Coconut Red Curry Soup

New year, new soup.

This one is a little spicy, a little zesty and a lot delicious. This may not surprise you, but there’s a bit of an Asian flair to it, specifically Thai. Authentic? No. But hopefully you’ll like it anyway.

soup and pot

This soup is partially inspired by a soup I had at a mushroom themed dinner, where Jake of Jake’s Ice Cream made an amazing shiitake soup; and a recipe from Pinch of Yum, which totally sold me with all the veggie additions and caramelized tofu.

In true soup fashion, it’s very easy to make.

A lot of chopping at first, but then it all just cooks in the pot. Except the tofu. That’s a separate (optional) step, but also easy.

This soup happens to have a bunch of my favorite things: coconut milk, sweet potato, carrots, mushrooms, lime juice and tofu. It’s filling enough to be a meal on its own, but won’t leave you feeling too weighed down. The veggies and soup get blended together making for a creamy concoction (although I purposely leave a few chunks of sweet potato and mushrooms in there).

It’s also fun to play with the toppings. I loved the tofu, but toasted peanuts or cashews would have also been great, along with other veggies like zucchini or bean sprouts.

I hope you give it a try!

Red Curry Coconut Soup
from The Cardigan Kitchen


1 tb olive oil
1 yellow onion, diced
3 cloves of garlic, minced
1 sweet potato, diced
1 cup shiitake mushrooms, stem removed, diced
2 carrots, diced
2 tb red curry paste
pinch of salt
a few twists of a black pepper mill
1/2 tsp cayenne pepper
1  15 oz can coconut milk (I used full fat)
15 oz veggie broth (this can give or take depending on your desired consistency)
1 tb fish sauce
juice of 1 lime

shredded carrots
toasted peanuts
caramelized tofu (recipe below)


In a large pot, heat olive oil over medium high heat. Add onion and garlic and sautee until onions are translucent. Add sweet potatoes, carrots and mushrooms and combine with onions. Coat mixture with curry paste.

Add coconut milk and broth, bring to a boil. Turn down to low and simmer for 35-40 minutes, occasionally stirring.

Once veggies are softened, puree with an immersion blender (or add to a blender or food processor after cooling a bit). Add fish sauce and lime juice, cook for a couple more minutes. Taste for seasoning.

Top with garnish and enjoy!

soup with garnish

Sauteed Tofu


1 tb sesame oil
1 block of extra firm tofu, diced
2 tb pureed soup


Heat sesame oil in a small pan over medium high heat.

Add tofu, tossing in sesame oil and cooking until golden brown. Add soup, coating the tofu until heated through.

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