Name: Coconut Curry Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon Coconut oil; 2 cups Broccoli (cut into small florets); 1 cup Carrots (sliced); 1/2 cup Onion (diced); 1 medium Red pepper (thinly sliced or roughly chopped); 1.5 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 ((14.5 oz)); 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)

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There’s something incredibly comforting about a warm bowl of Coconut Curry Soup. I remember the first time I made it; I was looking for a way to bring some brightness to a chilly fall evening. The aroma filled my kitchen, wrapping me in a cozy embrace as the flavors mingled and danced together. Each spoonful is a delightful blend of creamy coconut milk, vibrant vegetables, and a hint of spice from the red curry paste. It’s one of those dishes that warms not just your body, but your soul. Whether I’m serving it for a casual weeknight dinner or hosting friends for a cozy gathering, this soup always delivers. In fact, it has a way of making everyone feel right at home.

Recipe Snapshot

Total Time:
40 mins

Prep Time:
10 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
380 kcal

Protein:
20 g

Diet:
Gluten-Free, Low FODMAP

Fat:
22 g

Tools Used:
Baking Sheet, Large Pot, Saucepan, Chef’s Knife, Cutting Board, Wooden Spoon

The Best Thing About This Coconut Curry Soup

It’s a Hug in a Bowl

What I love most about Coconut Curry Soup is how it feels like a warm embrace. The creamy texture of coconut milk combines beautifully with the fresh vegetables, creating a rich and satisfying experience. It’s more than just food; it’s a moment of comfort and nostalgia.

Simple Yet Flavorful

You don’t need to be a seasoned chef to whip up this lovely dish. The combination of broccoli, carrots, and red pepper adds a refreshing crunch, while the red curry paste infuses it with a depth of flavor that will surprise your taste buds. It’s a fantastic way to introduce spices into your cooking without overwhelming anyone.

Healthful Ingredients

This recipe is packed with nutrients. Each bowl is brimming with vegetables that provide vitamins and minerals, and the addition of chicken adds protein to keep you feeling full. I often find myself reaching for seconds!

Perfect for Any Occasion

Whether it’s a casual dinner or a festive gathering, Coconut Curry Soup is versatile enough for any occasion. It’s one of those recipes that can be dressed up or down, always making it a hit among guests.

Endless Adaptability

One of the reasons I adore this soup is how easy it is to adapt. Add your favorite vegetables or switch up the protein based on what you have on hand. It’s an invitation to get creative in the kitchen.

Shopping List for Coconut Curry Soup

When it comes to the ingredients for Coconut Curry Soup, it’s all about harmony. The combination of flavors is what makes this dish special. The rich coconut milk pairs perfectly with the vibrant vegetables, while the spice from the red curry paste ties it all together. Here’s what you’ll need:

Coconut oil: This is our base. A tablespoon adds flavor and helps to sauté the vegetables perfectly.
Broccoli: About two cups of small florets offer crunch and a fresh taste.
Carrots: One cup of sliced carrots brings a natural sweetness to the mix.
Onion: A half-cup of diced onion creates a savory foundation.
Red pepper: Sliced or chopped, it adds color and flavor.
Red curry paste: One and a half tablespoons is all you need to pack a flavorful punch.
Garlic: Minced, a tablespoon of fresh garlic enhances the aromatic profile.
Brown sugar: Just a couple of teaspoons balances the spices.
Salt: Two teaspoons enhance all the flavors.
Ginger: A half-tablespoon of minced fresh ginger brings warmth.
Fire-roasted diced tomatoes: One can adds a burst of acidity.
Chicken broth: One cup of chicken broth gives the soup depth.
Fish sauce: A teaspoon adds a subtle umami flavor.
Chicken breast: Thinly sliced, eight ounces provide a hearty protein source.
Coconut milk: A can of full-fat coconut milk makes the soup creamy.
Cilantro: Two-thirds of a cup, chopped, adds freshness and vibrancy.

Preparation Steps for Coconut Curry Soup

Making Coconut Curry Soup is a delightful experience. As you cook, the aromatic ingredients fill your kitchen, setting the mood for a cozy meal. Let’s dive into the steps!

First, heat a tablespoon of coconut oil in a large pot over medium-high heat. You’ll want the oil to melt and shimmer. This is the base for all the delicious flavors that are about to follow.
Once the oil is ready, toss in the broccoli, carrots, diced onion, and red pepper. Stir them together and cook for about five minutes. You’re looking for the vegetables to start softening a bit. Their colors will brighten, and the smell will be amazing!
Next, add in the red curry paste, garlic, brown sugar, salt, and ginger. This is when your kitchen will truly come alive with fragrance! Cook for another two minutes until everything is well combined and aromatic.
Then, pour in the fire-roasted diced tomatoes, chicken broth, and the fish sauce. Give it a good stir to blend everything together. You’re creating a rich base here.
Now, bring the mixture to a boil. This is an important step! Once boiling, reduce the heat to low, cover, and allow it to simmer for about twenty minutes. You want the chicken to cook through and soak up all those wonderful flavors.
After twenty minutes, check on your soup. The chicken should be fully cooked and tender. Remove it from the heat and stir in the coconut milk and chopped cilantro. It’s going to look and smell incredible!
Finally, let it sit for a minute to meld the flavors, then serve it up hot. Enjoy every creamy, flavorful spoonful of your Coconut Curry Soup!

Things Worth Knowing

Make sure to chop the vegetables uniformly, as this ensures even cooking.
Adjust the level of red curry paste based on your spice preference.
For a thicker soup, let it simmer uncovered for the last few minutes.
If you want extra flavor, try roasting the chicken before adding it to the soup.

Ways to Adapt This Recipe

Adaptability is one of the greatest strengths of Coconut Curry Soup. Here are some ideas to personalize it:

Storage: Leftovers can be stored in an airtight container in the fridge for up to four days.
Freezing: This soup can be frozen for up to three months. Just ensure it cools completely before transferring it to a freezer-safe container.
Pairing: Serve with warm naan or jasmine rice to soak up the delicious broth.
Vegetarian Option: Skip the chicken and use vegetable broth instead for a delightful vegetarian version.
Extra Veggies: Feel free to add or substitute any vegetables you love, such as spinach, zucchini, or snap peas.
Spicy Kick: Add fresh chili peppers or a sprinkle of chili flakes for some heat!

Serving This Coconut Curry Soup

The way you serve Coconut Curry Soup can elevate the dining experience. Here are some ideas:

Garnish: Top each bowl with extra chopped cilantro and a squeeze of lime for brightness.
Accompanying Dishes: Pair with a light salad or crusty bread to complete the meal.
Occasions: This soup is perfect for cozy family dinners, game nights, or even meal prep for the week.
Seasonal Pairings: In the fall, it’s fantastic with roasted squash on the side, while in summer, you can enjoy it alongside a refreshing fruit salad.
Plate Presentation: Use deep bowls to hold the soup, ensuring each spoonful is easy to enjoy.
Hot or Cold: It’s delicious served hot, but I find it equally enjoyable at room temperature on warm days.

FAQ

Absolutely! To make Coconut Curry Soup vegetarian, simply omit the chicken and instead use vegetable broth. You can also add extra vegetables like spinach or tofu for added protein. The rich coconut milk and red curry paste will still provide that delicious depth of flavor you’re looking for.

Leftovers of Coconut Curry Soup can be stored in an airtight container in the fridge for up to four days. If you want to keep it longer, consider freezing it. Just make sure the soup is completely cooled before transferring it to a freezer-safe container. It can last in the freezer for up to three months!

A side of warm naan or jasmine rice pairs beautifully with Coconut Curry Soup. You can also serve it alongside a light salad to balance the flavors. For a more filling meal, consider adding some roasted vegetables on the side. Each option complements the rich and creamy soup perfectly!

The spice level of Coconut Curry Soup can easily be adjusted to your preference. The amount of red curry paste you use will determine the heat. If you prefer a milder soup, start with a smaller amount and add more gradually. Alternatively, if you love heat, feel free to add some fresh chili peppers or chili flakes!

Conclusion

The Coconut Curry Soup is a warm, comforting dish that brings together a delightful blend of flavors and textures. It’s perfect for chilly evenings or any occasion when you need a little extra warmth. I encourage you to give it a try; your taste buds will thank you. Enjoy the process and share it with friends and family for a heartwarming meal they won’t forget!