Coconut Curry Soup

The first time I made Coconut Curry Soup, the aroma that filled my kitchen was unforgettable. Warm coconut, a hint of ginger, and that earthy fragrance of curry mingled in the air like a comforting hug. Each spoonful was creamy and fragrant, balancing richness with just the right touch of spice. It reminded me of those cozy nights when the world slows down, and a bowl of hot, flavorful soup feels like the best thing you could hold.

This creamy coconut curry soup is a fusion of simple ingredients and big flavor. It starts with a silky coconut milk base, gently simmered with curry paste, garlic, and a splash of lime juice for brightness. Then come the vegetables, tender and colorful, soaking up the spiced coconut broth until every bite feels layered and full. You can keep it light with tofu and greens, or make it hearty by adding shrimp or shredded chicken. Just like the comforting Creamy Lemon Chicken Orzo Soup, this dish proves that comfort and health can happily share the same bowl.

What makes Coconut Curry Soup so special is its versatility. It can be mild and soothing or bold and fiery, depending on the curry you use. Red curry gives it warmth and color; yellow curry adds a soft sweetness; and green curry delivers an herby, tropical kick. Plus, coconut milk adds that lush creaminess without needing heavy cream, making it naturally dairy-free. Serve it with a side of Cracker Barrel Biscuit Recipe for dipping, or pour it over steamed rice for a more filling meal.

Beyond its taste, there’s something deeply comforting about cooking this soup. Watching the coconut milk swirl together with curry and vegetables feels therapeutic, almost meditative. It’s the kind of meal that satisfies both body and soul. And when you serve it hot, with a squeeze of lime and a sprinkle of fresh cilantro, the first bite will transport you somewhere warm and calm a tiny vacation in a bowl.

Creamy, fragrant, and full of vibrant flavor, this Coconut Curry Soup is pure comfort in a bowl. 🥥
Made with coconut milk, curry, and fresh veggies, it’s rich yet light at the same time.
Every spoonful bursts with warmth, spice, and that silky coconut texture you’ll fall in love with.
Perfect for chilly nights, cozy dinners, or anytime you crave something soothing and nourishing.
Trust me, one taste of this creamy coconut curry soup, and you’ll be making it on repeat.

Coconut Curry Soup

This Coconut Curry Soup is creamy, fragrant, and deeply comforting. Made with coconut milk, curry paste, and fresh vegetables, it brings together the perfect balance of spice, sweetness, and silkiness in every spoonful. Whether you keep it vegan or add your favorite protein, this easy homemade soup will quickly become a cozy weeknight favorite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 5 minutes mins

Total Time 40 minutes mins

Course Dinner, Healthy Soup

Cuisine Asian-inspired

Servings 4

Calories 290 kcal

Equipment

• 1 Large pot or Dutch oven for cooking soup evenly
• 1 Wooden spoon to stir curry and coconut milk
• 1 Cutting board and knife to chop vegetables
• 1 Measuring cup for coconut milk and broth
• 1 Ladle For serving

Ingredients

  

• 1 tbsp coconut oil or olive oil
• 1 small onion finely chopped
• 3 garlic cloves minced
• 1 tbsp ginger grated
• 2 tbsp red curry paste adjust to spice level
• 1 can 14 oz coconut milk full-fat for creaminess
• 3 cups vegetable broth or chicken broth
• 1 medium carrot thinly sliced
• 1 red bell pepper sliced
• 1 cup mushrooms sliced
• 1 tbsp soy sauce or tamari for gluten-free
• 1 tbsp lime juice fresh squeezed
• 1 tsp brown sugar balances spice
• 1 cup baby spinach or kale
• 2 tbsp cilantro chopped for garnish
• optional protein tofu chicken, or shrimp

Instructions

 

• Sauté aromatics: Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and cook for 2 to 3 minutes until fragrant.
• Add curry paste: Stir in the red curry paste and cook for 1 minute to release its flavor.
• Pour liquids: Add coconut milk and broth, stirring until well combined. Bring to a gentle simmer.
• Add vegetables: Add carrots, bell pepper, and mushrooms. Simmer for 10 to 12 minutes until tender.
• Season and balance: Stir in soy sauce, lime juice, and brown sugar. Taste and adjust for spice or salt.
• Add greens and protein: Add spinach and optional tofu, chicken, or shrimp. Simmer for another 3 to 4 minutes until heated through.
• Serve hot: Ladle into bowls and top with fresh cilantro. Serve with a side of the 3 Ingredient Biscuit Recipe or steamed jasmine rice for a satisfying meal.

Notes

• For a thicker soup, simmer uncovered for the last 5 minutes.
• Use green curry paste for a fresher, herbal version or yellow curry for a mild, sweet flavor.
• Swap spinach for kale or bok choy for a heartier bite.
• Add cooked noodles to turn this into a noodle bowl.
• Leftovers store beautifully in the fridge for up to 3 days; reheat gently and stir before serving.

Keyword coconut curry soup, coconut milk soup, creamy curry soup, spicy coconut soup, Thai-inspired soup

Share Your Twist on This Coconut Curry Soup!

Did you give your Coconut Curry Soup a little twist? Maybe you added shrimp for extra flavor, swapped the veggies for sweet potatoes, or used green curry paste for that bright herby kick. We love creative takes on cozy classics like this one.

📸 Snap a photo and tag us on Instagram or Facebook with #OoohDelishTwist. Your version could inspire someone’s next warm bowl of comfort.

💌 Got a coconut curry variation that made your dinner unforgettable? Send it to contact@ooohdelish.com your recipe might be featured in our next Oooh Delish Comfort Food Collection.

FAQs: Coconut Curry Soup