Coconut Curry Soup Recipe

Published on January 14th 2022 by Rachael Ottier Hart.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Coconut Curry Soup with rice noodles in a plate with garnish on top

Curry, a blend of spices cooked into a sauce with vegetables and meat, is famous worldwide in various culturally influenced flavors. However, this recipe for Coconut Curry Soup is inspired by Thailand and its red curry dish. Thai Red Curry combines lemongrass, Thai chilies, galangal, fish sauce, shrimp paste, cumin, and coriander. Then to give the soup body, there are chickpeas, water spinach, carrots, bell peppers, bean sprouts, coconut milk, and rice noodles. We hope this soup transports your taste buds to new heights with our Coconut Curry Soup. You might also want to try other soup recipes like this Carrot Sweet Potato Ginger Soup.

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Time & Serves

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
4 persons

Ingredients

  • 1 tablespoon Peanut Oil

  • 1 medium yellow Onion - diced

  • 3 cloves Garlic - minced

  • 1 teaspoon Ginger - sliced

  • 1 tablespoon Cilantro - chopped

  • 2 tablespoons Thai Red Curry Paste

  • 1 x15 oz Canned Tomatoes - diced or crushed

  • 1 x15 oz Canned Chickpeas - drained and rinsed

  • 1 Liter Chicken Stock

  • 400 ml Thai Coconut Milk

  • 200 ml Coconut Cream

  • 2 teaspoons Fish Sauce

  • 2 Chicken - boneless breast or thighs cut into strips

  • 1 cup Water Spinach

  • 2 Bell pepper - julienne cut

  • 1 medium Carrot - julienne cut

  • 1/2 cup Bean Sprouts

  • 4 ounces Rice Noodles - cooked

  • Salt & Black Pepper to taste

  • Lime wedges

Instructions

Add the oil and medium heat using a heavy bottom pot or stockpot. Then, add the onion, garlic, cilantro, and sauté for 3 minutes once the oil is hot.

Add the ginger, curry paste, tomatoes, chicken stock, and chickpeas, then simmer for 5 minutes.

Whisk in the coconut milk, coconut cream, and fish sauce and cook for 5 minutes.

Add the chicken and water spinach and cook for 10 minutes.

Stir in the bell pepper, carrot, bean sprouts and cook for 5 minutes.

Season with salt and black pepper, then remove from the heat and serve hot in plates, over the cooked rice noodles with a squeeze of fresh lime on top.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
coconut curry soup, recipe, thai, pumpkin, chicken, carrot, coconut milk, vegetarian, creamy, red lentil

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart