Super Quick Coconut Red Curry Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
gluten-free, dairy-free, paleo, primal, keto, Whole30, egg-free, vegetarian + vegan options
  • 1 tablespoon coconut oil (or ghee)
  • 1 small white or yellow onion, diced
  • 2 large cloves garlic, minced (or ¼ teaspoon garlic powder)
  • 1 tablespoon fresh ginger, grated (or ¼ teaspoon dried ginger)
  • 2 tablespoons red curry paste
  • pinch red pepper flakes, optional for a little more spice
  • 4 cups chicken or vegetable broth, low sodium
  • 1 tablespoon fish sauce, optional
  • 2 cups cooked chicken, shredded*
  • 1½ cups full fat canned organic coconut milk
  • 4 cups baby spinach, or other greens (kale, chard, etc)
  • 1 lime, juiced
Optional For Serving:
  • kelp noodles, cooked thin rice noodles, zucchini noodles, etc
  • fresh limes
  • fresh cilantro, mint and/or Thai basil
  • scallions
  • unsweetened coconut flakes
  1. In a medium to large pot over medium heat, add the coconut oil. Add the onion and saute for 3-5 minutes until translucent and tender. Add the garlic, ginger and red curry paste. Cook an additional 3-5 minutes, until fragrant, Stirring very often.
  2. Add the broth and fish sauce, if using, whisk well to combine. Bring to a gentle simmer and add the cooked chicken and coconut milk.
  3. Simmer until the chicken is heated through. Add the baby spinach and stir to combine and wilt.
  4. Finish with the fresh lime juice, and include some lime zest, if you prefer.
  5. Serve immediately over kelp, rice or zucchini noodles.
if using uncooked chicken, simmer the soup for longer, until it is opaque and cooked through.
you can also use shrimp or other shellfish, again adjust cooking time, as needed
Veggies: I prefer baby spinach, but kale, Swiss chard or other greens would work. Other options, peas, green beans, zucchini, cauliflower, broccoli, bok choy or Brussels, red, orange or yellow bell peppers, chopped tomatoes, etc
Recipe by Tasty Yummies at