Silky Coconut Curry Soup
Thai-inspired coconut soup packed with tender vegetables and chickpeas, built on a fragrant curry paste base. One pot, 25 minutes, naturally vegetarian and screenshot-ready.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
- 2 cans (13.5 oz each) coconut milk (full-fat, canned)
- 2.5 tbsp red curry paste
- 1 can (15 oz) chickpeas (canned, drained)
- 1 large bell pepper (red or yellow), sliced
- 1 medium zucchini, cut into half-moons
- ½ cup Thai basil or fresh cilantro, chopped
- 1 whole lime (zested + juiced)
- 1 cup vegetable broth
Instructions
- 1
Heat a large pot over medium. Add curry paste and cook, stirring constantly, until fragrant, about 90 seconds.
- 2
Pour in coconut milk and vegetable broth, whisking to dissolve the paste. Bring to a gentle simmer.
- 3
Add chickpeas, bell pepper, and zucchini. Simmer until vegetables are tender-crisp, about 10 minutes.
- 4
Stir in lime juice and zest. Taste and season with salt and pepper to balance the heat and brightness.
- 5
Ladle into bowls and top with fresh basil or cilantro. Serve hot with lime wedges on the side.
Tools you’ll need
- large pot (at least 4-quart capacity)
- wooden spoon or silicone spatula
- whisk
- ladle
- knife and cutting board
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