Creamy Curry and Veggie Soup

Ingredients

• 30 ml (2 Tbsp.)olive oil
• ½white onion, finely chopped
• 2garlic cloves, minced
• 1 jar (113 g / 4 oz.)red curry paste
• 227 g (8 oz.)fresh white mushrooms, sliced
• 2 cans (400 ml each; 13.5 fl oz each)light coconut milk
• 12 g (1 Tbsp.)brown sugar
• 1lime, juiced
• 150 g (1 cup)cherry tomatoes, halved
• to tastesalt

Instructions

1. 1

   Soften the aromatics

   Warm the olive oil in a large pan over medium-low heat. Add the onion and garlic and sauté until fragrant.

2. 2

   Fry the curry paste

   Raise the heat to medium, add the curry paste and sauté it with the onion and garlic for about 5 minutes.

3. 3

   Add mushrooms

   Stir in the mushrooms and sauté until they have softened slightly.

4. 4

   Simmer the soup

   Pour in the coconut milk, add the brown sugar and stir. Let the mixture simmer for about 10 minutes.

5. 5

   Finish with tomatoes

   Add the cherry tomatoes and cook for a further 5 minutes. Stir in the lime juice and salt to taste.

What is creamy curry and veggie soup?

This is a coconut milk-based soup flavoured with red curry paste, aromatics, mushrooms and tomatoes. Rather than following one fixed traditional recipe, it brings together familiar curry flavours in a simple, quick-simmered format.

This version works by briefly frying the curry paste before adding the coconut milk, helping its flavour spread through the broth. Lime juice at the end cuts through the coconut milk’s richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 6g protein, 19g carbs, 21g fat.

Coconut milk and olive oil provide most of the fat, while the brown sugar and vegetables contribute carbohydrates. Mushrooms and the other vegetables add a modest amount of protein; serve with rice or another protein-rich side if you want a more substantial plate.

Build flavour in the pan

Aromatics: Cook the onion and garlic gently in the oil until fragrant, without letting the garlic burn.

Curry paste: Give it about 5 minutes in the pan with the aromatics. Stir as it cooks so it warms evenly before the liquid goes in.

Choose the mushrooms and coconut milk

Mushrooms: Fresh white mushrooms bring a mild, savoury flavour. Slice them evenly so they soften at a similar pace.

Coconut milk: Light coconut milk gives the broth a creamy texture while keeping it less rich than full-fat coconut milk. Stir well after adding it to combine it with the curry paste.

Watch the simmer

Gentle heat: Once the coconut milk is in, let the soup simmer rather than boil vigorously. The recipe calls for about 10 minutes before the tomatoes are added.

Tomatoes: Add the halved cherry tomatoes for the final 5 minutes so they warm through while keeping some shape.

Balance the finish

Lime: Stir in the juice at the end, then taste before adding salt. Curry pastes differ in saltiness, so adjust gradually.

Texture: The finished soup should be creamy, with softened mushrooms and tomatoes that are tender but still recognisable.

What to serve alongside

Serve the soup on its own for a light meal, or pair it with steamed rice or warm flatbread to make it more filling. A simple side of greens can add a fresh contrast to the creamy broth.

Recipe notes & tips

• Keep the heat at medium-low while softening the onion and garlic so they do not brown too quickly.
• Stir the curry paste regularly during its 5-minute sauté.
• Slice the mushrooms to a similar thickness for more even cooking.
• Add the salt a little at a time, since the curry paste may already be salty.
• Taste the soup after adding the lime and adjust the salt to suit.

Variations

• Add spinach: Stir it in near the end and cook until just wilted.
• Use full-fat coconut milk: Swap it for the light version for a richer broth.
• Make it heartier: Add cooked chickpeas during the simmer.
• Add more vegetables: Include sliced peppers with the mushrooms.
• Adjust the heat: Use less curry paste for a milder soup.

Common mistakes to avoid

• Burning the garlic: Keep the pan over medium-low heat and stir until it is fragrant.
• Skipping the curry-paste sauté: Cook it with the aromatics for about 5 minutes to develop its flavour.
• Boiling the coconut milk hard: Keep the soup at a gentle simmer.
• Overcooking the tomatoes: Add them for just the final 5 minutes.
• Adding too much salt at once: Taste first and season gradually, as curry paste varies in saltiness.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat gently in a saucepan, stirring occasionally; avoid a vigorous boil.

Frequently asked questions