Paleo Creamy Coconut Curry Soup
Dive into the rich and warming flavors of this Paleo Creamy Coconut Curry Soup, a wholesome dish that's both dairy-free and gluten-free, perfect for clean eating enthusiasts. Brimming with vibrant vegetables like zucchini, carrots, and red bell peppers, this soup is infused with bold aromatics like garlic, fresh ginger, and red curry paste, creating layers of fragrant and spicy goodness. Creamy coconut milk and chicken broth harmonize to deliver a luscious texture, while fish sauce and lime juice add a tangy, umami kick. Ready in just 45 minutes, it's an easy yet impressive meal that’s ideal for cozy weeknight dinners or lunch prep. Garnish with freshly chopped cilantro and green onions for a burst of color and freshness. Whether you're following a paleo diet or simply looking for a comforting, flavorful soup recipe, this dish is sure to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 3 units garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, sliced
- 1 medium carrot, sliced
- 1 medium zucchini, sliced
- 2 tablespoons red curry paste
- 14 ounces coconut milk
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped
- 0.25 cup green onion, sliced
Instructions
Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated ginger to the pot and cook for an additional 1 minute until fragrant.
Stir in the sliced red bell pepper, carrot, and zucchini, and cook for 5-7 minutes until the vegetables are slightly softened.
Add the red curry paste, stirring to coat the vegetables evenly, and cook for 2 more minutes.
Pour in the coconut milk and chicken broth, and bring the mixture to a simmer.
Add the fish sauce, lime juice, salt, and black pepper, stirring well. Allow the soup to simmer for 15 minutes to let the flavors meld together.
Taste and adjust seasoning if necessary. Remove the pot from the heat.
Serve hot and garnish with chopped cilantro and sliced green onion.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5398 mg | 235% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 50.4 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2758 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
