Why You’ll Love This Recipe

Coconut Curry Soup is a warm, comforting dish bursting with bold flavors from creamy coconut milk, aromatic curry spices, and fresh vegetables. It’s a versatile recipe that can be made vegetarian or with added protein like chicken or shrimp, and it’s perfect for chilly nights or whenever you’re craving something rich yet nourishing.

ingredients

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

coconut milk
vegetable or chicken broth
yellow curry powder
garlic
ginger
onion
carrots
bell peppers
mushrooms
soy sauce or fish sauce
lime juice
salt
pepper
optional protein: tofu, chicken, or shrimp
fresh cilantro
green onions
chili flakes (optional)

directions

In a large pot over medium heat, sauté chopped onions, garlic, and ginger until fragrant.

Add curry powder and cook for 1 minute to bloom the spices.

Stir in sliced carrots, mushrooms, and bell peppers, cooking for 3–5 minutes.

Pour in coconut milk and broth, bringing the mixture to a gentle boil.

Add soy sauce or fish sauce, then reduce heat and simmer for 10–15 minutes until vegetables are tender.

If using protein, add now and cook until fully done.

Season with salt, pepper, lime juice, and chili flakes to taste.

Garnish with chopped cilantro and green onions before serving.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Use red or green curry paste instead of curry powder for a different flavor.
Add noodles or rice for a heartier meal.
Incorporate spinach or kale for extra greens.
Use coconut cream for an even richer texture.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove over medium heat or in the microwave until hot.
Freeze for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I make this soup vegan?

Yes, just use vegetable broth and tofu or skip the protein altogether.

Is it spicy?

It can be mildly spicy depending on your curry powder or if you add chili flakes—adjust to your taste.

Can I use curry paste instead?

Absolutely, substitute 1–2 tablespoons of curry paste for the curry powder.

What type of coconut milk is best?

Full-fat canned coconut milk provides the creamiest texture.

Can I add noodles?

Yes, rice noodles or udon are great additions.

Can I freeze this soup?

Yes, it freezes well for up to 2 months.

Is this soup gluten-free?

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

Can I make it ahead of time?

Definitely, it’s even better the next day as the flavors develop.

How do I thicken the soup?

You can simmer longer or add a cornstarch slurry if you want it thicker.

Can I add more veggies?

Yes, feel free to include zucchini, snow peas, or baby corn.

Conclusion

Coconut Curry Soup is a flavorful, adaptable dish that brings comfort and spice in every spoonful. With its creamy base and customizable ingredients, it’s a perfect go-to for weeknight dinners or meal prep. Give it a try and enjoy the soothing, exotic flavors anytime.