Spice Talk

Coconut Curry Soup

NM   |   November 2020

There is nothing more comforting than the savory, bright, and peppery bite of our Coconut Curry Powder. Who needs takeout when you can make Coconut Curry Soup right at home! This recipe can be made with other meats as well like chicken or even supplement it for grilled tofu.


  1.  Julienne (cut into thin strips approximately 2 inches long),  celery, onion, carrots, and bell pepper set aside and place in a bowl
  2. Dice roma tomatoes into small 1/2 in cubes and set aside, discarding seeds. Finely mince garlic, ginger, and lemon grass (LG is optional, if using lemon grass, peel outer layer and only mince the tender part of lemon grass. set aside)
  3. Place a large pot on medium heat, once it is warm add olive oil, onion, carrots, celery, bell pepper, and a pinch of salt.
  4. Sauté until the onion is translucent, then add garlic, ginger and lemon grass. Stir until garlic is fragrant and add 1 tbsp of tomato paste and the Coconut Curry Powder.
  5. Stir the paste and powder until all veggies are fully coated for about 1 min, this allows it to become more flavorful.
  6. Add diced tomato and stir. Add 3 cups of the vegetable stock, 1 tsp of sugar, and half of your minced cilantro (The sugar is simply there to balance acidity from tomato).
  7. Allow the liquid to come to a simmer. Once the soup has come to a simmer add two cans of coconut milk.
  8. Taste and add salt to taste (about 1 tsp).
  9. Bring to a boil and lower heat. Once your soup has been brought to a boil add de-veined shrimp. Allow the shrimp to cook in the liquid for about 5 min.

Recipe Notes: Garnish with cilantro, thinly sliced jalapeño (for more heat if desired), lime, and a scoop of white rice.


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