This creamy coconut curry soup with vegetables is a staple in my kitchen and has been for a while now. I can’t get enough! And if I get tired of the same spices, I just add another currypaste and other spices after my own taste. It’s so creamy, filling, healthy and versatile, you get to use the veggies you have in the back of the fridge, and you can add tofu, tempeh, noodles, serve with rice, serve as is, you are the boss!
The inspiration for this soup, comes from my good friend, Kathrine Sundvor Halleland. Almost every time I visit her, she makes me this soup in different variations. The basics are veggie broth, coconut milk (I prefer light for less fat), curry paste, tomatoes and vegetables. The rest is up to you!
Ingredients for 2-3 people:
- 1 large, chopped onion
- 3 garlic cloves, mashed
- 1 vegetable buillion cube
- 1/2 cup water
- 1 tbsp yellow, red or green curry paste
- 1 can chopped tomatoes
- 1 can coconut milk, use light for less fat
- 1 bag (about 300 grams) of frozen vegetables of choice
- 2-3 nests of quick noodles, I use glutenfree brown rice noodles
- 1 can chickpeas or beans of choice (kidney beans are great)
- Tofu, tempeh, vegan chicken substitute, whatever floats your boat.
This is how you do it:
Fry the onion and garlic, and add the water and buillion cube. Let the cube dissolve while stirring, and add the tomatoes, curry paste and coconut milk. Stir well and add the veggies. If you are using noodles, add them according to the cooking time on the package. Mine takes 3 minutes, so I add them about 2 minutes after adding the vegetables.
Let the soup simmer, covered, for about 5 minutes or until the veggies are tender (but still a bit crunchy) and the noodles are done. If not using noodles, you can serve the soup with cooked rice, have the noodles on the side, use pasta, boiled or airfryed potatoes etc. That’s what’s so great with this soup, you can totally custom make it after your own taste. 🙂