Coconut Red Curry Soup

Writer and Photographer Kyndra Kelly

A great way to use up any meats and veggies you have leftover is to turn them into something delicious! This tasty soup can be put together in a matter of 15 minutes. Add a tablespoon of fish sauce for more of an umami flavor. Red curry paste can be adjusted according to your heat tolerance.

Makes 2 servings


1 can full-fat coconut milk (14 oz.)

1 tablespoon jarred red curry paste (I use Thai Kitchen brand)

1 tablespoon coconut aminos

1 tablespoon brown sugar or coconut sugar

1/3 cup chicken broth juice

zest of 1 lime

2 tablespoons fresh chopped basil

1 cup cut up veggies of your choice (broccoli, bell peppers, mushrooms, peas, carrots, etc.)

1 cup cooked protein (shrimp, chicken, beef, tofu)

rice noodles (or rice)


In a medium saucepan, combine the coconut milk, curry paste, sugar, coconut aminos and broth. Bring to a boil, and simmer for 5 to 10 minutes.

Add veggies and meat, simmer for 5 more minutes.

Add basil and lime. Stir and serve over rice noodles or rice. Top with peanuts and lime zest.

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