Description

Warm your soul with this creamy, aromatic curry soup, bursting with vibrant flavors. Perfect for chilly days or gatherings with friends, this dish is not just a meal—it’s a celebration of comfort and connection. With a blend of rich coconut milk, zesty lime, and fresh vegetables, every spoonful delivers a comforting warmth that’s simply irresistible.

Ingredients

Scale

1 can (13.5 oz) coconut milk
3 tbsp red curry paste
2 cups mixed vegetables (bell peppers, carrots)
1 cup cooked chicken or tofu
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 tbsp lime juice
4 cups low-sodium vegetable broth

Instructions

Chop all vegetables into bite-sized pieces.
In a large pot over medium heat, sauté minced garlic and grated ginger in oil until fragrant (about 1-2 minutes).
Add chopped vegetables and cook for 4-5 minutes until slightly softened.
Stir in red curry paste and cook for another 2-3 minutes.
Pour in coconut milk and vegetable broth; bring to a simmer for 10-15 minutes.
Add cooked chicken or tofu and lime juice; heat through for an additional 5-7 minutes.
Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Sautéing
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 6g
Sodium: 680mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 8g
Cholesterol: 45mg

Keywords: For a vegetarian version, ensure you use vegetable broth and add extra chickpeas or lentils for protein. To thicken the soup, puree a portion of it or add more coconut milk.