Quick Coconut Curry Soup
A fragrant Thai-inspired soup built on coconut milk and curry paste, ready in under 20 minutes. Loaded with vegetables and chickpeas for hearty, satisfying vegetarian protein.
- Total time
- 18 min
- Servings
- 2
- Calories
- 312
- Protein
- 11g
Ingredients
- 1 can (13.5 oz) coconut milk (full-fat)
- 1 cup vegetable broth
- 2 tablespoons Thai red curry paste
- 1 can (15 oz) chickpeas, canned, drained and rinsed
- 1 medium zucchini, cut into thin half-moons
- 1 whole lime (zested and juiced)
Instructions
- 1
Pour the coconut milk and vegetable broth into a medium pot and set the heat to medium-high until the liquid is steaming and small bubbles form around the edges, about 3 minutes.
- 2
Add the curry paste and stir with a wooden spoon for 2 minutes until the paste dissolves completely and the soup smells intensely fragrant and spicy.
- 3
Add the drained chickpeas and zucchini slices, stir once to distribute them, then reduce the heat to medium and simmer for 8 minutes until the zucchini is fork-tender.
- 4
Remove the pot from heat, pour in the lime juice, and stir until the juice is fully mixed throughout the soup.
- 5
Taste the soup with a spoon and add a small pinch of salt if needed; the lime should taste bright but not overpowering.
- 6
Divide the soup between two bowls, sprinkle the lime zest on top of each bowl, and serve immediately while steaming.
Tools you’ll need
- medium pot (3-quart)
- wooden spoon
- microplane or zester
- colander (for rinsing chickpeas)
- cutting board
- chef's knife
- two soup bowls
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