Coconut Curry Soup with mushrooms is the perfect hug in a bowl for those day when you just need something warm and cozy. Made from pantry staples, this wonderfully creamy curry soup comes together quickly and can be enjoyed by everyone!
Creamy, full of warm spices, and so simple to make, you can serve it over rice or noodles. Add chicken, shrimp, or even tofu for an added protein bump. Whatever you do, you gotta try it!
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And, if you're in the mood for more curry flavors, try my Coconut Curry Salmon or Shrimp Coconut Curry!
Pull Up A Chair and Let's Chat!
When I came up with this recipe, I wanted to have something that everyone could eat. And, I mean everyone.
This coconut curry soup is not only super easy to make (it's a one-pot wonder), but it's also gluten-free, dairy-free, and vegan! My kids adore this soup, too. If you're wondering if it's kid-friendly, it totally is!
It comes together in about 30 minutes and with the help of an immersion blender, the on hands work is minimal at best.
It's simple, full of incredible flavor, and easily customizable! Try it once and you'll find yourself making it over and over again!
What You'll Need
- Mushrooms - They give this curry soup incredible depth of flavor. I love a cremini, but use your favorite.
- Onion, Garlic, Ginger - The aromatics.
- Fish Sauce - Don't skip out on this. The salty flavor cannot be beat!
- Turmeric - I add this for color and for the health benefits. It's a super powerful anti-inflammatory and the flavor is very mild.
- Curry Powder - There are many to choose from. Use your favorite.
- Thai Green Curry Paste - I use the Thai kitchen brand and it is not spicy at all.
- Vegetable Broth and Unsweetened Coconut Milk - For the soup base. You can use chicken broth as well, but make sure your using unsweetened coconut milk.
How To Make It
This coconut curry soup could not be easier to make. Get a pot, dump in the stuff, simmer until tender, blend, and serve. I mean, thats the simple version. Here's a more detailed account of the process.
- Step One: Get a large pot. Heat it over medium-high heat with coconut oil. Add in the onions and mushroom, sautéing for just a few minutes to get it started.
- Step Two: Add remaining ingredients to the pot. Simmer until onions and mushrooms are cooked through and tender.
- Step Three: Once the veggies are tender, use an immersion blender to break the soup down to your desired consistency. You can blend this to smooth or as chunky as you would like.
- Step Four: Garnish and enjoy! That's it. I told you it was easy!
Food As Medicine: Eat Your Vitamins
This coconut curry soup that you're about to fall in love with is not only delicious, but it is also so very good for you.
Mushrooms are a super food in of themselves. From brain health, to high levels of antioxidants, to beneficial immune system properties, mushrooms are one of the healthiest (and tastiest) foods you can eat.
The spices in my coconut curry soup are also heavy hitters in the health department. Turmeric is a very well known anti-inflammatory. Turmeric is best absorbed with black pepper and a fat. I almost always add black pepper to my recipes and the coconut oil and milk serve as the fat. Boom. Health.
The other ingredients in the curry powder and paste are also well known for their anti-inflammatory properties. They also can have benefits for the cardiovascular system as well as helping to possibly maintain blood sugar levels.
Food as medicine. Who knew.
Frequently Asked Questions
Is this soup gluten-free?
This coconut curry soup is 100% gluten-free with 0% reason to substitute anything. Cook this according to the recipe and enjoy without worry!
Is this soup dairy-free?
My coconut curry soup is absolutely dairy-free. The coconut milk is so perfect in this recipe that I don't think there is any need to change or substitute it at all!
Is this recipe vegan?
This soup is vegan! It's all plant-based and wonderful. From the fresh veg, to the warm spices and coconut milk, if you are vegan, you can get down with this recipe!
Is the curry paste spicy?
The curry paste I buy is the Thai Kitchen brand and it is not spicy at all. My kids love this recipe and don't have any complaints. However, there are some curry pastes out there that are nuclear hot. Try a couple and find your favorite. Just make sure to test it out before you add to your soup.
Slow Cooker Instructions
This coconut curry soup would be a perfect recipe for a crockpot or slow cooker! I would rough chop the mushrooms and onions and add everything else to the slow cooker. Cook 4 hours on high or 8 hours on low. Use the immersion blender to blend to your desired consistency. Serve with your favorite garnishes and enjoy!
Buy Now → Variations and Substitutions
- You can use chicken broth instead of vegetable.
- Make it spicy by using a spicy curry paste or adding chili peppers to the soup.
- Add noodles or rice. My kids love a big long rice noodle or ramen to slurp up with this soup.
- Throw in some cooked chicken or shrimp for added protein.
- Add vegetables. Anything from butternut squash to sweet potato to asparagus to carrots and celery would be fantastic!
Toppings and Garnishes
Toppings are one of my favorite things about a good soup situation. I love the simplicity of this particular coconut curry soup, but adding a few little edible decorations at the end sends it over the top.
My favorite topping and garnish ideas for my mushroom coconut curry soup are:
- Cilantro leaves
- Sliced jalapeños
- Peanuts
- Chili crisp
- Sriracha
- Sesame Seeds
- Lime Juice
- Red Pepper Flakes
- Bean Sprouts
- Naan for dunking
Storage and Reheating Instructions
- This coconut curry soup will stay good in the fridge for up to 3 days.
- You can freeze this soup for up to 3 months in a freezer-safe container.
- To reheat, simply warm on the stovetop or in the microwave.
Coconut Curry Soup Recipe
Ingredients
- 2 tablespoon coconut oil
- 24 oz mushrooms, quartered use a mix of whatever you prefer
- 1 med yellow onion, rough chopped
- 4-5 cloves garlic
- 2 (14 oz cans) unsweetened coconut milk
- 4 cups vegetable broth
- 2 tablespoon fish sauce
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 1 tablespoon fresh ginger, minced
- 1 tbsp green Thai curry paste
- kosher salt and fresh ground pepper, to taste
Instructions
- In a large pot, sauté onions and mushrooms in coconut oil on med-high heat until they begin to soften.
- Add remaining ingredients to the pot. Simmer until onions and mushrooms are cooked through and tender.
- Once the veggies are tender, use an immersion blender to blend the soup to your desired consistency.
- That's it. I told you it was easy! At this point, garnish and enjoy!
Notes
Nutrition
If you guys make this Coconut Curry Soup, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Coconut Curry Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
-Rufus
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Reba says
We keep coming back to this recipe and have turned many family members onto it too! A few modifications we make:
We don’t blend it
Serve over rice
Only 1 can of coconut milk.
It’s delicious with some chili crisp mixed in for spice.
Rufus says
I am so glad to hear that you like this recipe! It means the world to me that you let me know! Have a wonderful day!