Thai Curry Soup

I love seafood!  I love anything with coconut milk.  I walk in a Thai Restaurant and the first thing I look for is anything with seafood and coconut milk.  My tolerance for spicy food is low but I am adventurous enough to at least try something mildly spicy.  I discovered that the difference between the red, green and yellow curry is the level of spiciness.  The red is the spiciest where red chili peppers are added. Green curry paste uses green chilies and the yellow curry paste uses turmeric.

It rains here every now and then and this is a perfect dish for a cold rainy day.  I have added some substitutes for vegetarians, fewer calorie options and replacement for ingredients that are not readily available.

Thai Curry Soup  


1 onion, diced

1-2 tbsp curry paste (amount according to level of heat required)

1 clove garlic

2 stalks lemongrass, green ends removed and pounded

(substitute – zest of 1 lemon = 2 stalks lemongrass, or lemon leaves)

small piece fresh ginger,chopped

8 cups chicken stock or vegetable broth

1 can coconut milk (option – light coconut milk)

1 tbsp thai fish sauce (option – sea salt)

1 cup crimini or button mushrooms, sliced in half

1 lb shrimps, peeled and deveined with the tail on.

1T brown sugar

1/2 cup chopped cilantro and/or mint leaves


Heat the oil in a large, heavy saucepan over medium high heat. Saute the curry paste and ginger. Then add the onions and lemongrass and cook for 2 minutes. Add the garlic and cook until golden brown.Then add stock and simmer for 10 minutes. Season with 1/2 teaspoon salt. On a very low boil, let the soup cook 15 minutes to bring out the vegetables’ flavor. Add in the shrimp, mushrooms, fish sauce, sugar and coconut milk. Cook another 7 minutes to blend flavors, then taste for salt and transfer to serving bowls. Top with cilantro.

For added bulk, add rice noodles.

VEGETARIANS: Substitute 1T soy sauce and 2t fresh lime juice for the fish sauce. Tofu is really delicious in this soup.


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