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Coconut Curry Soup

Coconut Curry Soup

The ultimate comfort food, Coconut Curry Soup combines creamy coconut, fresh vegetables, and a hint of spice in every spoonful. This easy weeknight dinner is sure to satisfy your cravings and warm your heart. Make it tonight!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Asian
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

  • Baking Sheet
  • Large Pot
  • Saucepan
  • Chef's Knife
  • Cutting Board
  • Wooden Spoon

Method
 

  1. Heat the coconut oil in a large pot on medium-high heat.
  2. Once melted, add in the broccoli, carrots, onions, and red pepper and cook until they begin to soften, about 5 minutes.
  3. Add in the red curry paste, garlic, brown sugar, salt, and ginger and cook until fragrant, about 2 minutes.
  4. Add in all the remaining ingredients except the coconut milk and cilantro and stir to combine.
  5. Bring to a boil. Once boiling, reduce the heat to low, cover the pot and simmer until the chicken is cooked, about 20 minutes.
  6. Remove from the heat and stir in the coconut milk and cilantro.
  7. DEVOUR!

Notes

  • Tip 1: Leftovers can be stored in an airtight container in the fridge for up to four days.
  • Tip 2: This soup can be frozen for up to three months. Just ensure it cools completely before transferring it to a freezer-safe container.
  • Tip 3: Serve with warm naan or jasmine rice to soak up the delicious broth.
  • Tip 4: Skip the chicken and use vegetable broth instead for a delightful vegetarian version.
  • Tip 5: Feel free to add or substitute any vegetables you love, such as spinach, zucchini, or snap peas.