Red Curry Coconut Soup

This Red Curry Coconut Soup is naturally vegan, gluten free and so delicious made in one pot. A customizable basic recipe, tasty, easy, delicious and every time exciting.

Soups are meant for the whole year. Be prepared to fill your plates with the Mexican Quinoa Tortilla Soup or my Moroccan Chickpea Lentil Soup (Harira).

If you’re looking for more soup recipes, stay right here. You will find an amazing and super easy to make arsenal right here.

Use the search bar type “soup” and get drooling, enjoy.

This Coconut Red Curry Soup is no exception.

It’s creamy, satisfying, made in one pot, filling, and packed with such an amazing flavor.

You will know that from the first to the last bite. And seriously it’s so delicious and anytime customizable.

What is red curry paste

Red curry paste is a delicious spice paste made from red onions, chilies, garlic, ginger, cumin, coriander, and tomato paste.

For extra taste you can add some lemon juice, if you like.

I find it is amazing to give your dish the right amount of taste and flavors. Red curry paste is not only amazing for curries, just think about soups and stews.

Basically you can also add it to many more things like dips, savory spreads, and so much more.

How hot is red curry paste

It’s really flavorful and one of my favorite pastes, because I like to add a lot of taste and flavor to all my dishes.

If you’re sensitive to spicy dishes, I recommend to scale down the amount of curry paste.

Start with 1 Tbs red curry paste and go from there, adjust to your liking and preference.

What is coconut milk

I’m pretty sure you use coconut milk all the time, from sweet to savory dishes it’s always a staple.

It’s made from grated pulp of coconuts and blended with water to get a rich and creamy texture.

There are different coconut milks on the market, ranging from light to full fat coconut milk.

Anything will work for this Red Curry Coconut Soup, but keep in mind if you’re using light coconut milk the taste will be less rich than with full.

How to make Red Curry Coconut Soup

Heat a bit of oil, or vegetable broth for oil-free cooking, in a large pot. Add onions and garlic, and fry for around 3 minutes on medium heat.

Add broccoli, coconut milk, vegetable broth,  red curry paste, optional ginger, almond butter, and tomato paste if you like.

Cook all for around 15 minutes more, serve on plates or in bowls with optional cooked quinoa.

Note if you plan to make the optional tandoori spice almonds, simply mix almonds and tandoori spice in a small bowl, until almonds are well coated with the spice.

For the preparation you have 2 options: heat a small pan, add almonds and roast them for around 6 minutes until lightly browned and golden. Keep stirring, otherwise they burn.

Alternatively use a baking sheet prepared with parchment paper or a small casserole and roast them in the oven for 7 minutes at 430°F.

When almonds are done, distribute them all  on top of your curry plates or bowls, enjoy!

This Red Curry Coconut Soup makes an amazing dinner, lunch, meal prep. It reheats amazingly in no time. Also perfect for quick and easy family dinners and work lunches.

I would say this soup is even made for date night to impress your sweet heart.

Who does not love a creamy and delicious curry? See it’s always a keeper for everyone.

Share all your remakes with a tag plus picture on Instagram and Facebook.

Love seeing all of them.

Cheers, Florian.