Vegetable Coconut Curry Soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
This Vegetable Coconut Curry Soup is rich, creamy, and packed with bold flavors and loaded with veggies.
  • 1 - 3 Thai chilies, seeded
  • 8 garlic cloves
  • 2 shallots, halved
  • 1 2-inch piece of ginger, peeled
  • ¼ cup cilantro, stems only
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon curry powder
  • 2 tablespoons vegetable oil
  • 2 14-ounce cans unsweetened coconut milk
  • 2 cups chicken broth
  • 3 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • 1 large carrot, peeled and spiralized*
  • 1 large zucchini, spiralized*
  • 1 small bunch of kale, thick stems removed, leaves sliced
  • ¼ cup red lentils
  • Garnish
  • a drizzle of chili oil (optional)
  • half a small red onion, thinly sliced
  • ¼ cup fresh cilantro leaves
  • 1 lime, cut into wedges
  1. In a food processor, puree the Thai chilies, garlic, shallots, ginger, cilantro stems, turmeric, coriander, and curry powder. Add 2 tablespoons of water. Process into a paste, adding more water, 1 tablespoon at a time, if needed.
  2. In a large sauce pan over medium heat, warm the vegetable oil. Add the curry paste you just made and cook for 4 - 6 minutes, stirring frequently.
  3. Add the coconut milk and chicken broth. Stir in the fish sauce and brown sugar; bring to a simmer. At this point I recommend pouring the coconut curry broth you just made through a fine-mesh sieve into a large bowl with a pour spout and then back into the saucepan. This is not necessary, but it does give you a nice smooth broth.
  4. Bring the broth back to a simmer and add the carrot 'noodles', zucchini 'noodles', kale, and lentils. Cover and allow to gently simmer for 10 - 15 minutes.
  5. Ladle the soup into bowls and garnish with chili oil, red onion, cilantro leaves, and a lime wedge. Enjoy!
* If you don't have a Spiralizer - you can slice the zucchini into ⅛-inch thick planks. Then stack the planks and slice lengthwise into ⅛-inch noodles.
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