Thai Curry Soup


A couple of weeks ago, I had one of the best Thai Curries while enjoying dinner out with friends. It was so good, that it inspired me to channel my inner Asian cook and to prepare a Thai Curry Soup equally delicious. Without any artificial additives, this curry soup is super tasty and aromatic. I love the spicy twist of the curry. And the best part of it: The ingredients are added at the very end, in this way everything is super fresh!


Curry pastes are the basic ingredient for any Thai Curry and render it the characteristic taste. Besides the aroma, they also determine the spiciness of the dish. Therefore, curries like this are spicy in general. By adding more coconut milk (or using less paste), the curry will become milder. However, the typical spice of the curry paste will always remain.

Thai Curry Soup

Ingredients (4 persons)

  • Vegetable broth (1 l)
  • Coconut milk (250 ml)
  • Bamboo shoots
  • Yellow curry paste (2 tbsp)
  • Fish sauce (2 tbsp)
  • Garlic clove, small onion, red chili pepper, ginger
  • 1 carrot
  • Rice noodles
  • Spinach leaves
  • Beef fillet (slightly frozen), shrimps
  • Coriander
  • Thai Basil (optional)




        1. For the soup, finely chop the onion, garlic, ginger and the chili pepper. Briefly fry them in some olive oil. Next, add some vegetable broth with 2 tbsp. of yellow curry paste and fish sauce – let it boil up briefly. Add the chopped carrots & bamboo shoots and let it simmer for about 15 minutes. Add the coconut milk in the end and let it cook for 5 another minutes.

         2. In the meantime, cook the rice noodles in another pot. It is essential to stick to the short boiling time of 3 minutes – otherwise they very quickly become too soft! Rinse and quickly cool the noodles with cold water and put aside. To prepare the beef, use a slightly frozen piece of fillet and cut the raw meat it into very thin slices (it will be added to the soup later). Fry the shrimps in some oil and season with salt, paprika and some chili powder.

   3. It`s finally time to serve. Pour some soup into a bowl; make sure that it is still very hot. Simmer the raw thinly sliced beef fillet in the broth (it will take about 2 minutes). Next, add some noodles and spinach leaves to the bowl. Sprinkle some coriander (and Thai basil if available) and top the curry soup with some pieces of shrimp.



Note: Thai basil is an essential ingredient for many Thai curries. However, in other countries it is not that common and it might be hard to find. In this case, you can sprinkle some coriander, which is also widely used in the Asian cuisine.