Description
A comforting coconut curry soup recipe that is versatile and easy to make with whatever ingredients you have on hand. This Thai-inspired soup is dairy-free, gluten-free, and vegan if you choose plant-based protein and broth.
Ingredients
Scale
Broth Base:
- 1 tablespoon coconut oil or olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
Soup:
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups vegetable or chicken broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup or brown sugar
- 2 cups chopped vegetables (carrots, bell peppers, zucchini, etc.)
- 1 cup cooked protein (chicken, tofu, shrimp, or chickpeas)
- 2 cups leafy greens (spinach, kale, or Swiss chard)
Garnish:
- ½ lime, juiced
- fresh herbs like cilantro or basil for garnish
- cooked rice or noodles (optional)
Instructions
- In a large pot, heat oil over medium heat. Add onion and cook until softened. Stir in garlic, ginger, and red curry paste; cook until fragrant.
- Pour in coconut milk and broth, stir in soy sauce and maple syrup. Simmer gently.
- Add chopped vegetables, cook until tender.
- Stir in cooked protein and leafy greens, simmer until heated through.
- Add lime juice, adjust seasoning. Serve hot over rice or noodles, garnish with herbs.
Notes
- This soup is endlessly adaptable—use any veggies and protein you have on hand.
- Add chili flakes for more heat, or peanut butter for richness.
- Keeps well for 3–4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
