Curry Soup Recipe: 5 Irresistible Variations & Comforting Flavor

I’m John, a trained chef from Alabama with a passion for making delicious food accessible to everyone no matter your skill level or how packed your schedule might be. After years spent in professional kitchens, I’ve come to understand that great food doesn’t have to be complicated or time‑consuming. That’s why I created Giddy Recipes: a place where anyone, from a college student to a busy parent, can find recipes that are easy, flavorful, and perfectly suited to their lifestyle.

If you’re craving warmth in a bowl, this Curry Soup Recipe is exactly what you need. It’s creamy yet light. Spiced but not overwhelming. Quick enough for busy weeknights. Full of flavor that satisfies without fuss. Whether you want a vegetarian version or want to add chicken, there’s a variation here you’ll love.

Curry Soup Recipe

A creamy, flavorful curry soup that’s perfect for cozy dinners, healthy meal prep, or a warming weeknight meal. Packed with spices, veggies, and optional protein for a comforting one-pot dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Dish, Soup

Cuisine: Fusion

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Base Ingredients

• 2 Tbsp olive oil or coconut oil
• 1 medium yellow onion diced
• 2-3 cloves garlic minced
• 1 Tbsp fresh ginger grated
• 1 red bell pepper diced
• 2 carrots chopped
• 4 cups chicken or vegetable broth
• 1 can coconut milk 13.5 oz (full-fat or light)
• 2 Tbsp yellow curry powder or curry paste (red/green)
• 1 tsp ground cumin
• 0.5 tsp turmeric
• salt and pepper to taste

See also  Creative Recipes for Leftover Taco Meat: 10 Delicious Ways to Repurpose Your Taco Night Extras

Optional Add-Ins

• 2 chicken breasts cooked & shredded or diced
• rice noodles, egg noodles, or brown rice
• lentils or chickpeas for vegetarian protein
• spinach or kale chopped
• mushrooms sliced (optional)
• fresh cilantro or basil for garnish
• lime wedges for garnish
• chili flakes optional for heat

Equipment

• Large Soup Pot

Method

 

1. Heat oil in a large pot over medium heat. Add onion and cook for 3 minutes until softened.
2. Add garlic and ginger, cook for 1 minute until fragrant.
3. Stir in curry powder, cumin, and turmeric. Let toast for 30 seconds to release flavor.
4. Add bell pepper, carrots (and mushrooms if using). Cook 4–5 minutes until starting to soften.
5. Pour in broth and coconut milk. Stir and bring to a gentle boil. Reduce to simmer.
6. Add chicken or legumes if using. Simmer until cooked through (~10–12 minutes).
7. Add noodles or rice if using, during the last 5–10 minutes (follow package directions).
8. Stir in greens until wilted. Season with salt and pepper. Finish with lime juice.
9. Serve hot with cilantro, basil, chili flakes, and extra lime wedges.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 15gFat: 22gSaturated Fat: 10gSodium: 780mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 4200IUVitamin C: 60mgCalcium: 45mgIron: 4.2mg

Notes

This soup is very flexible—try swapping in different veggies or proteins. Leave out noodles/rice if making ahead for best texture when reheating.

Tried this recipe?

Let us know how it was!

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 40 minutes. Minimal prep work.
• Family‑Friendly: Mild spice (with options to bump up the heat), creamy texture kids often enjoy.
• Comfort Food: Warming spices, coconut milk or broth, rich aroma—it feels like a hug in a bowl.
• Flexible: Swap veggies, make it vegetarian, add protein, adjust thickness.
• Healthy: Loaded with veggies, fresh herbs, nourishing broth, optional lean meats or plant protein.

Ingredients Needed

(This list makes about 6 servings. See variations below.)

Base Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 medium yellow onion, diced
• 2‑3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, seeded and diced
• 2 carrots, peeled and chopped
• 4 cups chicken or vegetable broth
• 1 (13.5 oz) can full‑fat coconut milk (or light for lower fat)
• 2 tablespoons yellow curry powder (or red/green curry paste for variation)
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• Salt and pepper to taste

Protein / Add‑Ins (optional)

• 2 chicken breasts (cooked & shredded / diced)
• Rice noodles, egg noodles, or brown rice
• Lentils or chickpeas (for vegetarian protein)

Vegetables & Garnishes

• Spinach or kale, chopped
• Mushrooms, sliced
• Fresh cilantro or basil, chopped
• Lime wedges
• Chili flakes (optional for heat)

How to Make Curry Soup Recipe

1. Pre‑heat your pot: Warm a large soup pot over medium heat.
2. Sauté aromatics: Add oil, then onion. Cook 3 minutes until softened. Add garlic, ginger; cook 1 minute until fragrant.
3. Spice it up: Stir in curry powder (or paste), cumin, turmeric. Let spices toast in oil for 30 seconds to bring out their flavor.
4. Add vegetables: Add bell pepper, carrots (and mushrooms if using). Cook 4‑5 minutes until veggies begin to soften.
5. Add liquid: Pour in broth and coconut milk. Stir to combine. Bring to a gentle boil, then reduce heat to a simmer.
6. Add protein: If using pre‑cooked chicken or legumes, add now. If using raw chicken, simmer until cooked through (~10‑12 minutes).
7. Add noodles or rice: If using noodles or rice, add in last 5‑10 minutes (according to their cooking time).
8. Finish with greens & seasonings: Stir in spinach or kale until wilted. Adjust salt, pepper, curry level.
9. Rest & garnish: Turn off heat. Add lime juice. Serve with cilantro/basil, chili flakes, extra lime wedge.

Serving & Storage Tips

• Serve with: Crusty bread, naan, steamed rice, or tortilla strips.
• Garnish ideas: Fresh herbs, a dollop of yogurt (plain or Greek), roasted peanuts or cashews for crunch.
• Storage: Let cool completely. Refrigerate in airtight container up to 3‑4 days.
• Freezing: Freeze in portions, but note coconut milk may separate—reheat slowly and whisk or blend if needed.
• Make‑ahead: Soup often tastes better next day as spices meld; leave out noodles or rice if planning to reheat—they stay firmer when added fresh.

Variations You’ll Want to Try

Here are some tasty twists on the basic recipe to suit different tastes or dietary needs:

FAQ

What kind of curry powder is best?

Choose a simple yellow curry powder if you want mild flavor. For bold, more aromatic notes use red or green curry paste. Look for blends with turmeric, cumin, coriander. Wikipedia

Can I make this soup gluten‑free?

Yes. Use gluten‑free broth and ensure any added noodles or thickeners are gluten‑free. Most curry powders are naturally gluten‑free (just check labels).

Is this soup spicy?

As written, it’s mild to medium. You control the heat: more curry paste, fresh chilis, or chili flakes will raise the heat. Coconut milk helps mellow spice.

Can I make this recipe ahead or freeze it?

Yes. It stores in fridge 3‑4 days. Freeze in freezer‑safe containers up to 2‑3 months. When reheating, stir well—coconut milk may separate a bit. Add extra broth if needed.

What protein options work best?

Chicken (breast or thigh), legumes (chickpeas, lentils), tofu or tempeh are great. Pre‑cook or use leftover protein to save time.

Conclusion

This Curry Soup Recipe is exactly the kind of recipe I love bringing to your table—flavorful, forgiving, fast, and family‑friendly. You get rich spices, creamy texture, and vibrant vegetables all in one pot. Make it your own: try vegetarian, try protein, adjust the heat. Either way, it’s going to warm you up and satisfy in a simple, delicious way.