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Coconut Curry Soup

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Healthy Soup
Cuisine: Asian-inspired
Calories: 290
Ingredients Equipment Method Notes

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

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

Method
 

  1. 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.
  2. Add curry paste: Stir in the red curry paste and cook for 1 minute to release its flavor.
  3. Pour liquids: Add coconut milk and broth, stirring until well combined. Bring to a gentle simmer.
  4. Add vegetables: Add carrots, bell pepper, and mushrooms. Simmer for 10 to 12 minutes until tender.
  5. Season and balance: Stir in soy sauce, lime juice, and brown sugar. Taste and adjust for spice or salt.
  6. Add greens and protein: Add spinach and optional tofu, chicken, or shrimp. Simmer for another 3 to 4 minutes until heated through.
  7. 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.
Coconut Curry Soup
Coconut Curry Soup
Coconut Curry Soup