coconut curry soup

<p>Coconut Curry Soup - this easy recipe can be made with almost ANY vegetables you have on hand! Silky-smooth and full of flavor. Vegetarian and vegan!</p>

Anything-You-Have Coconut Curry Soup

onion, chopped

garlic,

ginger,

red curry paste

turmeric

salt

sugar

baby yukon potatoes

coconut milk

vegetable broth

tofu

anything you have for fresh veggie toppings! see notes

PREP

Start smushing the tofu in that nifty TOFU PRESS. It&#8217;s amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.)

SIMMER SOUP

Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don&#8217;t let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.

BLEND SOUP

Allow to cool slightly (I can never wait very long&#8230;) then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I think I ended up adding about 2-3 cups) to thin out the soup as needed.

FRY TOFU

Remove the tofu from the press and cut into small pieces. In the same pot, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup &#8211; it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior. Remove from heat with the tofu is deep golden brown and crispy.

TOP AND SERVE

Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.

This is perfect! I'm the only person in my family who doesn't eat meat, so adding in the proteins and veggies when serving is genius! We added chickpeas, cauliflower and sweet potato rice,  peas, and sauteed chicken.

This soup looks so incredible, Lindsay!  I love all those colors!

So, two question:
One: Can I use your curry paste recipe here and just omit the onions, garlic, and ginger?

Two: can you tell me what kind of peeler you are using on your carrots? I totally need a new one.

https://www.youtube.com/watch?v=Oruu5b_zPYw

Coconut Curry Soup - this easy recipe can be made with almost ANY vegetables you have on hand! Silky-smooth and full of flavor. Vegetarian and vegan.

Full recipe: http://pinchofyum.com/anything-you-have-coconut-curry-soup

PRODUCTS (Amazon affiliate links)
Red Curry Paste: http://amzn.to/2lgbQZf
Turmeric: http://amzn.to/2kGDo6S
Coconut Milk: http://amzn.to/2lg4vZG
Vegetable Broth: http://amzn.to/2kPHHzh

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Coconut Curry Soup

This vegan sweet potato soup is healthy and easy! Made creamy with coconut milk and spicy with curry powder, this vegan soup recipe is the perfect solution to putting an easy vegan dinner on the table. 

Coconut Curry Sweet Potato Soup

coconut oil

yellow onion (roughy chopped)

garlic (minced

tbsp fresh ginger (minced)

carrots

potatoes

curry powder

cayenne pepper

14 oz can full fat, unsweeteded coconut milk

lime zest and juice

cilantro

salt & pepper (to taste)

coconut yogurt (optional garnishment)

In a large stockpot, heat the coconut oil until shimmering. Add the onion and sauté on a medium-low heat until translucent. Add the garlic and ginger.  Cook for 1-2 minutes more. 

Add the spices &amp; cook until fragrant. Add the sweet potato and carrots and stir to coat.

Add the vegetable stock and simmer for 15-20 minutes, until the vegetables are soft and able to be pierced with a fork. 

Using an immersion blender, blend the soup until it’s a thick, smooth puree. Add the coconut milk and the lime juice. Cook until warmed through. 

Garnish with lime zest, fresh cilantro and salt and pepper. Coconut yogurt is another garnish option.

A sweet and spicy soup with sweet potato, coconut milk, and yellow curry powder. Plenty creamy with a slight crunch and heartiness from spicy baked chickpeas.

Sweet Potato Coconut Curry Soup

Tbsp coconut or olive oil

onion

garlic

sweet potato ((peeled & cubed))

Tbsp yellow curry powder

tsp cayenne pepper ((omit for less heat))

tsp sea salt (,

light coconut milk ((canned is best))

can chickpeas ((1 can yields ~1 1/2 cups))

Tbsp avocado or coconut oil

tsp yellow curry powder

tsp sea salt

garlic powder

ginger powder

Preheat oven to 400 degrees F (204 C).

In the meantime, start the soup by sweating the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/avocado) oil (amount as original recipe is written // adjust if altering batch size). Cook for a few minutes and then add garlic and stir.

Season with 1/4 tsp each salt and pepper and stir (amount salt/pepper as original recipe is written // adjust if altering batch size). Add sweet potatoes, curry powder, and cayenne pepper (reduce or omit for less heat).

Cook for 5 minutes, stirring frequently.

Add 1/4 tsp more salt and the coconut milk (amount salt/pepper as original recipe is written // adjust if altering batch size). Then cover.

Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.

In the meantime, prep your baked chickpeas by rinsing, draining, and toweling off until dry. Then toss  in oil and spices and spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.

At the end of 25 minutes, taste and adjust seasonings as needed. I added about 1/4 tsp more salt and a pinch more cayenne pepper. Then puree using an immersion blender or blender. Transfer back to the pot if needed and keep heat on low until ready to serve. Garnish with baked chickpeas.

Will keep in the fridge for several days and the freezer for a month or so.

This Coconut Curry Soup is&nbsp;infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is easy to make and ready in under 30 minutes!

Coconut Curry Soup with Shrimp

tbsp coconut oil oil

red bell pepper, thinly sliced

oz white button mushrooms, stems removed and sliced

tbsp red curry paste

chicken stock (or fish stock)

soy sauce

tsp fish sauce

(14 ounces) can regular coconut milk

brown sugar

tsp pepper

lb large shrimp, deveined and peeled

lime juice

green onions, sliced

tbsp fresh basil, chopped

Heat oil in a large soup pot over medium heat.

Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.

Add garlic and ginger and saute just until fragrant.&nbsp;Stir in the red curry paste.

Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.

Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!

Remove from the heat and stir in lime juice, green onions and basil.&nbsp;Serve immediately.

Recipe video above. This amazing quick &amp; easy Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a cross between Tom Yum and Laksa soups. This recipe is all about the soup broth, so put whatever you want into the soup! This is the noodle soup version of this Poached Salmon in Coconut Lime Sauce.

Thai Coconut Soup

vegetable oil

prawns/shrimp (, peeled and deveined (Note 1))

garlic (, finely grated)

tsp ginger (, finely grated)

lemongrass (, peeled, finely grated (Note 2))

tbsp fish sauce ((or soy sauce))

tsp curry powder ((Note 3))

coriander powder

tsp chilli garlic paste

coconut milk ((Note 5))

chicken broth ((or vegetable))

tsp lime zest ((1 lime))

bean sprouts

Lime wedges

coriander/cilantro leaves

Sliced red onion

Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.

Turn heat down to medium. If pot is looking dry, add a touch of extra oil.

Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.

Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.

Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.

Add chicken broth and coconut milk. Stir and bring to simmer.

Simmer for 2 minutes, then add lime zest and return prawns into broth.

Cook for 2 minutes just to reheat and finish cooking the prawns.

Place noodles in bowl. Ladle over soup.

Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).

Squeeze over lime juice to taste. Slurp and be happy!

Serving:

Healthy Coconut Soup Recipe with a dash of fresh orange - deliciously tangy and including 1 of your 5 a day!

Healthy Coconut Curry Soup

olive oil

brown onion (diced)

cloves

60 ml vegan-friendly white wine (optional)

ml orange juice

vegetable stock

coconut milk (400 ml)

ginger

tbsp garam masala

curry leaves

onion and pumpkin seeds

Add the Extra Virgin Olive Oil to a large saucepan alongside the diced onion and minced garlic cloves and cook until the onion becomes translucent &amp; aromatic.

Add the cloves &amp; carrot and cook for a further 1-2 minutes. Then deglaze the pan with the splash of white wine. If you&#39;re creating this recipe without the white wine, simply use a good splash of water to deglaze.

Pour in the fresh orange juice and vegetable stock, then add a lid to the saucepan and let it simmer for about 10-15 minutes.

Mix in the coconut milk, then add the freshly minced ginger, garam masala and curry leaves and cook for a further 10-15 minutes.

Once the cooking time elapses, carefully remove the cloves and curry leaves.

Transfer the soup to a blender and blend on high-speed until smooth. Alternatively you can also use a stick blender.

Serve and top with roasted onions and pumpkin seeds and enjoy with a glass of refreshing Appletiser!

Thai Wonton Soup is a classic coconut curry meets wonton soup. It has a sweet and spicy coconut curry broth filled with pork wontons.

Thai Wonton Soup

pork

carrot

green onions,

garlic clove, minced

tsp sesame oil

tsp kosher salt

wonton wrapper

garlic cloved, minced

chicken stock

14.5 oz canned coconut milk

peanut butter

tsp ground ginger (optional)

tsp kosher salt, divided

In a small bowl, mix together pork, carrot, green onion, minced onion, garlic, soy sauce, sesame oil, and salt.

Fill a small bowl with water. Place one heaping teaspoon of filling in the middle of each wonton. Using your finger, wet the edges of the wonton. Turn the wonton so that each corner is point up, down, left, and right. Fold the top corner down over the bottom half, to make a triangle, seal edges and be sure to get all air bubbles out. Wet the bottom two corner edges. Pull the corners in and bring the bottom two edges together, seal. You could also just fold each on in to a triangle, seal and then bring the bottom two edges in and seal again. Make sure to cover finished wontons with a towel.

Heat a dutch oven to a medium heat. Add coconut oil. Once hot, add onion and garlic. Cook for 1 minute until fragrant and slightly translucent. Season with a 1/4 teaspoon of salt. Add curry paste, cook 1 minute. Whisk in chicken stock, coconut milk, brown sugar, peanut butter, ginger and remaining salt. Bring to a boil and reduce to a simmer for 10 minutes.

After 10 minutes, add wontons, simmer until pork is cooked through and wonton wrappers are soft, about 5-6 minutes.

Spoon 3-4 wontons in the bottom of bowls and ladle broth on top. Garnish with green onion.

This was delicious and so easy to make - I've been looking for some easy recipes to add into my repertoire, thank you for the share - I bought some pre-made wontons from Trader Joe's to save some time/effort :)

This quick and easy Thai Potsticker Soup combines creamy coconut curry flavors with hearty vegetables, fresh spinach, and delicious potstickers for a flavorful and comforting meal.

Thai Potsticker Soup

onion, diced

red bell pepper, diced

potato,

(13-ounce) package potstickers (vegetarian

spinach

lime

cilantro,

Sauté the Vegetables:

Heat olive oil in a large stockpot or Dutch oven over medium-high heat.

Add the garlic, onion, red bell pepper, and sweet potato. Cook, stirring occasionally, for 3–4 minutes, or until the vegetables are softened.

Build the Broth:

Stir in the red curry paste and cook for 1 minute until fragrant.

Add the coconut milk and vegetable stock, whisking to combine.

Cook the Potstickers:

Bring the mixture to a boil, then add the potstickers.

Reduce the heat to a simmer and cook for 6–8 minutes, or until the soup is slightly thickened and the potstickers are cooked through.

Add Spinach and Lime:

Stir in the fresh spinach and lime juice. Cook for 1–2 minutes, or until the spinach is wilted.

Garnish and Serve:

Ladle the soup into bowls and garnish with fresh cilantro.

Who can resist Khao Soi with Chicken? Cozy egg noodles, creamy coconut milk broth dyed a bright, happy yellow from the turmeric, plus FRIED noodles sprinkled on top? Coziness and happiness all in one bowl!

Khao Soi Recipe (Authentic Northern Thai Coconut Curry Noodles)

Khao Soi Paste

cilantro stems

Soup

tbsp coconut oil1 13.5 oz can coconut milk 4 cups chicken broth2 lb chicken thighs egg oil

Toppings

Toast the 2 tbsp coriander seeds in a dry skillet over low heat until fragrant.Add the 3–4 mild dried chilies, 2–4 dried Thai chilies, and toasted coriander seeds to a spice grinder and grind into a powder. Add the 1 tbsp ground turmeric and 1 tsp curry powder so everything blends evenly.

Using a mortar and pestle, mini chopper, or immersion blender, pound the 1 tsp coarse sea salt, 2 medium shallots, 10 garlic cloves, 1 (2-inch) piece ginger, and 1/4 cup chopped cilantro stems into a paste. Add the ground spices and mix well.

Heat 2 tbsp coconut oil in a heavy pot over medium heat. Add the curry paste and sauté for 4–6 minutes until darker and fragrant.

Add 1 can unsweetened coconut milk and 4 cups chicken broth. Bring to a gentle boil.

Add the 2 lb chicken thighs or breast, reduce heat, and simmer until tender, about 20–25 minutes. Season the broth with fish sauce and palm sugar to taste.

Cook the soft portion of the 1 lb Chinese egg noodles according to package directions.

Cut the two reserved small handfuls of egg noodles into 4–5 inch pieces.Heat 2–3 cups frying oil in a wok or deep pan over medium-high heat until it reaches 350°F (or a chopstick dipped in the oil bubbles immediately).

Add a small handful of noodles. They will expand quickly, so don’t overcrowd the pan. Fry until golden and the bubbling slows way down. Flip if needed so both sides crisp evenly.Remove and drain on a paper towel–lined plate.

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Top 10 coconut curry soup recipes from across the web

The most viewed coconut curry soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Anything-You-Have Coconut Curry Sou...

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Sweet Potato Coconut Curry Soup

Coconut Curry Soup with Shrimp

Thai Coconut Soup

Healthy Coconut Curry Soup

Thai Wonton Soup

Thai Potsticker Soup

Khao Soi Recipe (Authentic Northern...

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The most viewed coconut curry soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine