Description
Coconut Curry Soup is a rich, creamy, and flavorful soup made with coconut milk, aromatic curry spices, and vegetables. It’s a comforting dish that can be enjoyed on its own or paired with rice for a hearty meal.
Ingredients
Units
Scale
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, peeled and sliced
- 1 bell pepper, chopped
- 1 medium zucchini, chopped
- 1 can (14 oz) coconut milk
- 3 cups vegetable or chicken broth
- 1 tablespoon red curry paste (or to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 1/2 teaspoon chili flakes or chopped fresh chili (optional, for heat)
- Fresh cilantro for garnish
- Lime wedges (optional, for serving)
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add the minced garlic and grated ginger to the pot, cooking for another 1-2 minutes until fragrant.
- Stir in the sliced carrot, bell pepper, and zucchini. Cook for 3-4 minutes, stirring occasionally.
- Add the red curry paste, turmeric, cumin, coriander, salt, pepper, and chili flakes (if using). Stir well to coat the vegetables in the spices.
- Pour in the coconut milk and vegetable or chicken broth. Bring the soup to a simmer and cook for 15-20 minutes, until the vegetables are tender.
- Taste the soup and adjust the seasoning with more salt, pepper, or chili flakes if desired.
- Serve the soup hot, garnished with fresh cilantro and lime wedges for added freshness and flavor.
Notes
- If you prefer a spicier soup, you can add more red curry paste or fresh chopped chilies.
- This soup can be made vegetarian or vegan by using vegetable broth and ensuring all ingredients are plant-based.
- You can add protein like chicken, shrimp, or tofu for a more filling meal.
- For a thicker soup, you can blend part of the soup with an immersion blender to create a creamy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg