Thai Coconut Curry Soup
A good curry soup comes together quickly if your aromatics are ready. The goal is to build depth in the first few minutes, transforming raw paste into a base that coats the back of your spoon.
Don't rush the paste
The oil will separate from the coconut milk once it hits high heat; watch for the moment it turns glossy before adding the broth.
- Heavy-bottomed pot or dutch oven
- Wooden spoon
- Chef's knife
What goes in.
- 1 can (13.5 oz)full-fat coconut milk
- 3 tbspred curry paste
- 3 cupschicken or vegetable stock
- 1 lbshrimp, peeled and deveined
- 2 tbspfish sauce
- 1 tbspbrown sugar
- 1lime, juiced
- 1/2 cupfresh cilantro, chopped
Breaking the fat
Scoop the thick cream from the top of the chilled coconut milk can into the pan. Fry the paste in this fat until it darkens and the oil pools at the edges.
The method.
Fry the paste
Add the thick coconut cream to a medium pot over medium-high heat. Once it bubbles and separates, stir in the curry paste. Fry for 2 minutes until it smells sharp and pungent.
Simmer the base
Whisk in the remaining coconut milk and the stock. Bring to a gentle boil, then turn the heat down. Stir in the fish sauce and brown sugar.
Cook the protein
Drop the shrimp into the liquid. They are done the moment they turn opaque and curl into a loose 'C' shape, usually within 3 to 4 minutes.
Finish
Remove from heat immediately. Stir in the lime juice and taste. If it lacks punch, add a splash more fish sauce. Top with cilantro before serving.
Other turns to take.
Chicken version
Use thinly sliced chicken breast or thigh instead of shrimp; simmer until the meat is white throughout before finishing.
Vegetable version
Add bite-sized pieces of bamboo shoots, snap peas, or mushrooms when you add the stock.
When it doesn't go to plan.
Always taste the broth after adding the lime juice; the acid changes the perception of the salt.
If using a store-bought curry paste that seems mild, toast it for an extra minute to deepen the flavor.
Don't boil the soup vigorously after adding the lime, or the bright citrus notes will dull.
The ones that keep coming up.
Can I use low-fat coconut milk?
It is not recommended. The fat is required to fry the curry paste properly and gives the soup its necessary body.
How do I know if the fish sauce is too much?
Add it one tablespoon at a time. It should add a savory depth that disappears into the broth, rather than a sharp, fishy aftertaste.
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