This Coconut Curry Soup is the perfect bowl of comfort! So creamy, flavorful, and deliciously satisfying!
Every year, when fall weather arrives, I’m all about everything cozy and warm! Pumpkin recipes always hit the spot, but some of my favorite go-to meals during the colder months are curries. They’re rich, satisfying, and extremely versatile. You can make curries with almost any type of vegetable. They’re great with meat or fish, but they’re also fantastic as vegan or vegetarian dishes. You can experiment with different seasonings to make them hot and spicy or mild and subtle. They can be served with rice or bread for dipping, and some pair wonderfully with a zingy chutney, while others need nothing more than a sprinkle of finely chopped parsley or cilantro.
As you can imagine, creating curry recipes makes me feel like an artist standing before a blank canvas. What will be the delicious result of my sudden burst of inspiration? And when it comes to delicious results, this coconut curry soup recipe certainly fits the bill. It’s flavorful, full of healthy ingredients, and packed with all the curry warmth and goodness you’re craving. It’s truly the perfect way to warm up on a chilly fall day!
Is This Coconut Curry Soup Healthy?
Chock-full of colorful vegetables and made with lean chicken breast, this is one of those wholesome soups you can feel happy about serving to your family. The great thing is that you can make it even healthier by adding in extra veggies. We could all benefit from extra greens, so why not stir in some spinach or kale?
For a lighter soup, you can use light coconut milk, and if you want a vegetarian or vegan version, leave out the chicken and add some chickpeas or tofu instead. In that case, you’ll also want to replace the chicken stock with vegetable stock and the fish sauce with soy sauce or coconut aminos.
What is Red Curry Paste?
If there’s one indispensable ingredient in this coconut curry soup it’s the red curry paste. This paste is a fragrant blend of herbs and spices, primarily featuring red chilis, but also including aromatic ingredients like kaffir lime, lemongrass, ginger, garlic, coriander, and cumin. The red chilis provide the heat, while the other components add depth and complexity. In curries, the paste provides a foundation of flavor and aroma to the dish, infusing it with spicy richness. You can also use green or yellow curry paste, which, as the name suggests, is made with a base of either green or yellow chilis.
Whether red, green, or yellow, these curry pastes aren’t just for curries. You can also use them in stir-fries, marinades, or even stir them through yogurt or mayonnaise to make a hearty dip.
How to Make Ahead And Store
This soup will keep well in the fridge for up to 3 days. Cool within 2 hours and transfer the leftovers into an airtight container. The soup can also be frozen for up to 3 months.
Serving Suggestions
Highlight the coconut flavors in this soup by serving it with a side of Coconut Rice, or add some zesty notes and pair it with this fragrant Coconut-Cilantro-Lime Rice.
If you’re looking for other delicious curry recipes to warm you up, try this Easy Vegetable Curry or this Creamy Chickpea Curry.
recipe
Ingredients
- 1 tablespoon coconut oil
- 2 cups broccoli cut into small florets
- 1 cup carrots sliced
- 1/2 cup onion diced
- 1 red pepper thinly sliced or roughly chopped
- 1 1/2 tablespoons red curry paste
- 1 tablespoon fresh garlic minced
- 2 teaspoons brown sugar or coconut sugar
- 2 teaspoons salt
- 1/2 tablespoon fresh ginger minced
- 1 can fire-roasted diced tomatoes (14.5oz)
- 1 cup chicken broth
- 1 teaspoon fish sauce
- 8 ounces chicken breast thinly sliced
- 1 can full-fat coconut milk (14.5 oz)
- 2/3 cup cilantro roughly chopped
Instructions
- Heat the coconut oil in a large pot on medium-high heat. Once melted, add in the broccoli, carrots, onions, and red pepper and cook until they begin to soften, about 5 minutes.
- Add in the paste, garlic, sugar, salt, and ginger and cook until fragrant, about 2 minutes.
- Add in all the remaining ingredients except the coconut milk and cilantro and stir to combine.
- Bring to a boil. Once boiling, reduce the heat to low, cover the pot and simmer until the chicken is cooked, about 20 minutes.
- Remove from the heat and stir in the coconut milk and cilantro.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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