Coconut Curry Soup

Front shot of Coconut Curry Soup with rice noodles in a plate with garnish on top
Aerial shot of Coconut Curry Soup with rice noodles in a plate
Close up side shot of Coconut Curry Soup with rice noodles in a plate
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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.

Author: Rachel Ottier-Hart
Average: 5 (4 votes)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
4 persons



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.

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

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