Coconut Curry Soup

This soup was so good and relatively easy! It started out as an attempt to make Thai coconut soup and then after realizing I didn’t have most of the ingredients I made this and I ain’t mad at it. Learning to adapt a recipe to my often incomplete pantry is one of my favorite things to do especially if it tastes this good.


2 tbsp Minced Ginger
1-2 tbsp Favorite Curry (Mix or Paste)
1/2 Large Lime (Keep the rest for garnish)
1/2 Lemon
2 cups Broth
2 cans Coconut Cream
1 pkg Tofu (drained and cubed)
1 cup Sliced Mushrooms
1 cup Shredded carrots
1 cup Sliced Leeks
2 tbsp Cilantro
1-2 tsp Chili flakes


  1. Chop, cube, juice and prep everything so you can just add it in as you go! Some parts of this go really fast once you start moving.
  2. Place a large saucepan on medium heat and add in the ginger, curry, lime and lemon juice.
  3. Stir occasionally until the spices are cooked through (they will change color slightly, appearing a little darker than before, it will take about 5 minutes).
  4. Slowly add the broth while stirring constantly. Allow the broth and other ingredients to get “friendly” for a while.
  5. After they’ve been acquainted turn the temperature down a bit to medium low and add in your cans of coconut cream and stir.
  6. Add in your veggies at this time and let them get cozy for about 15 minutes.
  7. Add in your protein of choice and continue to cook for 3 more min (you want to wait until the shrimp is opaque if that’s what you’re using)
  8. Stir in the cilantro and chili flakes (if using)
  9. Serve. Garnish with more cilantro and lime wedges.


Jessica Kapusta

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