Epic Coconut Curry Soup

Epic Coconut Curry Soup



For the broth:

  • 3 tablespoons toasted sesame oil
  • 1/3 cup ginger, sliced in coins
  • 1 tablespoon fresh turmeric, sliced in coins
  • 1 head garlic, cloves sliced in half
  • 1 large onion, sliced thin
  • 6 tablespoons yellow curry paste
  • 2 quarts vegetable broth
  • 2 cans coconut milk
  • 2 tablespoons maple syrup
  • 2 tablespoons miso paste

For the garnishes:

  • Asian noodles of choice, cooked according to package directions (I really enjoy the “somen” noodles from Hakubaku)
  • Zucchini noodles
  • Large handfuls of spinach
  • 8 oz shiitake mushrooms, trimmed, sautéed in sesame oil and tamari
  • Green onions, sliced on the diagonal
  • Fresh cilantro
  • Toasted pumpkin seeds
  • Sambal oelek, to taste


In a large soup pot, heat the sesame oil over medium-high heat. Add the ginger, turmeric, garlic, and onion, and sauté, stirring often, until the onion starts to caramelize, about 5-7 minutes. Add the curry paste, mix well, and cook, stirring, until very fragrant, about 2-3 minutes. Add the vegetable broth, the coconut milk, and the maple syrup. Bring to a low boil, cover, reduce the heat and simmer for as long as you can. I recommend at least 45 minutes, but feel free to extend it to 90 minutes, for even more flavor.

Before serving, take out a cup of broth in a small bowl and add to it the miso paste. Mix well and put back in the pot. Stir. To serve, place the noodles and the zucchini noodles in a shallow bowl. Add the spinach to one side. Ladle some broth (with or without the onions/ginger/turmeric/garlic mixture) in the bowl, and top with the shiitake, green onions, fresh cilantro, pumpkin seeds, and sambal oelek.


Inspired by Minimalist Baker’s Coconut Curry Ramen.

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