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Curry and Coconut Milk Soup

"A version of the classic Thai soup that is easy to prepare and simply delicious."
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45 m servings 312 cals
Original recipe yields 4 servings

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  • Prep

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  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 VH(R) Yellow Curry sauce; simmer over low heat for 15 minutes.
  3. Stir in spinach, green onions and cilantro, cook 1 minute and serve.


  • Tips:
  • For a milder version, add more stock or a little less VH® Yellow Curry sauce.

Nutrition Facts

Per Serving: 312 calories; 17.4 g fat; 37.4 g carbohydrates; 5 g protein; < 1 mg cholesterol; 1110 mg sodium. Full nutrition


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I used Trader Joe's yellow curry sauce (11 oz), and added whatever vegetables I had on hand, chicken, and rice, and it was delicious.

We couldn't find yellow curry sauce, so we used red curry sauce and the soup was delicious!

Use Red Curry Sauce instead of yellow and Added Chicken

Excellent - it seems too easy to taste this good! Forget chicken noodle - next time I am sick, I am making this one. It will clear out the sinuses and soothe the throat. I used one tablespoo...

Love this soup! I used frozen chopped spinach instead of fresh and one tablespoon of curry paste instead of curry sauce.

This was really simple and so good. I added a can of bamboo shoots and japanese mushrooms and that added a lot! I also didn't have red peppers, so added a small jar of roasted red. Very good!

Awesome soup! The mix of flavours is exquisit!

Yum Yum!!! Very easy to make and versatile as well; you can add whatever veggies you like or have on hand. I recommend adding some lemon and lime!! :)