Curry and Coconut Milk Soup

  • Dinner
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A light, comforting soup made with curry spices and coconut milk, often including vegetables, chicken, or tofu. Creamy and mildly spicy, it’s a soothing option that works well as a starter or main.

Ingredients

  • 2 teaspoons vegetable oil 1 cup finely diced onion 1 cup chopped carrot
  • 1 cup finely diced red pepper
  • 4 cups chicken or vegetable stock 1 cup coconut milk
  • 1 (341 ml) bottle vhВ® yellow curry sauce
  • 2 cups baby spinach
  • 1/2 cup finely sliced green onions 1/4 cup finely chopped fresh cilantro

Directions

  1. In a large pot saute onion, carrot and pepper in vegetable oil over medium heat. Cook until tender, about 10 minutes.
  2. Add stock, coconut milk and VHВ® Yellow Curry sauce; simmer over low heat for 15 minutes.
  3. Stir in spinach, green onions and cilantro, cook 1 minute and serve.

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