Coconut Curry Soup

I love soup recipes during the fall and winter. Anything warm and comforting tend to be what I gravitate towards. This soup recipe definitely is a little different from your typical comfort meal soups. It's not over heavy and filling but is packed full of flavour. I love the soup on it's own but if you did want to make it a "heavier meal" you could serve it on a bed of zoodles or angel hair pasta. The recipe does have a bit of heat to it so if your children are sensitive to that you could cut back on the chili flakes and red curry paste. This has definitely become one of my favourite soup recipes. If you give this recipe a try leave me a comment and let me know how you liked it.

Coconut Curry Soup

  • 2 tbsp coconut oil

  • 1/2 onion, diced

  • 2 cloves garlic, minced

  • 1 tsp red chilli flakes

  • 1in. piece fresh ginger, minced

  • 2 tbsp red Thai curry paste

  • 3 1/2 cups chicken stock

  • 1-13.5 oz. can full-fat coconut milk

  • 1 red bell pepper, and sliced into strips

  • 1-8 oz. baby portobello mushrooms, sliced

  • 1 chicken breast, cut into tiny bite-sized pieces

  • 2-3 tbsp soy sauce

  • 3-4 tbsp fresh lime juice

  • 2 tbsp brown sugar

  • 3 green onions, sliced on an angle

  • 1/4 cup cilantro, chopped (or parsley)

Heat 2 tablespoons coconut oil in a large pot over medium heat. Add onion, garlic, chilli flakes, ginger, and red Thai curry paste and cook until the onion is beginning to soften. Add chicken stock and bring to a boil. Reduce heat and simmer about 20 minutes. Add coconut milk whisk to combine well, then add bell pepper, mushrooms, and chicken breast. Simmer over medium-low heat until chicken is cooked through and red bell pepper is softened, about 15 minutes. Add soy sauce and brown sugar and stir to combine. Before serving add fresh lime juice. Serve topped with green onions and cilantro.

If wanting a "heavier meal" serve soup in a bed of zoodles or angel hair pasta.

*Serves 4