Creamy Coconut Curry Soup

 By: Dr. Christine Cho ND

I absolutely love Thai food-pad thai, green and red curries, mango salads, tom yum soup.  Everything is just super tasty because they use lots of strongly flavored herbs and of course, coconut milk.  The problem is that when you go to Thai restaurants, you are often ordering very high calorie, high sugar, and high fat dishes that can be difficult to replicate at home.  This soup recipe is Thai-inspired, using ginger, lime, curry, and coconut milk to draw in some of those intense flavors found in Thai cuisine.  Best of all, it can be used as either a meal or a starter.  Enjoy!

 Ingredients (Serves 4-5):

  • 1 tbsp coconut oil
  • 1/2 small onion, sliced into half moons
  • 3 cloves garlic (chopped)
  • 1 tbsp ginger, chopped
  • 1/2 tsp red pepper flakes (I used Korean red pepper powder because that’s what I had at home)
  • 2 tsp curry powder, or Thai curry paste (feel free to add more)
  • 2.5 cups chicken (or vegetable) broth
  • 1 14.5 ounce can of coconut milk
  • 1 lime, juiced (more if lime isn’t juicy!)
  • 6-8 oz of leftover chicken, fish, or shrimp (cut into bite sized chunks)
  • 2 cups broccoli (cut into small florets)
  • Sea salt and freshly ground black pepper to taste
  • Optional: chopped green onion, cilantro, and/or lime wedges for garnish


  •  Heat oil in a large saucepan/pot over medium-high heat.
  • Add garilic, onions, ginger and broccoli and sauté until tender (3-4 minutes).
  • Add red pepper flakes and curry powder and cook for another minute or 2.
  • Add the broth and coconut milk.
  • Bring to a boil, reduce to a simmer, and cook for 10 minutes
  • Stir in leftover chicken/protein and continue simmering on low until protein is heated.
  • Squeeze in lime juice
  • Add salt and pepper to taste for seasoning.
  • Serve in soup bowl and garnish with green onion.

Note: If I am eating this as a meal, I like to serve it with brown rice or quinoa

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