30 minutes meal / Cooking 101 / Freezer friendly / Lunch / Main course / Soup / Soup of the week / Tofu

Soup of the week: Curry coconut cream soup

Curry coconut cream soup

I finally got the coconut cream I tasted a while back. It was hard to get because apparently it’s a new product. But it was worth the waiting. The difference between coconut milk and the coconut cream is that it’s much creamier and the taste is more pronounced. You could very well do with coconut milk, don’t stop yourself from doing this recipe just because you don’t have that ingredient.

cream of coconut

After a busy weekend, my daughter’s birthday party with her friends, cooking, and “cleaning”, soup was just the right type of meal for me. Quick easy, and I can have enough for tomorrow’s lunches, so 2 meals in 1. 🙂

I had some leftover rice noodles from yesterday’s lunch, so it was even faster to make.

Preparation time: 10 minute

Cooking time: 20 minutes

  • 1 organic onion
  • 4 cups (1000ml) of organic chopped kale
  • 2 cups (500ml) of chopped mushrooms
  • 454g of organic tofu
  • 2 tbsp. (30ml) of curry
  • 4 cups (1L) of organic vegetable broth or water
  • 2 cans (400ml/ea.) of organic cream of coconut
  • 3 cups (750ml) of chopped organic broccoli
  • 4 cups (1000ml) of cooked rice noodle
  • 1 shredded organic carrot
  • 2 cups (500ml) of fresh coriander

stepbystep currysoup

  1. Chop all your vegetables and cut your tofu into cubes.
  2. In a big pot, heat a bit of oil and stir in your onion. Let it cook 2 minutes.
  3. Add in the chopped broccoli, the chopped kale, the chopped mushrooms and the tofu. Add the curry powder, some salt and pepper and cook for another 2-3 minutes.
  4. Add in your broth, the coconut cream and continue the cooking for about 10 minutes.
  5. Put in the coriander, the rice noodles and the shredded carrot. Continue the cooking for about 5 minutes. It really is to warm your ingredients.
  6. Last step is to serve. Quick and ready in 30 minutes.

18 thoughts on “Soup of the week: Curry coconut cream soup

  1. Oh Yum! I have never tried coconut cream but it sounds wonderful! I have a garden full of organic Kale and I would love to try this recipe! Thanks!


  2. Hi there Annabel,

    I’m coming over from the Bloggy Moms February hop. This recipe sounds delicious! We’re trying to eat healthier so I need all the ideas I can find. 🙂

    Happy Tuesday! Nice to meet you.


    • Thanks a lot! On top of being healthy, this recipe is very quick and easy to make. If you want to cut on the fat, you could easily go with a light coconut milk. Have a nice day!


  3. Okay this looks interesting…I have never seen or heard of cream of coconut and to be honest, I have never stepped out of the box to try tofu. I just can’t get myself there…what would be a great replacement for that?


    • For the tofu if you want meat you can put chicken breast I guess even white fish but something white. If you want legumes, it could be chick peas. Coconut cream is fairly new and a bit hard to have yet, but you can use coconut milk and the light version if you want to cut on the fat. This was really tasty.


  4. I haven’t seen cream of coconut either. I recently made tomato soup coconut milk and I loved it. I’ll look out for the coconut cream for sure.


  5. Hello! It’s Alicia(chosencalledcha from Twitter)stopping by from the #TweetTribe! I wanted to check out your blog and your blog is making me fat just looking around! This soup looks amazing!! Yummy! I just want to take a big bite! 🙂


    • Thanks a lot! Don’t worry, you won’t go fat. 🙂 What I make doesn’t contain much fat or sugar (except maybe my gluten free brownie cookies). I try to be the healthiest possible but still be tasty! Thanks a lot for your comments, it’s appreciated! 🙂


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