Pick your protein, use what’s in the refrigerator, finish with coconut cream and lime.
A flexible, fridge-friendly soup built around a spiced broth. The curry paste and lemongrass do most of the flavor work. Everything else is adjustable — protein, vegetables, heat level. Make it once and you’ll make it on rotation.
Make it a bowl. Make it your own.
Ingredients
The protein — pick one:
- chicken breast, cut into bite-sized pieces
- pork tenderloin or chops, thinly sliced
- shrimp, peeled and deveined
- white fish — cod or halibut — cut into chunks
- extra-firm tofu, pressed and cubed
- tempeh, sliced or cubed
- cooked chickpeas or lentils
The broth:
- 4 cups bone broth or vegetable broth
- 2 stalks lemongrass, smashed
- a thumb of fresh ginger, peeled and roughly chopped
- 1–2 bird’s eye chilies (optional)
- a few spoonfuls of Thai red curry paste
The vegetables — use what you have:
- 2 red onions, chopped
- 2 Japanese sweet potatoes, diced
- 1 head broccoli, cut into florets
- 1 can bamboo shoots, drained
- a handful of scallions, chopped
- mushrooms, bell peppers, snap peas, spinach, bok choy — all work
To finish:
- 1 can coconut cream
- juice of a lime
Method
- Build the broth. Combine broth, lemongrass, ginger, and chilies in a large pot. Bring to a gentle boil, reduce to a simmer, and stir in the curry paste until dissolved. Simmer 10–15 minutes to infuse.
- Cook the protein separately. Heat butter or coconut oil in a skillet over medium. Sauté your chosen protein until just cooked through. Set aside.
- Remove the lemongrass, ginger, and chilies from the broth. Add vegetables in stages — root vegetables first and cook 5–6 minutes, then broccoli, peppers, and bamboo shoots for another 5 minutes, then leafy greens in the last 2–3 minutes until just wilted.
- Add the cooked protein to the pot. Turn off the heat. Stir in the coconut cream and squeeze in the lime juice. Cover and let rest 10 minutes before serving — this is when the flavors come together.
Build It Your Way
- serve over jasmine rice or cauliflower rice
- finish with fresh cilantro or Thai basil
- a splash of fish sauce or tamari stirred in at the end
- more lime if you want brightness, more curry paste if you want heat
- a drizzle of chili oil on top
- top with toasted coconut flakes for texture
Adjust to your taste. Use what you have.
Swaps & Notes
- Coconut cream goes in off the heat — boiling it breaks the texture and dulls the flavor.
- Lemongrass and ginger are for infusing, not eating. Fish them out before adding vegetables.
- Cut vegetables to similar sizes so they cook evenly.
- Leftovers thicken as they sit — add a splash of broth when reheating.
- This soup is better the next day.
