Coconut Curry Soup
Silky Thai-style coconut broth with tender vegetables and chickpeas, built on curry paste and coconut milk. One pot, 15 minutes, pure comfort.
- Total time
- 15 min
- Servings
- 4
- Calories
- 245
- Protein
- 8g
comfortcozythaivegetarianveganchickpeascreamytender
Ingredients
- 3 tbsp Thai red curry paste
- 14 oz Coconut milk (full-fat)
- 2 cups Vegetable broth
- 1 can (15 oz) Canned chickpeas, drained
- 1 medium Bell pepper (any color), diced
- 1 whole Lime (juiced) + fresh Thai basil or cilantro
- 1 tsp Fish sauce (optional, omit for vegan)
Instructions
- 1
Heat a medium pot over medium. Add curry paste and cook, stirring, for 60 seconds until fragrant.
- 2
Pour in coconut milk and broth, stirring to dissolve the paste. Bring to a gentle simmer.
- 3
Add chickpeas and diced bell pepper. Simmer uncovered for 5 minutes until pepper softens.
- 4
Stir in fish sauce if using. Squeeze in lime juice and taste for heat and salt.
- 5
Ladle into bowls and top with fresh basil or cilantro. Serve hot.
Tools you’ll need
- medium pot (3–4 quart)
- wooden spoon
- ladle
- cutting board
- knife
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