• Gretchen Covelli

Coconut Curry Soup: Anyway You Like It


Soup Season is upon us! Cold and snowy outside, cozy with a hot bowl of soup inside. Unfortunately it’s also cold/flu season and, well, a pandemic has been added to the mix. Keeping your immune system strong and abundant is so important right now. Food is an excellent way to do just that!


Coconut Curry is something I eat often (year round actually). Not only is it delicious but there are so many healing properties to it as well as variations on how to serve it! It’s a go to soup because you can use whatever you have in the pantry/fridge.


Curry, our main ingredient, decreases inflammation, increases heart & bone health, decreases bad bacteria, aids in healthy digestion & is rich in anti-cancer properties. Garlic, ginger & turmeric are all known to boost the immune system & reduce inflammation. Ginger & garlic both aid in digestion and are heart healthy foods. Bone broth is amazing and is a natural source of collagen, minerals & vitamins. This is just the base of the soup and anything added is pure bonus!


Coconut Curry is something I eat often (year round actually). Not only is it delicious but there are so many healing properties to it as well as variations on how to serve it! It’s a go to soup because you can use whatever you have in the pantry/fridge.


I am going to head right into the recipe now. I have read enough recipes blogs to know that I immediately scroll right past the novel & history of food they have written, to get right to the good stuff.


Coconut Curry Soup


Base (if you don't have these ingredients, you don’t have the soup. Try again later)

1 Tbl Coconut Oil (variations are ok)

1 small knob of Fresh Ginger (powder sub is ok)

3 Cloves of Garlic

1-2 Tbsp Red Curry Paste (depending on your spice comfort level)

1-2 Tbsp Turmeric

4 cups broth (vegetable, chicken or bone)

2- 14oz cans of coconut milk

Sea Salt & Pepper to taste


Veggies, Proteins & added goodness (here is where you can get all kinds of creative!)

  • Veggies; honestly any veggie you want to add will work (except maybe tomatoes)

  • Potatoes, sweet potatoes or chickpeas (canned) can be blended in for a thicker soup.

  • Rice (any variety), Barley, Quinoa or lentils could be added for a heartier meal.

  • Noodles; Rice noodles, Soba, Udon….really any type of noodle works.

  • Protein; Chicken, shrimp, fish, tofu…..the skies the limit on what protein you choose!

  • Toppings; green onions, cilantro, basil, bean sprouts, squeeze of lime!


Are we ready to start cooking?!

  • Heat oil and saute garlic and ginger. These cook quick, seriously, don’t walk away from the pan.

  • Add curry paste & turmeric. Stir until fragrant

  • Add broth & Coconut milk. Stir to combine. Salt & Pepper to taste.

(if adding potatoes or chickpeas now is the time to add those in & let simmer. Nobody like crunchy potatoes)

  • While the soup simmers: prep your veggies (wash peel & cut) & saute, cook protein of choice as well as any rice or noodle variation you chose.

  • If you have potatoes or chickpeas in the broth, check tenderness & blend until smooth.

  • Your soup is now ready to be combined anyway you like it! Add broth, veggies, protein, noodles or rice & toppings. Enjoy!

*broth can be frozen and reheated. Best to keep proteins and extra separate however.




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