Coconut Red Curry Soup Recipe

Last Update: September 7, 2022

This recipe is part of the Healthy Reset Meal Plan, our 5-day program of make-ahead breakfasts, throw-‘em-together lunches, and quick dinners designed to help you cook and eat healthy while minimizing waste.

This recipe uses make-ahead ingredients—get the meal prep recipes here!

Yield: 2 servings
Total time: 25 minutes


2 tablespoons red curry paste
Chicken bone broth or vegetable broth
Prepared butternut squash, about 2 cups
Prepared fingerling potatoes (whatever you have left)
4 cloves prepared roasted garlic
⅔ cup coconut milk
2–3 cups spinach or quick-cooking greens of choice
⅔ cup fresh herbs, stems included (whatever you have left)
2 fresh garlic cloves
1 tablespoon chopped shallot
Zest of either one lime or half a lemon (whatever you have left)
2 teaspoons red wine vinegar
¼ cup olive oil, plus more
½ –1 cup prepared crispy chickpeas
1 lime, halved, to serve (optional)


Place a medium pot over medium heat and add a tablespoon of olive oil. Add 2 to 3 tablespoons red curry paste according to your preferred spice level. Stir for a minute or so, then pour in the broth, whisking to incorporate the paste. 

To a blender or food processor, add the squash, potatoes if using, and roasted garlic cloves. Add the warm curry broth and blend until smooth. Transfer the mixture back into the pot, add the coconut milk, and stir. Bring to a simmer.

While soup is simmering, make the herb sauce. In a cleaned-out blender or food processor, add the herbs (including the stems), fresh garlic cloves, shallot, and citrus zest and pulse to break down. While the machine is running, add the oil, then the vinegar. Taste and season with salt as desired.

Add the spinach to the pot of soup, stirring until it wilts. Divide between two serving bowls and a handful of crispy chickpeas and a drizzle of herb sauce. Serve with lime wedges if desired. 

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Kirby Stirland

Kirby Stirland is a writer, editor, and New York transplant living in Los Angeles.

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