamy and slightly sweet base, while vegetables, proteins (such as chicken, shrimp, or tofu), and often Thai basil leaves contribute to a diverse and satisfying texture. It's typically served with steamed rice and can be adjusted in terms of spiciness to suit individual preferences. Thai green curry soup is a staple in Thai cuisine, offering a balance of heat, freshness, and richness in every bowl.
Ingredients
- 1 can (13.5 oz) of coconut milk
- 2-3 tablespoons green curry paste (adjust to your spice preference)
- 1 cup of sliced chicken, shrimp, or tofu (or your choice of protein)
- 1 cup of mixed vegetables (bell peppers, bamboo shoots, eggplant, etc.)
- 1-2 tablespoons vegetable oil
- 2-3 kaffir lime leaves (optional)
- 1-2 teaspoons fish sauce (or soy sauce for a vegetarian option)
- 1-2 teaspoons sugar
- Thai basil leaves for garnish
- Cooked jasmine rice for serving
Instructions
- Heat the vegetable oil in a large pan or wok over medium heat. Add the green curry paste and cook for a few minutes until it becomes fragrant.
- Pour in half of the coconut milk and stir it into the curry paste. Cook for a few more minutes, allowing the flavors to meld together.
- Add your choice of protein (chicken, shrimp, or tofu) and cook until it's partially done.
- Add your choice of protein (chicken, shrimp, or tofu) and cook until it's partially done.
- Add the mixed vegetables and stir-fry for a few minutes until they begin to soften.
- Pour in the remaining coconut milk and add the kaffir lime leaves (if using). Simmer for about 5-7 minutes, or until the protein is fully cooked and the vegetables are tender.
- Season the soup with fish sauce (or soy sauce) and sugar to taste. Adjust the spice level by adding more green curry paste if desired.
- Serve the Thai green curry soup hot over cooked jasmine rice.
- Garnish with fresh Thai basil leaves before serving.Enjoy your homemade Thai green curry soup with coconut milk!
Video
Notes
One important thing to note when making Thai green curry soup with coconut milk is to be cautious with the amount of green curry paste you use. Green curry paste can vary in spiciness depending on the brand, so it's a good idea to start with a smaller amount and taste as you go. You can always add more paste to increase the heat, but it's challenging to reduce the spiciness once it's too hot for your liking. This way, you can ensure the soup is at your preferred level of spiciness and enjoy a flavorful but not overwhelming dish.
Nutrition
Serving: 75g
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