This Coconut Curry Soup is a warm, creamy, and comforting dish that brings together the richness of coconut milk, the depth of curry spices, and the freshness of vegetables and herbs. It’s the perfect bowl for cozy nights or when I need something hearty yet light.

Why You’ll Love This Recipe

I love this soup because it’s packed with flavor and comes together quickly, making it ideal for busy weeknights. The combination of coconut milk and curry paste creates a luxurious base that’s both savory and slightly sweet. It’s also easily customizable—I can add tofu, chicken, shrimp, or keep it fully plant-based depending on what I have on hand. Plus, it’s naturally gluten-free and dairy-free, so it fits a wide range of dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Coconut oil

• Onion

• Garlic

• Fresh ginger

• Red curry paste

• Vegetable broth (or chicken broth)

• Canned coconut milk

• Carrots

• Red bell pepper

• Mushrooms

• Baby spinach or kale

• Lime juice

• Soy sauce or tamari

• Brown sugar (optional)

• Fresh cilantro or green onions (for garnish)

• Cooked rice or rice noodles (optional for serving)

Directions

1. I start by heating coconut oil in a large pot over medium heat. I sauté the onions until they’re soft and translucent.

2. I stir in the garlic and ginger, cooking until fragrant, then mix in the red curry paste, letting it toast briefly to deepen the flavor.

3. I pour in the vegetable broth and coconut milk, stirring to combine. I bring the soup to a simmer.

4. I add the carrots, bell pepper, and mushrooms, letting everything cook until the vegetables are tender.

5. I stir in the spinach or kale, allowing it to wilt into the soup.

6. I season the soup with lime juice, soy sauce, and a touch of brown sugar if needed.

7. I ladle the soup into bowls and garnish with fresh cilantro or green onions. Sometimes I serve it over rice or noodles to make it more filling.

Servings and timing

This recipe serves 4 hearty portions and takes about 30 minutes to prepare from start to finish, including chopping and simmering.

Variations

• I sometimes add cubed tofu, shredded chicken, or shrimp to boost the protein.

• For a spicier version, I add extra curry paste or a pinch of chili flakes.

• I like swapping out the vegetables based on what’s in my fridge—broccoli, zucchini, or snap peas all work beautifully.

• If I want a thicker texture, I let the soup simmer a bit longer or blend part of it with an immersion blender.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove over medium heat or use the microwave in 1-minute bursts, stirring in between. If the soup thickens too much in the fridge, I just add a splash of broth or water to loosen it up.

FAQs

How spicy is this soup?

It depends on the curry paste I use. Some brands are milder, while others bring more heat. I usually start with a tablespoon and add more to taste.

Can I make this soup vegan?

Yes, I always use vegetable broth and ensure the curry paste is vegan. It’s naturally dairy-free thanks to the coconut milk.

Can I freeze coconut curry soup?

I do, but I find the texture slightly changes after freezing. It’s still delicious, though. I just stir well while reheating.

What kind of curry paste should I use?

I usually go with red curry paste, which gives a great balance of spice and flavor. Green curry paste is spicier if I want more heat.

Do I need to serve it with rice or noodles?

Not at all. The soup is filling on its own, but I like serving it over rice or rice noodles for a more satisfying meal.

Conclusion

Coconut Curry Soup is one of those dishes I keep coming back to—it’s nourishing, flavorful, and endlessly flexible. Whether I need a quick dinner or a comforting lunch, this soup hits the spot every time.