NME Curried Coconut Soup

8 Servings 30 Minutes


1 tbsp Extra Virgin Olive Oil

1 tbsp Ginger (chopped)

2 Garlic (clove, minced)

1 Yellow Onion (chopped)

2 tbsp Curry Powder

2 cup Mushrooms (sliced)

1 1/16 oz Lemongrass (chopped)

1 cup Broccoli (chopped into small florets)

1 tbsp Lime Juice

3 cup Organic Coconut Milk Organic

4 cup Vegetable Broth

1 Zucchini (spiralized into noodles)

1/4 cup Cilantro

1 tsp Chili Flakes (optional)


  1. In a pot over medium-low heat, add the olive oil, ginger, garlic and onion. Sauté for 3 to 5 minutes. Add in the curry powder, mushrooms and lemongrass.

  2. Once the mushrooms are cooked through, add in the broccoli, lime juice, coconut milk and broth. Bring to a boil, reduce heat and let it simmer for 10 minutes.

  3. During the last minute, add the zucchini noodles and remove from heat.

  4. Divide between bowls and top with cilantro and red chilli flakes, if using. Enjoy!

Nutrition per serving

Calories 208

Fat 18g

Carbs 9g

Protein 34g

Fiber 2g

Sugar 4g


Leftovers - Refrigerate in an airtight container for up to five days. Freeze for up to two months.

Serving Size - One serving is equal to approximately one cup of soup.

More Flavor - Add salt and pepper.

Make it a Meal - Add in leftover cooked chicken breast or cooked lentils.


NMELifestyle LLC.

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