Why You’ll Love This Recipe

Coconut Curry Soup is a rich, creamy, and aromatic dish that blends the warmth of curry spices with the smoothness of coconut milk. Packed with vegetables and optionally protein like chicken or tofu, it’s a comforting, satisfying, and flavorful meal perfect for any time of the year. It’s easy to customize, quick to prepare, and offers a delicious balance of spicy, savory, and slightly sweet flavors.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

coconut milkyellow or red curry pastevegetable or chicken brothgarlicgingeronioncarrotsbell peppersmushroomszucchinibaby spinachlime juicefish sauce or soy sauce(optional) cooked chicken or tofuolive oilfresh cilantrochili flakes or sliced chili (optional)

directions

Heat olive oil in a large pot over medium heat.

Sauté the onion, garlic, and ginger until fragrant and translucent.

Stir in the curry paste and cook for 1-2 minutes to release the flavors.

Add the carrots, bell pepper, mushrooms, and zucchini. Cook for 3-4 minutes.

Pour in the broth and bring to a simmer. Let cook for 5-7 minutes until vegetables begin to soften.

Stir in the coconut milk and cooked chicken or tofu if using. Simmer for another 5 minutes.

Add baby spinach and stir until wilted.

Season with fish sauce or soy sauce, lime juice, and adjust salt to taste.

Serve hot, garnished with fresh cilantro and chili if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Use shrimp instead of chicken or tofu for a seafood twist.

Add rice noodles to make it a heartier meal.

Include Thai basil or lemongrass for deeper flavor.

Make it vegan by using soy sauce and omitting any animal protein.

Add a teaspoon of sugar or honey for a touch of sweetness.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove over medium heat or in the microwave until warmed through.Freeze for up to 2 months, but note that the texture of vegetables may soften slightly upon thawing.

FAQs

Can I use curry powder instead of curry paste?

Yes, but curry paste offers a deeper and more authentic flavor. If using powder, sauté it with the aromatics to bloom the spices.

Is this soup very spicy?

It can be as mild or spicy as you like depending on the amount and type of curry paste used.

Can I add noodles?

Yes, rice noodles or ramen noodles work great added during the final minutes of cooking.

Can I make this soup ahead of time?

Absolutely, the flavors deepen after sitting for a day. Just store in the fridge and reheat when ready.

What kind of coconut milk should I use?

Full-fat canned coconut milk gives the richest texture, but light coconut milk works for a lower-fat version.

How can I thicken the soup?

Let it simmer uncovered to reduce or add a bit of cornstarch slurry if needed.

Can I use frozen vegetables?

Yes, just add them directly and adjust cooking time as needed.

Can I blend the soup?

You can blend a portion for a thicker, creamier texture while keeping some chunks for contrast.

Can I make it in a slow cooker?

Yes, add all ingredients except spinach and cook on low for 4-6 hours. Stir in spinach before serving.

Is this soup gluten-free?

Yes, if you use gluten-free soy sauce or fish sauce.

Conclusion

Coconut Curry Soup is a quick and versatile meal that brings bold flavors and creamy comfort to your table. Whether you’re looking for a light lunch or a hearty dinner, this soup satisfies with its rich texture and customizable ingredients. Give it a try and enjoy the cozy, exotic warmth in every spoonful.