coconut curry soup recipe | Elika tasker
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Coconut Curry Soup Recipe (Vegan, Gluten-Free)

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Coconut curry soup recipe | Elika Tasker

Coconut Curry Soup

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  • Author: Elika
  • Yield: 2 bowls 1x

Ingredients

Scale
  • 2 tbsp red curry paste
  • 1 tbsp coconut oil
  • 150 gm mushrooms
  • 250 ml coconut mylk
  • 500 ml water
  • 200 gm zoodles (or rice noodles)
  • 50 gm grated carrots
  • 50 gm finely cut cabbage
  • 20 gm fresh coriander (optional for garnish)

Instructions

  1. Divide zoodles evenly amongst 2 soup bowls
  2. Cut mushrooms in quarters
  3. Heat the coconut oil in a heavy-based pot over medium heat.
  4. Once warm add the curry paste and heat stirring often for 1 minute to release flavours
  5. Add mushrooms to the pot and saute until softened
  6. Pour in the coconut mylk & the water, stir well
  7. Stirring occasionally bring the soup up to a simmer to heat through.
  8. Divide the heated soup amongst the bowls filled with zoodles
  9. Garnish the soup with the carrots & cabbage & coriander (if using)

Notes

I’ve used a Thai red curry paste but this works well with most curry pastes

You can also use any leftover vegetables you want in this dish

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