Curried Coconut Soup

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Curried Coconut Soup

Course: Soup/Stew
Keyword: dairy-free, gluten-free, grain-free, one pan, vegan, vegetarian
Calorie: 200-300, Under 250
Servings: 8
Calories: 209kcal


  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Ginger (chopped)
  • 2 Garlic (clove, minced)
  • 1 Yellow Onion (chopped)
  • 2 tbsps Curry Powder
  • 2 cups Mushrooms (sliced)
  • 1 1/16 ozs Lemongrass (chopped)
  • 1 cup Broccoli (chopped into small florets)
  • 1 tbsp Lime Juice
  • 3 cups Canned Coconut Milk
  • 4 cups Vegetable Broth
  • 1 Zucchini (spiralized into noodles)
  • 1/4 cup Cilantro
  • 1 tsp Chili Flakes (optional)


  • In a pot over medium-low heat, add the olive oil, ginger, garlic and onion. Sauté for 3 to 5 minutes. Add in the curry powder, mushrooms and lemongrass.
  • Once the mushrooms are cooked through, add in the broccoli, lime juice, coconut milk and broth. Bring to a boil, reduce heat and let it simmer for 10 minutes.
  • During the last minute, add the zucchini noodles and remove from heat.
  • Divide between bowls and top with cilantro and red chilli flakes, if using. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to five days. Freeze for up to two months.
  • Serving Size

    One serving is equal to approximately one cup of soup.
  • More Flavor

    Add salt and pepper.
  • Make it a Meal

    Add in leftover cooked chicken breast or cooked lentils.


Serving: 8g | Calories: 209kcal | Carbohydrates: 9g | Protein: 3g | Fat: 18g | Cholesterol: 0mg | Sodium: 359mg | Fiber: 2g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 1mg

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