The Best Thai Coconut Curry Soup (Paleo)
No joke. This Thai Coconut Curry Soup has won awards! K, maybe that’s a stretch, but it IS constantly requested at potlucks and community fundraisers. I’ve been asked for the recipe dozens of times. The secret is out!
I LOVE having a big bowl of flavorful soup for lunch (or dinner, or breakfast)! Much like a cozy sweater, soup to me is like a hug. It just warms, soothes, and grounds me.
I like to make my own soups because I get to control the ingredients. If you’ve ever read the ingredients on grocery store soups (like this) they contain a lot of non-stellar ingredients – thickeners, natural flavors, dextrose, hydrolyzed soybean protein. Hydrolyzed soybean protein is MSG!
This soup is even easier than opening up a can (ok, not really, but super close!). It’s way more delish and it fits my big 3 rules: EASY, YUMMY AND HEALTHY. It is legit one of my favorite soups! I have made it over and over and over the last couple of weeks. I have brought it to potlucks, shared it with under the weather friends, sent it in school lunches, AND had it for lunch on many occasions. It stores beautifully in the fridge if you want to prep it for the week ahead.
OK, I’ll stop writing, so you can start making. Then you’ll be a believer! :-)
Heck, why not show yourself enjoying the heck out of it on Instagram #eatplaylovemoresoup!
Believe me when I say that this is one of the most delicious, grounding soups I have ever had. Try it for yourself!
* If Vegan, note that many red Thai curry pastes contain anchovy paste. Be extra aware when shopping for one that does not contain fish products. This one is vegan.
* If Whole30, use ghee, avocado oil, or another compliant fat.
The BEST Thai Coconut Curry Soup
- 1 medium onion diced approx. 1 cup chopped
- 1 large sweet potato - peeled and chopped - i like to keep these a bit chunkier approx. 1.5 cups chopped
- 2 small/med carrots - chopped approx. .5 cup chopped
- 1/2 medium zucchini - chopped approx. 1.5 cups chopped
- 1.5-2 cups of broth or water
- 1/2 can of coconut milk I use this one because it doesn't have inflammation inducing thickeners
- 1 tbsp Thai red curry paste *see note if vegan
- Butter or Fat of Choice *see note if Whole30
- Salt and Pepper
- In a pot heat butter, olive oil or your fat of choice and fry up onions until soft (approx 2 mins).
- Add carrots, sweet potatoes and zucchini. Fry them up for a few mins until they all become fragrant.
- Put the lid on and let 'em sweat on med/low for 5-10 mins until softish. I like to lift the lid and stir a couple times.
- Once softish, add 1 tsp salt (if broth is not salted) and about 1 tbsp of red curry paste - give or take according to your preference. (I like mine zippy but a couple of my kids - not so much). Make sure all the veggies are coated in the paste.
- Add broth (or water) - make sure the veggies are fully submerged but don't drown them. We don't want a super watery soup.
- Bring to a boil then reduce and simmer covered for about 10 mins until carrots are soft.
- Remove from heat and with a stick blender, buzz it making sure to leave chunks.
- Stir in half a can of coconut milk and adjust seasoning.