coconut curry soup recipe

Written ByJenny Smyth Posted on
coconut curry soup recipe
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The Best coconut curry soup recipe

I’ve been making this coconut curry soup recipe for years, and it’s always a hit with my family. It’s a classic dish that originated in Southeast Asia, where coconut milk and curry paste are staples of the cuisine.

When I first started making it, I was surprised by how easy it was to cook and how delicious it turned out. The combination of flavors is just right – not too spicy, not too bland, but perfectly balanced.

My kids love it when I serve it with a side of rice or noodles, and I appreciate how healthy it is for them. The coconut milk adds a richness and creaminess that’s hard to resist.

I’ve served it at family gatherings and potlucks, and everyone always asks for the recipe. It’s also a great way to use up leftover vegetables and spices.

I’ve made it with chicken, shrimp, and even tofu for a vegan version. The key to making a good coconut curry soup is to use high-quality ingredients and to let the flavors simmer together for at least 30 minutes.

This allows the flavors to meld together and the soup to thicken slightly. I like to serve it hot, garnished with fresh cilantro or scallions for added flavor and texture.

Coconut Curry Soup

Coconut Curry Soup

4.5 from 936 votes

A creamy and aromatic soup made with coconut milk, curry spices, and fresh vegetables. This comforting dish is perfect for a quick weeknight meal and can be customized with your favorite protein.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup Base

1 tablespoon coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
4 cups vegetable broth
1 can (14 oz) coconut milk
1 tablespoon soy sauce
1 teaspoon brown sugar
1 cup diced carrots
1 cup diced bell pepper
1 cup snow peas, halved
Salt and pepper to taste

For Garnish

Fresh cilantro, chopped
Lime wedges
Sliced green onions

👨‍🍳Directions

1Heat the coconut oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Stir in the minced garlic, grated ginger, and red curry paste.
4Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5Pour in the vegetable broth and bring the mixture to a boil over high heat.
6Reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
7Add the coconut milk, soy sauce, brown sugar, diced carrots, and bell pepper.
8Stir well and return to a gentle simmer over medium heat.
9Cook for 10 minutes until the carrots are tender when pierced with a fork.
10Add the snow peas and cook for 2 minutes until they turn bright green and are tender-crisp.
11Season with salt and pepper to taste, then remove the pot from the heat.
12Ladle the soup into bowls and garnish with fresh cilantro, a squeeze of lime juice, and sliced green onions.
Serve hot.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 18g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 6g🍬Sugars: 12g🥩Protein: 6g

📝Notes

For a heartier soup, add cooked chicken, shrimp, or tofu along with the vegetables. Adjust the amount of red curry paste to control the spice level.

Watch Video Of How Coconut Curry Soup Works

This coconut curry soup recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a potluck.

It’s easy to make and can be customized with your favorite protein or vegetables.

My family loves when I serve it with rice or noodles, and I appreciate how healthy it is for us.

❓ Frequently Asked Questions About Coconut Curry Soup

Q: What type of coconut milk should I use?

I recommend using full-fat coconut milk for this recipe. It adds a richer, more authentic flavor to the soup.

Q: Can I make this recipe with chicken or beef instead of shrimp?

Yes, you can substitute chicken or beef for the shrimp if you prefer.

Q: How do you prevent the coconut milk from separating?

To prevent the coconut milk from separating, make sure to stir constantly while cooking, especially when adding the curry paste.

Q: Can I make this recipe ahead of time?

This recipe can be made ahead of time, but it’s best served fresh.

Q: What is the best way to store leftover coconut curry soup?

You can store leftover coconut curry soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

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