This Thai Red Curry Yam Soup is a staple in our house since it is the quickest and easiest soup that you could make! This soup only uses six simple ingredients, is (accidentally) vegan, and comes together in 30 minutes!
The Perfect Soup for a Fall or Winter Day
This Thai Red Curry Yam Soup is a bit sweet, spicy, and salty…just what you want in a Thai-inspired soup! The yam adds a slight sweetness and lots of heartiness to the soup, while the onions and garlic act as staples in the recipe. All of these vegetables are in season right now, and are very inexpensive (even year-round), making this dish budget friendly! This Thai Red Curry Yam Soup really shines in the fall and winter months though when you want a warm and hearty soup with a bit of a kick!
Flavour-Packed Thai Red Curry Paste
The true star of this Thai Red Curry Yam Soup is the Thai red curry paste. I love how complex and flavourful Thai red curry paste is, and I like to use that to my advantage in this recipe. Thai red curry paste is filled with delicious chilis, lemongrass, galangal, garlic, shallot, kaffir lime leaf and salt. All of these ingredients are combined into a paste, making it a lot easier for home cooks to get that authentic Thai flavour at home… without having to find and cook all of those ingredients from scratch!
If you are strictly vegan or vegetarian, pay attention to the ingredients list on the Thai red curry paste that you buy. Some brands add fish sauce or shrimp/krill to their pastes, which unfortunately does not make this recipe vegan or vegetarian. I use Aroy-D brand Thai Red Curry Paste and that is 100% vegan!
Enjoy the Recipe!
I hope that you enjoy this delicious and hearty Thai Red Curry Yam Soup this fall and winter. Trust me, once you make this for you family and friends, they will be asking for it all the time! You’ve been warned!
Get the full recipe down below and check out my YouTube video to see how I make this Thai Red Curry Yam Soup from scratch! Enjoy!
Get the Recipe!
Thai Red Curry Yam Soup
- 1 tablespoon coconut oil
- 1 medium onion roughly chopped
- 1/4 cup Thai red curry paste (I use Aroy-D brand)
- 2 cloves garlic finely chopped
- 4 cups yam cut into 1 inch cubes
- 6-8 cups water
- 3/4 cup coconut milk
- 1/4 cup cilantro finely chopped
- Heat a large pot over medium-high heat. Once hot, add the coconut oil and let it melt.
- Add the onion to the pot and cook for 3-4 minutes, or until the onion begins to soften.
- Add the red curry paste to the pot and stir to combine. Cook for 2-3 minutes to release the flavours, then add in the garlic and cook for another 30 seconds.
- Add 1 cup of water to the pot and stir to dissolve the curry paste (so that it is not in big clumps).
- Add the yam to the pot, followed by enough water to just cover the yam and other vegetables. Bring to a boil then reduce the heat to medium and cook for 20 minutes, or until the yam is tender.
- Insert an immersion blender into the pot and blend until the soup is smooth. You can also do this in a high-speed blender, just make sure to not fill the blender up too much and make sure you leave a vent for steam to escape.
- Add the coconut milk to the pot and mix to combine. Serve warm with a garnish of cilantro and an extra drizzle of coconut milk. Enjoy!
- If you are strictly vegan or vegetarian, double check the ingredients list on the Thai red curry paste as some brands may add shrimp or fish.