3 Inventive Recipes for Thai Wai Coconut Curry

The combination of fragrant curry spices and creamy coconut is simply irresistible. While we love the original recipe of our Thai Wai Coconut Curry, we thought why not add some more recipe variations?

We created a vegan variation, seafood, and the lighter version with added heat. It's always wonderful to discover new recipe variations that are both flavorful and comforting, and this soup is the perfect example.

This is going to be a hit with anyone who loves Thai cuisine or is looking to try something new and exciting.

Vegetable Variation

This is a satisfying and nourishing meal that is perfect for any occasion. Whether you're a vegan, vegetarian, or simply looking to add more plant-based meals to your diet, this dish is sure to be a hit. We are using cauliflower and frozen spinach as a substitute for shredded chicken. For this recipe you will also need:

• 4 cups vegetable broth (32 oz.)
• 1/2 head of Cauliflower chopped
• 1 box frozen spinach or 2 cups of chopped fresh spinach
• 1 can (14 oz.) unsweetened coconut milk

Here’s What You Do:

1. In 4-quart pot, add broth bring to boil.
2. Reduce heat to medium-low, stir in cauliflower, spinach and soup mix, cover, and cook for 15 minutes.
3. Stir in coconut milk, cover, and simmer over low heat for 10 minutes and serve.
4. Simmer over low heat for 10 minutes and serve.

Seafood Variation

In this variation we use ¾ lb of Halibut cut into 1-inch cubes. You can also use shrimp in this version. This seafood variation of our Thai Wai Coconut Curry soup is a delicious and flavorful dish that is perfect for any seafood lover. It’s a satisfying dish perfect for cozy nights!

You Will Also Need:

• 4 cups chicken broth (32 oz.)
• 3/4 lb of Halibut cut into 1-inch cubes or shrimp peeled and deveined
• 1 can (14 oz.) unsweetened coconut milk
• 1 can (4 oz) diced mild green chiles

Here’s What You Do:

1. In 4-quart pot, bring broth to a boil
2. Bring chicken broth to a simmer. Add contents of soup mix. Add the fish, or shrimp.
3. Bring back to a boil, reduce heat and simmer 15 minutes on low heat.
4. Stir in one can of coconut milk and one small can of green chiles, mild or hot.
5. Simmer again, covered for 15 minutes and serve!

Lighten up!

Our original recipe requires two cans of unsweetened coconut milk so we thought of using just one can to make it more budget friendly. The richness of the coconut milk is beautifully balanced with the additional heat from the green chiles. With each spoonful, you'll taste the warmth of the spices, the creaminess of the coconut, and the tender juiciness of the chicken, all coming together in perfect harmony.

You Will Also Need:

• 4 cups chicken broth (32 oz.)
• 3-4 boneless, skinless chicken thighs (12 oz.) or 2-3 chicken breasts (12 oz.)
• 1 can (14 oz.) unsweetened coconut milk
• 1 can (4 oz) diced mild green chiles

Here’s What You Do:

1. Poach chicken in 1 quart simmering water for ten minutes, covered. Remove chicken to a cutting board and shred with knife and fork to bite-size pieces. Set aside.
2. In 4-quart pot, bring broth to a boil
3. Stir in contents of Thai Wai Coconut Curry Mix and the shredded chicken.
4. Bring back to a boil, reduce heat and simmer 15 minutes on low heat.
5. Stir in coconut milk and green chiles.
6. Simmer again, covered for 10 minutes and serve!Optional: Serve with a squeeze of lime

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

Do you have other inventive variations for our Thai Wai Coconut Curry Soup? Send it to eunice@frontiersoups.com and we’ll feature it in our blog.