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!

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The most viewed coconut curry soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine