Vegetable Coconut Curry Soup

Vegetable Coconut Curry Soup

4.5 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.1
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 449.4 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 4.6 g
  • Protein: 7.2 g

View full nutritional breakdown of Vegetable Coconut Curry Soup calories by ingredient
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A delicious, nutritious, hearty soup. A delicious, nutritious, hearty soup.
Number of Servings: 12


    2 TBS sesame oil (any vegetable oil will do)
    2-4 finely diced jalapeno, or other medium-sized, spicy pepper
    4 cloves garlic
    3 thin, long slices of ginger.
    8 cups tap water
    4 vegetable boullion cubes
    1 cup diced carrots (pre-cooked)
    1 jar/can baby corn, chopped
    1 can coconut milk
    2 TBS curry powder, or 4TBS Karee red curry pate
    chopped water chestnuts
    black pepper (to taste)
    white pepper (to taste)
    dash of ground cloves
    1 cup dried TVP, chicken cube style
    (You may add whatever veggies you like to this soup).


Sautee vegetables until tender in a large sauce pan (I usually boil the carrots separately and throw them in later. It's just easier).
Add spices and sautee three minutes more.
Add 4- 6 cups water (depending on how thick you want it!) and two bouillion cubes.
Add 1/2 cup TVP.
Simmer 10 - 15 minutes.
Add 1 TBS corn starch, dissolved in 1/4 cup tepid water, and stir into soup mixture.
Simmer another five minutes.
Add 1 cup evaporated, whole milk.
Remove from heat.
Remove ginger.
Serve over brown rice or alone.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    My mom & I LOVED this recipe, especially the use of TVP. I love coconut to begin with - and it gave us enough to have throughout the week. - 5/12/09

    Reply from GLOBALJUJU (5/24/09)
    Thanks! I'm glad you enjoyed it! I can eat it for days on end, weeks at a time.

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  • Incredible!
    1 of 1 people found this review helpful
    This soup sets me up beautifully for the week! Wonderful! - 5/9/09

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  • This looks really good - 2/7/17

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  • Very yummy! I used a can of lite coconut milk and no evaporated milk and it was still delicious. Made my own chx broth from a rotisserie chx and added chx with mushrooms, zucchini, baby corn, onion, carrots,& broccoli into soup because I didn't feel like sauteeing the veg. Will make again, thanks! - 9/2/14

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  • ...I did a Makeover for this recipe as I didn't have all the ingredients and it seemed like a lot of sugar and fat. I used silk coconut milk and other substitutions and almost doubled (2Cups) the portion size for 300 cals each count. Go to my spark page and look in my recipe collection to find it. - 1/17/12

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