Coconut Curry Soup
This Coconut Curry Soup is a comforting, aromatic dish bursting with coconut milk, curry spices, and fresh vegetables. It’s creamy, flavorful, and perfect for warming up on chilly days — with an option to make it vegan or add protein for a heartier meal.
Equipment
- Large pot or Dutch oven
- Wooden Spoon
- Cutting board and knife
Ingrédients
Base & Aromatics
- 1 tbsp coconut oil or olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
Soup Flavor Base
- 2 tbsp red curry paste
- 1 tbsp soy sauce or tamari
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk full-fat for creamier texture
Vegetables & Add-ins
- 1 cup carrots thinly sliced or julienned
- 1 cup red bell pepper sliced
- 2 cups baby spinach or kale
- 1 cup rice noodles (optional) or serve over jasmine rice
- 1 tbsp lime juice freshly squeezed
Optional Protein
- 1 cup cooked shrimp, tofu cubes, or shredded chicken
Garnish
- Fresh cilantro and lime wedges for serving
Instructions
- In a large pot, heat coconut oil over medium heat. Add onion and cook for 3–4 minutes until soft and translucent.
- Add garlic and ginger; sauté for 1 minute until fragrant. Stir in red curry paste and cook for another 30 seconds to release the spices.
- Pour in vegetable broth and coconut milk. Stir to combine and bring to a gentle simmer.
- Add carrots and bell pepper. Simmer for 10–12 minutes, until vegetables are tender but not mushy.
- If using rice noodles, add them directly to the soup and cook for 3–4 minutes until soft. Stir in soy sauce and lime juice.
- Add spinach (or kale) and optional protein such as shrimp, tofu, or chicken. Heat through for 2–3 minutes.
- Taste and adjust seasoning with more soy sauce or lime juice. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
This coconut curry soup is endlessly adaptable — swap vegetables for what’s in season, or add chili flakes for extra heat. Keeps up to 3 days in the fridge and reheats beautifully. Perfect for cozy, flavorful weeknight meals.