Why You’ll Love This Recipe

Coconut Curry Soup is a warm, comforting dish that blends creamy coconut milk with aromatic spices and a hint of heat from curry. Packed with vegetables and optionally proteins like tofu or chicken, this soup is both hearty and satisfying. Perfect for weeknight dinners or cozy lunches, it’s a flavorful and nourishing option that’s easy to customize and quick to prepare.

ingredients

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

coconut milkvegetable or chicken brothyellow or red curry pastegarlicgingergreen onionscarrotsbell pepperszucchinimushroomssoy saucesalt and pepperlime juicefresh cilantrooptional protein: tofu, chicken, or shrimp

directions

In a large pot, heat a bit of oil over medium heat and sauté garlic, ginger, and green onions until fragrant.

Add the curry paste and cook for 1-2 minutes, stirring frequently.

Pour in the coconut milk and broth, stirring to combine.

Add the carrots, bell peppers, zucchini, and mushrooms. Simmer for 10-15 minutes until vegetables are tender.

If using protein, add tofu, cooked chicken, or shrimp and let simmer until heated through.

Season with soy sauce, salt, pepper, and a splash of lime juice.

Serve hot, garnished with fresh cilantro and additional lime wedges if desired.

Servings and timing

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

Variations

Use green curry paste for a different flavor profile.

Add noodles or rice to make it more filling.

Include spinach or kale at the end for added greens.

Swap soy sauce for fish sauce for a more traditional Thai taste.

Make it spicy with sliced chilies or chili flakes.

storage/reheating

Store Coconut Curry Soup in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove over medium heat or in the microwave in short intervals, stirring in between.For longer storage, freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use light coconut milk?

Yes, but the soup will be less rich and creamy.

Is this soup vegan?

It can be made vegan by using vegetable broth and skipping animal-based proteins.

What curry paste should I use?

Either red or yellow curry paste works well, depending on your spice preference.

Can I make it ahead of time?

Yes, the flavors deepen over time, making it even better the next day.

How do I make it thicker?

Simmer longer to reduce the liquid or add a spoonful of cornstarch slurry.

Can I add rice or noodles?

Absolutely—just cook them separately and add before serving.

What can I use instead of curry paste?

You can substitute with curry powder, but the flavor may differ slightly.

Is it freezer-friendly?

Yes, just avoid freezing if it contains potatoes or delicate vegetables.

Can I add coconut cream instead?

Yes, for an even richer texture and flavor.

How do I reduce the spice level?

Use less curry paste or opt for a mild version.

Conclusion

Coconut Curry Soup is a versatile, flavorful, and comforting dish that comes together quickly and can be tailored to your taste. Whether you prefer it mild or spicy, vegan or protein-packed, this soup brings warmth and richness to any meal. Enjoy it as a weeknight favorite or a meal-prep staple—it’s bound to become a go-to recipe.