Coconut Red Curry Soup

This cozy, nourishing Coconut Red Curry Soup is the perfect mix of creamy, zesty, and comforting. It’s packed with protein, veggies, and gut-friendly ingredients, making it a hormone-supportive, weeknight-friendly meal you’ll want on repeat. The broth is rich from the coconut milk, brightened with lime, and balanced with warming ginger and red curry paste. Add your favourite toppings and you’ve got a bowl that tastes like a hug.

Ingredients

Base

• 2 tbsp extra virgin olive oil

• 1/2 yellow onion, chopped

• 1.5-inch piece of ginger, chopped

• 4 cloves garlic, minced

• 1 tsp salt

• 1/2 tsp pepper

• 4 tbsp red curry paste

• 1 can coconut milk

• 4 cups bone broth

• 1 tbsp yacon syrup

• Zest of 1 lime (plus extra for topping)

• Juice of 1 lime

Add-Ins

• Baby bok choy

• Miracle noodles

• Shredded chicken

Toppings

• Green onion

• Cilantro

• Lime wedges

• Chili oil

Instructions:

1. Prep your veggies.
   Chop the onion, ginger, and garlic so everything is ready to go.

2. Build the base.
   In a large pot, heat the olive oil over medium heat. Add the onion and ginger and sauté for about 5 minutes, until fragrant and softened. Stir in the garlic, salt, and pepper.

3. Add the curry paste.
   Mix in the red curry paste and let it cook for about 2 minutes to deepen the flavour.

4. Pour in the liquids.
   Add the coconut milk and bring to a gentle simmer. Stir in the bone broth, yacon syrup, lime zest, and lime juice.

5. Simmer.
   Cover and let the soup simmer for 20 minutes to let all the flavours come together.

6. Cook the bok choy.
   Add the baby bok choy directly into the broth to cook, or boil it separately in another pot of water — your choice.

7. Assemble your bowls.
   Add miracle noodles and shredded chicken to each bowl, then ladle the hot broth overtop.

8. Finish with toppings.
   Garnish with green onion, cilantro, extra lime zest, lime wedges, and a drizzle of chili oil.