coconut curry soup with bowl of rice

Coconut Curry Soup

This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Course Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Mama Nature’s Bar & Grill Recipe Book


  • 1 15 oz. can coconut milk
  • 1 cup brown rice cooked
  • - or bean thread noodles
  • 3 garlic cloves
  • 1 medium yellow onion
  • 4 green onions
  • 4 carrots
  • 8-10 mushrooms
  • 1 stalk broccoli
  • 2 Tbsp oil
  • 3 Tbsp fresh ginger
  • 2 Tbsp Miso
  • 1 habañero optional
  • 2-3 tsp Buddha Shake Curry Mix™
  • Bragg™ to taste
  • 6-8 cups water


  • Finely chop the onion, garlic, ginger and hot pepper. Slice the green onions, carrots, mushrooms, and broccoli. In a soup pot, sauté the onions and garlic in oil for 5 minutes on medium heat. Add the ginger and habañero and sauté for 3 more minutes. Add the carrots and 1 cup of water and simmer for 5 minutes. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally.
  • For some added flavor, add a shot or two of red wine, or 2 tablespoons of chopped lemon grass or lemon juice.
  • Did You Know? The coconut is a fruit not a nut.