Coconut Curry Soup

Coconut Curry Soup

Coconut curry soup is a vibrant and flavorful dish that brings together the warmth of spices, the richness of coconut milk, and the freshness of vegetables.

This soup embodies the essence of comfort food while offering an exotic twist that can transport your taste buds straight to a tropical paradise.

The combination of aromatic curry spices and creamy coconut milk creates a harmonious balance, making it a beloved dish in various cuisines, particularly in Southeast Asian cooking.

This soup is not only delicious but also incredibly versatile. You can customize it to suit your preferences, adding proteins like chicken, shrimp, or tofu, and an array of vegetables, from leafy greens to root vegetables.

Coconut curry soup is perfect for a cozy dinner, a light lunch, or a stunning appetizer for entertaining guests. With its vibrant colors and tantalizing aroma, it’s sure to impress everyone at the table.

Let’s dive into this easy-to-follow recipe for coconut curry soup, featuring fresh ingredients and simple steps to create a delightful culinary experience.

Ingredients

For the Coconut Curry Soup:

• 2 tablespoons coconut oil (or olive oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (adjust based on spice preference)
• 1 can (14 ounces) coconut milk (full-fat for creaminess)
• 4 cups vegetable broth (or chicken broth)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice (freshly squeezed)
• 2 medium carrots, sliced
• 1 red bell pepper, sliced
• 1 zucchini, diced
• 2 cups baby spinach (or kale)
• Salt and black pepper to taste
• Fresh cilantro or basil for garnish
• Lime wedges for serving

Optional Protein Additions:

• 1 pound shrimp, peeled and deveined
• 1 pound chicken breast, diced
• 1 block (14 ounces) firm tofu, cubed

How to Make Coconut Curry Soup

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat the coconut oil over medium heat.

Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 2: Add the Curry Paste

Add the red curry paste to the pot and cook for 2-3 minutes, stirring constantly to combine with the aromatics. This step helps to release the flavors of the spices and enhances the overall taste of the soup.

Step 3: Incorporate Coconut Milk and Broth

Pour in the coconut milk, stirring well to combine with the curry paste and aromatics.

Slowly add the vegetable or chicken broth, stirring to blend all the ingredients together.

Add the soy sauce and lime juice, mixing well. Bring the mixture to a gentle simmer.

Step 4: Add the Vegetables

Once the soup is simmering, add the sliced carrots, red bell pepper, and zucchini.

Let the soup simmer for about 10-15 minutes, or until the vegetables are tender but still retain some crunch.

Step 5: Optional Protein Additions

If you’re adding shrimp or chicken, add them to the pot during the last 5-7 minutes of cooking, allowing them to cook through. Shrimp should turn pink and opaque, while chicken should reach an internal temperature of 165°F (75°C).

If using tofu, add it at the same time as the vegetables to heat through.

Step 6: Stir in the Greens

Once the protein is cooked (if using), add the baby spinach or kale to the soup and stir until wilted.

Taste the soup and adjust the seasoning with salt and black pepper as needed.

Step 7: Serve the Coconut Curry Soup

Ladle the soup into bowls and garnish with fresh cilantro or basil.

Serve with lime wedges on the side for an extra burst of flavor.

Step 8: Enjoy!

Enjoy this delicious coconut curry soup hot, either on its own or with rice or crusty bread for a heartier meal.

Chef’s Note

Curry Paste: The heat of red curry paste can vary by brand, so start with a smaller amount and adjust according to your spice preference. If you prefer a milder flavor, you can use yellow curry paste instead.

Vegetable Variations: Feel free to use any vegetables you have on hand. Broccoli, snap peas, or sweet potatoes are excellent additions that work well with the flavors of this soup.

Dairy-Free Option: This recipe is naturally dairy-free due to the use of coconut milk. However, if you prefer a lighter version, you can use low-fat coconut milk or substitute it with unsweetened almond or cashew milk, though the creaminess may be reduced.

Storage: Leftover coconut curry soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth or water if it thickens too much.

Nutritional Information (per serving, based on 6 servings)

Calories: 280

• Protein: 6g
• Carbohydrates: 30g
• Dietary Fiber: 4g
• Total Fat: 16g
• Saturated Fat: 12g
• Cholesterol: 0mg
• Sodium: 600mg
• Vitamin A: 60% DV
• Vitamin C: 90% DV
• Calcium: 6% DV
• Iron: 10% DV

Coconut curry soup is not only delicious but also packed with nutrients. Coconut milk provides healthy fats, while the vegetables add vitamins, minerals, and fiber. The spices in curry are known for their anti-inflammatory properties, making this soup a nourishing choice for your health.

This coconut curry soup recipe is an easy and delightful way to explore the flavors of Asian cuisine. With its creamy texture, vibrant colors, and rich taste, it’s sure to become a favorite in your kitchen.

Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup will undoubtedly warm hearts and bellies alike. Enjoy your culinary journey with this beautiful and flavorful dish!

Thanks for visiting Soups Recipe