Curry Soup

Try this yummy curry soup and if you like, make it vegetarian by using substitutions in parentheses.


  • 1 Tbsp canola oil
  • ¾ cup carrots, about two carrots
  • ½ cup celery, about two stalks
  • 2 cups canned unsweetened lite coconut milk
  • 3 Tbsp Thai red curry paste
  • 1 Tbsp turmeric
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces (or 1 package of extra firm tofu, cubed)
  • 2 cups reduced sodium chicken broth (or vegetable broth)
  • 2 Tbsp fish sauce (omit for vegetarian)
  • 2 Tbsp low salt soy or tamari sauce
  • 1 ½ cups bok choy, sliced
  • 1 bunch green onions (about 8), white and light green area of onion, sliced
  • 2 Tbsp Thai basil – regular Italian basil works fine
  • 4 cups cooked brown rice


1. In a large deep skillet or saucepan, heat oil and sauté the carrots and celery until soft.

2. Add 1 cup coconut milk and bring to a light boil. Add curry paste and turmeric and stir to combine. Cook about 3 minutes until it thickens.

3. Add chicken and stir to coat. Add remaining coconut milk, broth, fish sauce, soy sauce, bok choy, onions and basil. Bring to a boil, then reduce heat and cook about 8 minutes.

Ladle soup over warm brown rice. Enjoy!

Go from Curry Soup to Easy Recipes