Thai Coconut Curry Soup
6 servings
30 minutes
Thai coconut soup with curry is a vibrant embodiment of tropical flavors from Southeast Asia. Its origins are rooted in Thai cuisine, where the harmony of ingredients plays a key role. The creamy tenderness of coconut combines with the tartness of lime, while the spicy notes of curry and chili add depth and richness to the dish. Marinated shiitake mushrooms provide a unique texture, while ginger and garlic reveal aromatic complexity. This soup not only warms but also refreshes at the same time, making it perfect for a leisurely dinner or an exotic culinary journey. Served warm and garnished with green onions, it beautifully complements main dishes of Thai cuisine. Thai coconut soup is a balance of sweet, sour, salty, and spicy that makes it unforgettable.
1
Marinate shiitake mushrooms in the juice of 0.5 lime and a pinch of salt.
- Lime: 1.5 piece
- Sea salt: to taste
- Shiitake mushrooms: 5 piece
2
In a blender, grind the coconut flesh and mix with the milk of 1 coconut until smooth.
- Coconut: 3 pieces
- Coconut: 3 pieces
3
Add ginger, juice of 1 lime, olive oil, dates, salt, soy sauce, garlic, curry, and chili. Blend everything thoroughly until smooth.
- Grated ginger: 1.5 teaspoon
- Lime juice: 2 tablespoons
- Olive oil: 100 ml
- Dates: 3 pieces
- Sea salt: to taste
- Unfermented (hydrolysed) soy sauce: 1 tablespoon
- Garlic: 2 cloves
- Curry powder: 1 teaspoon
- Chili powder: 1 teaspoon
4
Take the mushrooms out of the marinade. Add to the soup with chopped green onions.
- Shiitake mushrooms: 5 piece
- Spring onion: 3 pieces
5
Carefully heat the soup until warm.