Red curry coconut soup with Rice
Recipe by Chef Michael Williams
Michael Williams

Red curry coconut soup with Rice

  • Prep time 25 mins
  • Cook time 25 mins

There are a few really great curry pastes out there these days and they make it very easy to make a delicious soup or curry. Building on the flavours already present in our curry paste, this is a delicious soup that has some body too!



  1. Get this recipe rolling by cooking the black rice (following the instructions on the package) since it takes nearly 60 minutes to cook.
  2. While the rice is cooking, preheat a medium pot on medium heat.  Add the coconut oil and then the ginger and shallots and sauté, stirring regularly until lightly browned.
  3. Add a touch more oil and then the curry paste and sauté for another minute, stirring frequently.  This toasts the spices in the paste and brings them to life!
  4. Now add the broth or water and stir the bottom of the pot to release any stuck on bits.
  5. Add the potato and lemongrass and bring to a simmer.  Simmer covered for 20 minutes or so until the potatoes are cooked and have begun breaking apart.  The broken down potato will add body to the soup base.
  6. Add the coconut milk, carrot and celery and bring back up to temperature.  Simmer for a few minutes longer to soften the carrot and celery then add the rice and cilantro and serve this delicious soup immediately.
  7. If you are making the soup ahead of time, do not add the cilantro until you serve it.


  • Roast chicken breast is very happy when added to this soup.

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