If you think you don’t like curry or if you haven’t tried a Thai-inspired curry, this is the recipe for you. There is no bright yellow curry powder in sight, and instead, aromatics like onion, garlic, and ginger take center stage. Coconut milk lends subtle flavor, creaminess, and a touch of sweetness. Speaking of sweetness, there’s also a touch of coconut sugar (light brown sugar also works!) in this soup. Thai cuisine is all about a balance of flavors; here we have soy sauce and fish sauce for salty and umami flavor, rice vinegar for sour, crushed red pepper flakes or bird’s eye chili for spicy heat, and coconut sugar and milk for sweetness. No single flavor stands out; instead, the blending of these flavors forms something unique and definitely greater than the sum of its parts.
As a bonus, this curry comes together quick enough for a weeknight dinner! You can serve it as-is or with a scoop of jasmine rice on top (or cauliflower “rice” to keep it low-carb). And because the flavors are balanced and not too spicy, this soup is even kid-approved (but of course if your family likes things spicy, you can easily bump up the heat level!). I have one more tip for you: if you enjoy peanutty flavors in Thai food (like Pad Thai and Massaman Curry), stir two or three tablespoons of creamy peanut butter into this soup at the end of cooking and garnish it with chopped roasted, salted peanuts!
Here are a few more Thai-inspired recipes you might enjoy:
Peanutty Thai Curry Hummus by An Edible Mosaic Pork Satay with Thai-Peanut Sauce by RecipeGirl Thai Beef Lettuce Cups by Marla Meridith Thai Coconut Broccoli Soup by Eat Good 4 Life
