Coconut Curry Soup

Coconut Curry Soup Recipe

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Nancy Lopez


I’m not a big fan of coconut or curry. But this soup has a savory mild sweet taste that even I was impressed with how much I LOVED it. Just try it once and you’ll be hooked.


☆☆☆☆☆ 0 votes

20 Min
20 Min
Stove Top


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  • 2 c
  • 2 tsp
    chicken base
  • 1 tsp
  • 1 can(s)
    14 oz coconut cream or milk
  • 1 small
  • 1
    red bell pepper
  • 1/2 Tbsp
    yellow curry
  • 1 Tbsp
    fish sauce
  • 1 Tbsp
  • 1/2 tsp
    cayenne pepper
  • ·
    salt to taste
  • 1/4 c
    cilantro, fresh chopped (optional)

How to Make Coconut Curry Soup


  1. Sauté the onions, red pepper in your favorite soup pot. If you are wanting the optional chicken in this recipe, you would saute your chicken with the onions and red pepper.
  2. Add water, chicken base and coconut creme or milk. Bring to a boil, and then reduce to a simmer. I find the coconut creme gives this recipe a thicker soup than the coconut milk. If I use the coconut milk I usually have to thicken it up with corn starch at the end.
  3. Add curry powder, fish sauce, lime juice, cayenne pepper, and salt.
  4. Cook about 10 minutes to marry flavors.
  5. Stir in chopped cilantro. Cook 2-3 minutes longer until chicken is heated through. Serve soup hot, by itself or over rice if desired. Garnish with additional cilantro.

Printable Recipe Card

About Coconut Curry Soup

Course/Dish: Cream Soups
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Indian
Dietary Needs: Dairy Free

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