Skip to Content

Eat the Rainbow – Coconut Curry Soup

This coconut curry soup is a great way to incorporate more veggies into   your diet in a scrumptious way! More over it is a one pot meal that can be  prepped ahead and made fresh even on a busy weekday. Make it your way with or without meat Plant-Based

Coconut  curry  Soup - easy one  pot  meal  that is  versatile   enough  from carnivores   to vegans !

Planning to start the new year off healthy? Well, you are in the right place. Not only is it healthy, but it is also easy to make and perfect for the COLD weather. Man, it is COLD outside.

I love this coconut curry soup on a cold evening. It is one recipe that can accommodate a vegan, a vegetarian, or someone who does not think a meal is complete without meat. One-stop-shop that caters to all

The rainbow of colors going into coconut curry soup

A recipe that uses all these colors and more – I left out all yellow and orange peppers – is just what you need to get more veggies into every day diet easily. So how  do you do it? 

Main Components of Coconut Curry Soup 

Coconut curry soup takes inspiration from the Asian flavors and noodle soup shops. There are two main components

  • Soup Base or the fragrant liquid that binds everything together
  • Everything else – protein, veggies, herbs , noodles or as I call it the RAINBOW

These two parts come together at the  table.  Sounds simple doesn’t  it ?

Coconut curry Soup - easy one pot meal that is versatile enough from carnivores to vegans !

The  beauty  of  it  is that all the prep work can be done in advance,  even the serving bowls  filled with fresh veggies and herbs can be prepped  ahead  of  time and  refrigerated.  Come dinnertime,  pour  the piping  hot   soup  base right into the bowls!

Note : If there is a salmonella outbreak, or there health concerns, or you don’t want to eat anything  uncooked,  just add all the RAINBOW into the into the hot soup  pot and simmer  for  a couple  minutes.  

Advantages to Assembling  the  Soup at the Table

  • The  veggies  stay crunchy
  • The   colors of  the  rainbow  just  pops  – in  other  words  purple  cabbage  stays  purple, and  the   broccoli  stays deep  green !

Looking for more soup ideas ?

Base for the Coconut Curry Soup

The  soup base  is  made  with  curry  powder,  coconut milk and   chicken/vegetable  stock.   Use   your  favorite  version of curry powder  or   use  the  spice  blend  in the recipe.

Use a mild curry powder. The curry powder is used to flavor the soup, but blend into the coconut milk.  It  should  bind  all the  elements  together  and  not  overpower.


Feel free to add your own choice of protein to the bowls. Chose any, all or none of the following

  • Firm Tofu –  press and get as  much  water out as  possible,  slice  and  pan  fry.
  • Chicken –  slice thin and add to the broth as  it is reheated/cooks or  use  pre cooked shredded  chicken
  • Shrimp/Scallops  –  clean and  pat  dry.  Shallow fry them until they just  turn pink.
  • White  Fish –  slice very thin and pour the hot soup over it. Frankly I am not a fan of fish in this soup. But yes, it is an option .


Use a variety of fresh crunchy vegetables that you can eat row. Here are a few options

  • Carrots – Shredded  or  sliced  thin
  • Cucumber –  sliced  about  ½ inch  thick
  • Cabbage –   shredded
  • Broccoli –  Florets
  • Cherry tomatoes
  • Bell Pepper – Sliced  thin
  • Bean   Sprouts
Coconut curry Soup - easy one pot meal that is versatile enough from carnivores to vegans !


Adding noodles to the soup is the easiest way to make it into a one pot meal. Cook the noodles separately and add to the bowl. The recipe uses rice noodles, but you can make use your favorite noodles – rice noodles, wheat noodles, glass noodles, or lentil noodles.

Another option is to add starchy vegetables like potatoes or yams . Cook them separately before adding to the soup.

Herbs and  Spices

  • Chilies –  Use Thai chilies,  jalapenos or any others that you like. For spicier soup slice or slit the chilies. Leave them out for milder versions.
  • Lemons/Lime
  • Basil –  Freshly  washed  sprigs
  • Scallions
  • Cilantro

Coconut curry Soup - easy one pot meal that is versatile enough from carnivores to vegans !

Eat the Rainbow Coconut Curry Soup

By Syama
An easy and versatile one pot meal that can be prepped ahead and made fresh in 30 minutes. The flavors of curry and coconut complements a range of fresh vegetables and protein. Use any or all and make it the way you like !  
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Cuisine Asian
Servings 4


  • 7 oz Rice Noodles Notes

For the broth

  • 1 Shallot minced
  • 2 Cloves Garlic minced
  • ½ in Ginger minced
  • 1 Can Coconut milk full fat
  • 6 C Veg/Chicken stock
  • 1 Tbsp Curry powder store bought / use recipe below
  • Salt To Taste

Protein (Pick 1 )

  • 2 C Thinly sliced Chicken Breasts
  • 1 C Thinly sliced fish Any white fish fillets (Notes)
  • ½ lb Shrimp / scallops
  • 1 lb Firm Tofu cubed


  • 2 C Broccoli Florets
  • 2 C Shredded Purple cabbage
  • 1 C Sliced carrots
  • 1 C Bean Sprouts
  • 1 C Bell pepper/Tomatoes/Cucumbers

To garnish

  • A few Cilantro / Fresh basil / Spring onions
  • Lemon wedges
  • Sliced chilies

For Curry Powder

  • 2 Tsp coriander
  • 1 Tsp Cumin
  • 1 Tsp Turmeric
  • ½ Tsp Cinnamon
  • ¼ Tsp Nutmeg
  • ½ Tsp Black Pepper
  • ½ Tsp Cayenne optional


Cook the protein

  • Heat 2 tbsp oil in a pan. If using tofu/chicken/shrimp/scallops pat it dry and add to the pan. Cook until the meat turn opaque or the tofu begin to brown. Turn and cook the other side. Remove and reserve.

Make the broth

  • In the same pan add 1 to 2 tbsp more oil if needed. When hot add shallots , ginger and garlic. Cook until the shallots turn soft. Add the curry powder and cook for 30 more seconds. Add the coconut milk and mix in. Once the coconut milk is warm add the stock. Cover and let it simmer for 30 mins. Taste and adjust salt.

To serve

  • Cook the noodles according to the package directions
  • Heat the broth to boiling.
  • Portion the noodles, the protein of choice and vegetables into serving bowls. Pour the hot soup broth over it. Garnish and serve immediately.

For the curry powder

  • Mix  all the  spices  lisgted  under  curry powder  and   store  in an  airtight  container.


If  using  this  rice  noodles  often  times  it  is  not  necessary to precook the   noodles.  Just  portion  the  individual noodle  cakes  into the   serving  bowls and   pour  the   hot  soup  over  it.  In  2  minutes  the  noodles  will soften  and  be  ready to  be eaten.
When  using  thinly sliced  fish  fillets there is  no  need  to precook  it.  Examples  of  mild  whitefish are – tilapia, cod, bass, , haddock, or  snapper.   The  rule  to  go  buy is  to  get  the  freshest  fish   you  can  find.

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

Tried this recipe?Mention @Oventales or tag #Oventales on Instagram

Need more easy dinner ideas ?

Recipe Rating