Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add minced garlic and grated ginger, letting them sauté until fragrant. This forms the flavor base of your soup.

Stir in 2–3 tablespoons of Thai curry paste. You can adjust the amount depending on your spice preference. Cook the paste with the aromatics for about 1–2 minutes to release its flavors. This step ensures that your soup is infused with authentic Thai flavors.

Pour in 4 cups of chicken or vegetable broth and 1 can (14 ounces) of coconut milk. Stir well to blend the curry paste with the liquid. Bring this to a gentle simmer.

Toss in your choice of vegetables and protein. For a chicken Thai curry soup, sliced chicken works beautifully. If you’re going for a vegetarian Thai soup, tofu or chickpeas are both excellent options. Cover and cook for 10–15 minutes, or until the vegetables are tender and the protein is cooked through. For another hearty chicken and vegetable dish, try this Spinach Artichoke Chicken Bake Recipe.

Enhance the soup by adding 1–2 tablespoons of fish sauce (or soy sauce for vegetarians), a dash of lime juice, and a pinch of sugar. This step is crucial for achieving the classic balance of sweet, sour, salty, and spicy that defines Thai cuisine.

Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, or green onions. You can also sprinkle chopped peanuts or add a swirl of lime zest for added texture and flavor. Serve hot and enjoy!