Print

Coconut Curry Soup

Coconut Curry Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm, creamy soup packed with bright flavors, coconut milk, and curry paste, perfect for any night of the week.

Ingredients

Scale
  • 1 tablespoon coconut oil (or olive oil)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (adjust to taste)
  • 4 cups vegetable or chicken broth
  • 1 can (13.5–14 oz) full-fat coconut milk
  • 1 tablespoon soy sauce or fish sauce
  • 1–2 teaspoons brown sugar or maple syrup, to taste
  • 2 cups mixed vegetables (bell pepper, carrots, mushrooms, or snap peas)
  • 1 cup protein (cubed firm tofu, cooked shredded chicken, or peeled shrimp)
  • Juice of 1/2–1 lime, plus wedges for serving
  • Fresh cilantro and/or green onions, chopped
  • Optional: 4–6 oz rice noodles or 1–2 cups cooked rice
  • Salt and black pepper, to taste

Instructions

  1. Heat oil in a large pot over medium. Add onion and cook 3–4 minutes until soft. Add garlic and ginger; cook 30 seconds until fragrant.
  2. Stir in red curry paste. Cook 1 minute to deepen flavor.
  3. Pour in broth. Bring to a gentle boil, then reduce to a simmer.
  4. Stir in mixed vegetables. Simmer 5–8 minutes until just tender.
  5. Add coconut milk, soy or fish sauce, and brown sugar. Stir and keep at a gentle simmer (do not hard boil).
  6. Stir in tofu or cooked chicken. If using shrimp, add now and cook 2–3 minutes until pink. If using noodles, cook them separately and add to bowls.
  7. Turn off heat. Stir in lime juice and herbs. Taste and adjust salt, sweetness, lime, or heat. Serve with extra herbs and lime wedges.

Notes

This soup tastes even better the next day. Adjust spices and sweetness to your preferences.

Nutrition

Find it online: https://recipesunfolded.com/coconut-curry-soup/

×