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Curried Coconut Soup

Curried Coconut Soup is packed with bold and delicious flavours. It's a must-try recipe for cold and rainy weather.
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Servings 8


  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Ginger Chopped
  • 2 Clove Garlic Minced
  • 1 Yellow Onion Chopped
  • 2 Cups Mushrooms Sliced
  • 2 Tbsps Curry Powder
  • Lemongrass Chopped
  • 1 Cup Broccoli Chopped into Small Florets
  • 1 Tbsp Lime Juice
  • 3 Cups Canned Coconut Milk
  • 4 Cups Vegetable Broth
  • 1 Zucchini Spiralized into Noodles
  • ¼ Cup Cilantro
  • 1 Tsp Chilli 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 cilantro and red chilli flakes, if using. Enjoy!


Refrigerate in an airtight container for up to five days. Freeze for up to two months.
Serving Size
One serving is equal to approximately one cup of soup.
More Flavor
Add salt and pepper.
Keyword Coconut, Soup, Vegan, Vegetarian



Nourishing Balance Integrative Health Team

Nourishing Balance Integrative Health Team provides holistic health services across Canada. We work to understand your goals and establish a plan to help you thrive. Our integrative health team consists of registered dietitians, psychotherapists, social workers, and nurse practitioners.

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