
A Creamy, Thai-Inspired Soup Full of Fresh Flavor
This Curried Coconut Soup delivers everything you want in a comforting bowl: creamy broth, tender vegetables, warming spices, and bright citrus flavor. Despite its rich texture, it's made with simple whole-food ingredients that come together in just 30 minutes.
With fragrant ginger, garlic, lemongrass, curry powder, and a touch of lite coconut milk, this soup has the comforting flavors of a classic Thai-inspired curry while remaining light, nourishing, and satisfying.
It's an easy weeknight meal that feels both elegant and comforting.

Mushrooms for Savory Depth and Umami Flavor
Mushrooms bring a rich, savory flavor that gives this soup incredible depth without relying on heavy ingredients. As they cook, they absorb the aromatic curry broth while adding a meaty texture that makes every spoonful satisfying.
They're also naturally low in calories while contributing valuable nutrients and antioxidants.
Ginger, Garlic, and Lemongrass for Bright, Aromatic Flavor
Fresh ginger, garlic, and lemongrass form the aromatic foundation of this soup. Ginger provides gentle warmth, garlic adds savory depth, and lemongrass contributes fresh citrus notes that brighten the entire dish.
Together, these ingredients create a fragrant broth that's layered with flavor before the vegetables are even added.

Curry Powder and Lime Juice for the Perfect Balance
Curry powder adds warmth and complexity, while fresh lime juice brightens the broth with a refreshing finish.
The combination of warming spices and citrus creates a balanced flavor profile that's both comforting and vibrant.
Lite Coconut Milk for Creaminess Without the Heaviness
Lite coconut milk creates a silky, creamy broth that perfectly balances the bold curry spices and fresh lime juice.
Using lite coconut milk provides the signature richness of coconut curry while keeping the soup lighter than traditional versions.

Broccoli and Zucchini for Fiber and Fresh Vegetables
Broccoli and zucchini make this soup hearty without feeling heavy. Broccoli provides fiber, vitamins, and naturally occurring plant compounds that support overall health, while zucchini noodles add satisfying texture and volume.
Adding the zucchini during the final minute of cooking helps preserve its tender texture while preventing it from becoming overly soft.

Bring It All Together
This Curried Coconut Soup is a flavorful reminder that comforting meals don't have to be heavy. With aromatic spices, colorful vegetables, and a creamy coconut broth, it delivers restaurant-quality flavor using simple, whole-food ingredients.
Whether you're looking for a cozy weeknight dinner, an easy meal-prep recipe, or a nourishing soup packed with vegetables, this bowl is one you'll find yourself making all year long.

Curried Coconut Soup
Ingredients
- 6 ½ cups (1437g) Vegetable Broth, Low Sodium - Available in 32-ounce cartons
- 2 tbsps (41g) Fresh Ginger (chopped) - Available in 3-ounce pieces
- 6 (18g) Garlic Cloves (minced) - About 1 medium-sized bulb
- 2 cups (388g) Yellow Onion (chopped) - About 2 ½ large-sized onions
- 2 tsps (4g) Curry Powder - Available in spice jars
- 6 cups (576g) Mushrooms (sliced) - Available in 8-ounce containers
- 2 ozs (57g) Lemongrass (chopped) - About 1 large-sized stalk
- 6 cups (426g) Broccoli (chopped into small florets) - About 3 medium-sized stalks
- â…“ cup (81g) Lime Juice - Juice from 2 medium-sized limes
- â…” cup (160g) Lite Coconut Milk - Available in 13.5-fluid-ounce cans
- 6 cups (891g) Zucchini (spiralized into noodles) - About 4 ½ medium-sized zucchinis
- ¼ cup (4g) Fresh Cilantro (chopped) - About 1 small-sized bunch
- 1 tsp (5g) Chili Flakes (optional) - Available in spice jars
Instructions
- In a large pot or sauté pan over medium-low heat, add 1/4 cup of the vegetable broth, the ginger, garlic, and onion. Sauté for 3–5 minutes. Add the curry powder, mushrooms, and lemongrass, and cook until the mushrooms are tender.
- Add the remaining vegetable broth, broccoli, lime juice, and coconut milk. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- During the last minute of cooking, stir in the zucchini noodles. Remove from the heat.
- Divide among bowls and garnish with cilantro and red chili flakes, if using. Serve and enjoy!
Notes
- More Flavor: Add tamari or coconut aminos to taste.
- No Lemongrass: If you don't have lemongrass, omit it or substitute a pinch of lemon zest.
- Leftovers: Refrigerate in an airtight container for up to 5 days. Freeze for up to 2 months.
Nutrition
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