Thai coconut curry soup

Coconut milk brings creaminess, while curry paste adds chilli, aromatics and spices. Lime juice and fish sauce are often added at the end to balance the richness with sourness and savouriness.

Start with less curry paste and add more coconut milk or unsweetened coconut cream to soften the heat. A squeeze of lime can brighten the flavour without adding more chilli.

Once the coconut milk and stock are hot, simmer gently rather than boiling hard; about 10–15 minutes is usually enough for the flavours to come together. Add quick-cooking ingredients such as prawns near the end so they do not turn tough.

Sliced mushrooms, aubergine, bamboo shoots and greens all work well. For a heartier bowl, add rice noodles, tofu, chicken or prawns; finish with lime, coriander or Thai basil.

Yes, though coconut milk can separate slightly after thawing. Cool the soup promptly, freeze it in portions, then thaw and reheat gently while stirring; add fresh herbs and lime afterwards.

Keep the soup at a gentle simmer instead of letting it boil vigorously, especially after adding coconut milk. If it separates, whisk or stir it over low heat; the texture may become smoother, though it can remain a little grainy.

Both are common choices: serve it as a soup with rice on the side, or add rice noodles for a more filling bowl. Use lime and fresh herbs at the table to lift the creamy broth.

A pouch of about 283 g is a common portion. It provides 102 kcal and 2.3 g of protein.