Coconut Curry Soup (20-Min Recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This coconut curry soup combines chicken and vegetables in a bold, creamy broth infused with curry spices. It's light yet satisfying with bright lime and basil flavors. Ready in 20 minutes, it's perfect for a quick weeknight dinner.
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Nutrition & ingredients
Ingredients
serves 6- 1 13.5-oz can Full-fat coconut milk
- 2 cups Chicken broth, reduced sodium
- 3 tbsp Red curry paste
- 1 tbsp Fresh ginger ((grated))
- 3 cloves Garlic ((minced; optional))
- 2 cups Shredded chicken ((or diced cooked chicken))
- 2 cups Broccoli ((cut into florets))
- 1 cup Carrots ((sliced))
- 1 large Bell pepper ((sliced))
- 1 tbsp Fish sauce ((or 1 tsp sea salt))
- 1 tbsp Lime juice
- Thai basil ((optional, for garnish))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 997mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 536mg
- Calcium
- 48mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 997MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.