Coconut-curry Soup Recipe

Prepare aromatics

Peel and finely chop the yellow onion. Mince the garlic and grate or finely mince the ginger. Heat a large Dutch oven or heavy pot over medium heat and add the vegetable oil.

When the oil is shimmering, add the chopped onion and a pinch of salt. Sauté for 4–5 minutes until softened and translucent.

Add the minced garlic and ginger and cook 30–45 seconds until fragrant (do not brown). Stir in the Thai green curry paste, ground coriander and ground cumin. Cook, stirring, for 1–2 minutes to bloom the spices and mellow the curry paste.

Add the cubed sweet potato, cubed butternut squash, sliced shiitakes and sliced red bell pepper to the pot. Toss to coat with the aromatic-curry mixture and cook for 3–4 minutes, stirring occasionally, to start softening the vegetables.

Pour in the vegetable broth and water, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to a simmer. Cover partially and simmer for 12–15 minutes, or until the sweet potatoes and butternut squash are tender when pierced with a fork.

Stir in the coconut milk and continue to simmer gently for 4–5 minutes to warm the coconut milk through and meld flavors. Do not boil vigorously after adding coconut milk to prevent separation.

Stir in the fish sauce (or soy sauce), brown sugar, and lime juice. Taste and adjust seasoning with salt and black pepper. If you want more heat, add red pepper flakes or sliced fresh chili to taste.

If you prefer a smoother, creamier texture, use an immersion blender to partially puree about one-third to one-half of the soup in the pot until you reach the desired body. Alternatively, transfer a portion to a blender, puree, and return to the pot. Stir to combine.

If using cooked rice or rice noodles, add them to individual bowls and ladle the hot soup over them, or stir in cooked rice to the pot to warm through (do not overcook noodles in the pot; add cooked noodles to bowls to serve).

Stir in chopped cilantro and optional Thai basil leaves just before serving for fresh herbal brightness.

If using pan-fried tofu, brown tofu cubes in a separate skillet with a little oil until golden on all sides, then either add to the pot to warm for 1–2 minutes or place on top of bowls when serving.

Serve the soup hot with lime wedges on the side for extra acidity. Garnish with additional cilantro, basil, and a drizzle of coconut milk if desired.