coconut curry soup
Recipe type: Main
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Coconut Curry Soup, something about coconut milk and curry gets me every time! I just love the way the flavors blend together making for a spicy, yet soothing soup! !Makes 4 servings
  • 2 tablespoons coconut oil
  • 1 garlic clove, minced
  • ¼ cup red curry paste
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground ginger
  • 2 tablespoons bragg's amino acids, tamari or soy sauce
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 2 limes, juiced
  • 1 cup of carrots, chopped
  • 1 cup green beans, chopped
  • 8-10 fresh baby corn
  • ½ package (~7 oz.) extra firm tofu, cubed
  • ⅓ cup fresh cilantro
  1. In a large soup pot, heat oil over medium-high heat. Add garlic and sauté until fragrant.
  2. Add curry paste, brown sugar, ground ginger and Bragg's Amino Acids and sauté for 1-2 minutes, stirring constantly.
  3. Whisk in coconut milk. Add broth and lime juice. Reduce heat and simmer on low for 30 minutes.
  4. Add carrots, green beans and baby corn and cook until tender crisp. Add tofu before serving and top with fresh cilantro. Serve with short-grain brown rice if desired.
  5. Enjoy!
Recipe by BeginWithin Nutrition at
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