Creamy Curried Coconut Soup

This deliciously zingy soup has a lot of fun playing with textures. A beautiful light soup for all seasons!
To make this soup a more hearty and filling meal, try adding a cup of cooked lentils. Keeps up to about five days in the fridge, and months in the freezer.
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Thai
Servings 8
Calories 220 kcal


  • Large Pot
  • Spiralizer


  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Ginger grated
  • 2 cloves Garlic minced
  • 1 Yellow Onion chopped
  • 2 Tbsp Curry Powder
  • 2 cups Mushrooms sliced
  • 28 gram Lemongrass chopped
  • 1 cup Broccoli chopped into small florets
  • 1 Tbsp Lime Juice
  • 3 cups Coconut Milk
  • 4 cups Vegetable Broth
  • 1 Zucchini spiralized into noodles
  • 1/4 cup Fresh Coriander
  • 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 fresh coriander and red chilli flakes, if using. Enjoy!
Keyword plant-based

Photos by Amber Asakura

Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly. 

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