& Save

Creamy Coconut Soup

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 2 tablespoons vegetable oil
  • 1/2 small chopped onion
  • 1 tablespoon chopped fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons curry powder
  • 2 cups low sodium chicken broth
  • 1 (14.5 oz) can (sometimes labeled reduced fat) light coconut milk
  • 1 juiced, plus wedges for garnish lime
  • 1 (6 oz) leftover grilled broken into chunks tilapia fillet
  • chopped for garnish green onion


Heat oil in a large saucepan over medium high heat. Add onions and ginger and sauté until tender, about 3-4 minutes. Add red pepper flakes and curry powder and cook until just fragrant. Add the broth and coconut milk. Bring to a boil, reduce to a simmer, then let cook for 10 minutes, allowing the flavors to marry. Stir in leftover tilapia fillet and continue simmering on low for 5 minutes, until fish is heated through. Squeeze in lime juice and taste for seasoning. Add salt and pepper. Serve in soup bowl sprinkled with green onion.

Also Featured In

I'm not interested