Four-Ingredient Thai Coconut Curry Soup

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A silky, fragrant coconut curry soup with four main ingredients, balancing spice and creaminess in a quick and nourishing bowl. This Thai-inspired soup recipe, ready in about 20 minutes, pairs coconut milk, red curry paste, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 4 Thai cuisine 180 cal/serving

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Ingredients

14 oz (1 can) coconut milk
2 tbsp red curry paste
2 cups vegetable broth
1 tbsp fresh lime juice
1 cup sliced mushrooms
1/2 cup sliced red bell pepper
2 tbsp chopped, for garnish fresh cilantro
to taste salt

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Instructions

Step 1: In a medium saucepan, combine 14 oz coconut milk and 2 tbsp red curry paste. Whisk together and heat over medium heat for 3 minutes until aromatic and slightly thickened.
Step 2: Add 2 cups vegetable broth, 1 cup sliced mushrooms, and 1/2 cup sliced red bell pepper. Bring to a gentle simmer and cook for 7-8 minutes until vegetables are tender.
Step 3: Stir in 1 tbsp fresh lime juice and season with salt to taste. Remove from heat.
Step 4: Ladle the soup into bowls and garnish with 2 tbsp chopped fresh cilantro before serving.