The Most Flavorful Thai Curry Soup Recipe: Pineapple Curry Soup

Thai soup is an absolute staple in my household - with this soup recipe being made entirely by me and containing all of the flavours of a Thai pineapple coconut curry in soup form. 

This soup can be served as leftovers for days in the fridge, and it's a crowd-pleaser. If you're a fan of Asian flavours and are looking to spice up your dinner plans, this is the soup for you!  It’s a simple recipe once it all comes together, but it is packed full of flavour and is versatile for you to make it however you prefer it. 

It’s deliciously creamy and spicy with a mouthwatering array of flavours, and it’s a hearty soup packed full of vegetables. 

Ingredients

For the flavourful seasoning blend:

• Fresh lemongrass (cut stalks in half and add them for flavour, remove when serving) 
• Coriander seed ground
• Curry powder
• Madras curry powder (optional)
• Puree ginger
• Puree garlic
• Thai red curry paste
• Chilli oil
• Garlic powder
• Onion powder

For the main soup: 

• Carrots
• Potatoes
• Kale (I used red kale)
• Onion (one)
• Garlic 
• Pineapple (I used canned tidbits)
• Coconut milk (two cans)
• Prawns 

To make the soup as flavourful as possible, blend the spices together in a medium sized bowl, season to desired flavours, rather than measuring. Use a good amount of each seasoning, and do not use too much chili oil. The Thai curry paste should be the most used flavour in the soup spice blend. Set this aside to be added to the soup later. 

Chop up the carrots, onion, potatoes, kale, and garlic. Peel the potatoes and carrots if desired before chopping. Once everything is cut up, add the onion, prawns and garlic to your pot on about medium heat, stirring and cooking in chili oil until fragrant and the prawns are beginning to be cooked through. Then add one can of coconut milk alongside your seasoning blend (I added the coconut milk to the blend to have it all together) stirring together and gradually adding other ingredients to the soup. Add desired amount of water to thin out and add volume to the broth of the soup, careful not to dilute it too much. Add the second can of coconut milk (I also added some silk coconut milk as it is thinner and great for broth), and the rest of the vegetables and canned pineapple, stir occasionally and simmer until the veggies are cooked and you are ready to serve the soup.