Creamy coconut milk soup with curry and vegetables
Coconut Curry Soup
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Budget
$
Coconut Curry Soup
Creamy coconut milk soup with curry and vegetables
★4.2(6)
A velvety coconut milk soup infused with red curry paste and loaded with vegetables and chickpeas. Warming, fragrant, and deeply satisfying.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This coconut curry soup is a one-pot wonder that fills your kitchen with the most incredible aroma. Red curry paste and coconut milk create a rich, creamy base that needs just a few vegetables to shine.
Thai cooking achieves a remarkable balance of sweet, sour, salty, and spicy in every dish. This recipe brings those layered flavors to your home kitchen.
Ingredients
Instructions
- 1
Heat coconut oil in a large pot and fry curry paste for 1 minute until fragrant.
- 2
Pour in coconut milk and vegetable broth. Stir to combine and bring to a simmer.
- 3
Add chickpeas and diced vegetables. Simmer for 15 minutes until tender.
- 4
Stir in spinach and cook 1 more minute until wilted. Season with salt and lime juice.
- 5
Serve in bowls topped with fresh cilantro, lime wedges, and a drizzle of coconut cream.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Red curry pasteYellow or green curry paste
Different flavor profiles—yellow is milder, green is spicier
ChickpeasCubed tofu or white beans
Different protein sources with similar texture
Tips & Storage
Pro Tips
Bloom the curry paste in oil first—this step releases essential oils and deepens the flavor dramatically.
Add a tablespoon of fish sauce or soy sauce for extra umami depth.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days; freezes well for up to 3 months.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates22g
Fat24g
Fiber480mg
Sugar6g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How spicy is this?
- The heat depends on your curry paste—start with 1 tbsp and add more to taste.
- Can I add protein?
- Shrimp, chicken, or tofu are all excellent additions.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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