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Coconut Red Curry Soup (Whole30)

February 1, 2020 By msmart 2 Comments

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Coconut Red Curry Soup

Coconut Red Curry Soup Recipe from Smart in The Kitchen

Coconut red curry soup might be your new favorite weeknight dinner. Not only is it Whole30, dairy-free, and full of veggies, it’s also absolutely delicious.

Red curry paste is such a powerful secret ingredient. This flavorful spice and aromatics mixture adds so much depth of flavor; warm tones from red chilies and galangal (which is in the same family as ginger) and zest from lemongrass and kaffir lime leaves. Combined with chicken broth and coconut milk, it’s utterly irresistible. It’s one of my favorite flavor bombs.

Last week, I was lucky enough to demo this recipe on Hallmark Home&Family. It was a dream come true and my first national TV appearance. I truly enjoy these live cooking demos, and it helps me to spread the word about my weeknight meal plans and easy recipes. Now, more about this delicious soup!

Coconut Red Curry Soup Recipe from Smart in The Kitchen

What is Red Curry Paste Made Of?

It’s a Thai curry paste made from red chilies, garlic, lemongrass, galangal, shallot, coriander root and kaffir lime leaves. Thai Kitchen brand is readily available, look for it in the Asian section of your market. Don’t worry if you only use a bit after opening, it will last for about three months in the refrigerator.

Is Red Curry Paste Healthy?

Yes! Red curry paste is a spice mix full of aromatics like garlic, which are anti-microbial, and galangal, which is anti-inflammatory. It’s low in calories and has no added sugar. It’s a great Whole30 ingredient!

Coconut Red Curry Soup Recipe from Smart in The Kitchen

Can You Use Other Vegetables in This Soup?

Absolutely! Use anything in season. In spring, add sugar snap peas, in summer add zucchini or yellow squash, in fall Delicata squash would be delicious. You can add any vegetables you’d like, and sometimes I also add a handful of greens. Spinach or chopped kale (with the center stem removed) will wilt in the warm broth and add even more nutrients.

What Type of Coconut Milk is Best to Use?

Use full fat canned coconut milk. I use Trader Joe’s brand or Thai Kitchen. Just read the label to make sure it doesn’t have any added sulfites.

Can You Make This Soup Vegan?

Yes! Leave out the chicken, use water instead of chicken stock and omit the fish sauce. If you’d like, you can replace the fish sauce with coconut aminos to add some umami and depth of flavor.

Coconut Red Curry Soup Recipe from Smart in The Kitchen
Coconut Red Curry Soup Recipe from Smart in The Kitchen

Looking for more soup recipes?

Corn Chowder (Gluten-Free)

Spring Detox Soup (Whole30)

Vegetarian Three-Bean Chili

Roasted Red Pepper and Tomato Soup

Green Gazpacho

Help me spread the word about this recipe and PIN IT!!

Coconut red curry soup might be your new favorite weeknight dinner. Not only is it Whole30, dairy-free, and full of veggies, it's also absolutely delicious.
Coconut Red Curry Soup Recipe from Smart in The Kitchen
Print Recipe
5 from 1 vote

Coconut Red Curry Soup

This soup is also delicious with cubed sweet potato, as well as a handful of greens (such a spinach or kale leaves) tossed in to wilt at the end.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Soup
Keyword: Coconut Red Curry Soup
Servings: 6 servings

Ingredients

  • 1 tablespoon avocado oil
  • 1/2 yellow onion diced, about one cup
  • 1 inch piece fresh ginger, grated on a microplaner, about 1 tablespoon
  • 2 tablespoons Thai red curry paste (I use Thai Kitchen brand)
  • 1 carrot, sliced
  • 1 red bell pepper, cubed
  • 2 cups cubed butternut squash (about half a large squash)
  • 4 boneless skinless thighs or 2 boneless skinless chicken breasts, cubed in 1-inch pieces (optional)
  • 1 13.5-ounce can coconut milk (not low-fat)
  • 2 cups chicken stock or water
  • 3 tablespoons fish sauce (I prefer Red Boat brand)
  • 3 tablespoons lime juice
  • Kosher salt
  • Optional Garnish: Cilantro, Thai basil and/or red pepper flakes for additional heat

Instructions

  • In a large pot over medium heat, warm the avocado oil. Add the onion and sauté for 3-5 minutes until soft and translucent. Add the ginger and red curry paste and stir to combine.
  • Add the carrot, red pepper and butternut squash, salting the vegetables with about 1 teaspoon kosher salt, and stir to combine. Add the chicken, if using, and stir.
  • Stir in the coconut milk, chicken stock and fish sauce. Stir to combine. Let simmer on low heat until vegetables are soft and chicken is cooked, about 15-20 minutes.
  • Add the lime juice and taste for seasoning, adding more salt if necessary.
  • Serve with steamed rice or cauliflower rice and optional garnish.

Disclosure: Please understand that some of the links in this post are affiliate links and if you use them to make a purchase, I will earn a small commission. Keep in mind that I link these products because I genuinely recommend them and in most cases use them personally. The decision is yours, and whether or not you decide to buy something is completely up to you. This website does not advertise or otherwise make a commission, so it helps me “keep the lights on.” Thank you!

Filed Under: All Recipes, Dairy-Free, Dinner, Gluten-free/Gluten-free adaptable, Grain-free, Poultry, Soups, Whole 30 Tagged With: coconut red curry soup, easy dinner, soup, Whole30

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Comments

  1. Kathryn

    February 11, 2020 at 12:47 am

    5 stars
    Just made this tonight and yum!! Even my three year old is eating it up. Thanks for sharing! One question – is there a good substitute for fish sauce? Unfortunately, my husband isn’t a fan and can detect even the smallest amount when I try to slip it in.

    Reply
    • msmart

      February 11, 2020 at 10:21 pm

      That’s ok! Either just leave it out or add the same amount of coconut aminos for a touch of umami. So glad you all liked it! (You could also try adding half as much fish sauce (Red Boat brand and don’t tell him — see if notices! Lol!!

      Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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