Coconut Curry Soup

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coconut curry soup

Coconut Curry Soup

This coconut curry soup was made by our certified health coach Melissa Nohr.  She is a busy mom of 2 sets of twins and she is passionate about whole food nutrition and healthy lifestyle on a budget.  We think you will really enjoy this coconut curry soup recipe!

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

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7 votes


Coconut Curry Soup




Yield 4–6 Servings


  • 2 tablespoons extra-virgin coconut oil
  • ½ cup chopped onion
  • 1 clove garlic, minced.
  • 1 tbsp. fresh grated ginger
  • 2 (13½-ounce) cans full-fat coconut milk
  • 1 cup chicken or vegetable broth
  • 1 cup chopped cauliflower.
  • 1 cup chopped kale leaves.
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon pink salt
  • 2 tablespoons chopped fresh cilantro leaves, for garnish.


Step #1:  In a medium saucepan over low heat, melt the coconut oil. Add the onions, garlic, and ginger and sauté until tender.

Step #2:  Add the coconut milk, broth, cauliflower, kale, curry powder, turmeric, and salt and stir until well combined. Raise the heat to medium and cook, stirring often, for 10 minutes.

Step #3:  Reduce the heat to low and simmer, stirring often, for 15 minutes. Remove from the heat and stir in the meat, if using.

Step #4:  Ladle the soup into bowls and garnish with the cilantro. Serve immediately.

Notes: This is an easy, versatile soup. You can add cooked, chopped chicken for extra protein. Other vegetables, such as broccoli and mushrooms, can be added or substituted as desired.

***The nutrition info for this recipe is based on the linked ingredients above*

Courses Lunch

Nutrition Facts

Serving Size 3/4 cup

Amount Per Serving

Calories 294

% Daily Value

Total Fat 30 g


Total Carbohydrates 8 g


Dietary Fiber 5 g


Sugars 1.5 g

Protein 3 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dr Jockers Comments:

This coconut curry soup is a warm savory dish that tastes wonderful and has a great aroma that will fill up the whole house.  It is full of healthy fats and micronutrients that help the body to cleanse and detoxify and is easy on the digestive system.

This is a low-carb, plant-based ketogenic recipe that is loaded with anti-inflammatory polyphenolic compounds with the turmeric, green leafy veggies, ginger, onion and garlic. When these compounds marinate into a soup recipe like this, the hard outer fibers are broken down which reduces stress on our digestive tracts and the pure nutrients become more bioavailable.

If you want to increase the protein content, you are welcome to add in some free-range chicken, wild-caught fish or grass-fed beef.  You could even add in a few raw eggs and the heat of the soup will cook some of the proteins making it similar to an “egg-drop” soup like texture.  Also, feel free to add in more veggies to your desire.

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  1. I just made the Curry Coconut soup it’s delicious & I love the aroma in the house! Love the suggestions of the other ingredients . Thank you so much!

      1. This soup seems really delicious, but it’d be useful to make it complete giving the nutritional values, so that everyone can calculate his/her macros if keto or just to know them and be conscious of what he/hers eating, in aprticular if following a diet for therapeutic reason (es. therapeutic keto which requires to strictly adhere to setted individual targets). I hope you’ll consider this suggestion for the future, in the meanwhile thanks for sharing!

  2. I made the soup adding more stock, 2 cups of shredded kale cruciferous blend of veggies instead of the kale and roasted shredded chicken breast. It’s yummy and satisfying. It’s a great base to starting my Keto plan and helping me cleanse and detox my body.

  3. Why does the ingredient list state “2 CANS coconut milk” and the video says “2 CUPS coconut milk?” There’s a difference…..which should it be? Thanks!!

      1. I’m a little confused on this as well. A can is 13.5 oz. A cup is 8 oz. so, wouldn’t it be almost 1.5 cans or so of the coconut milk?

      2. Since when is 13.5 oz about equivalent to a cup. In my world a cup is 8oz. I agree with Molly and Karen. I trust this recipe.

  4. 13 oz = 8 (cup1) and 5 ( an ounce larger than .5cup = 1.5 cup, but IMHO it matters not. Soup is infinitely variable. Sounds tasty!

  5. Looking forward to making this recipe but have two questions. First, the printed version of the recipe calls for curry powder. It is not included in the demo version. Second, the recipe calls for ‘full fat’ coconut milk. None of the cans I found state full fat on the label.

    1. Yes you can use curry powder or just turmeric. Curry is more spicy than turmeric. Canned coconut milk comes in a “regular” and a “lite” version. You want the regular which is the full fat.

  6. I used spinach instead of kale and it’s wonderful. I am gonna pair it with some steamed quinoa this evening for dinner. Thank you and Aloha from Diamond Head Honolulu, Hawaii..

  7. Thanks for sharing your Coconut Curry soup recipe. Sounds delicious. I was wondering, if this soup would also be good mixed in a blender for a smooth consistency?😊

  8. I had to blend my soup in the Vitamix to “hide” some of the less favorable veggies from my kids. Worked well and is super yummy!

    I added my eggs after taking the soup off the heat to use the egg’s thickening powers. This always makes soups extra creamy and rich, and avoids the sometimes unsightly “egg flakes”, yet adds the the protein.

  9. Would this soup freeze well? Or would all that fat separate and make it pretty runny and weird textured after thawing?

  10. I can’t wait to try this tonite 😊. I love everything that’s in it and really enjoy soups. (even in the intense heat of Florida right now.)

  11. Ho Dr Jockers, I’ve never had Curry or Turmeric, but wanting and needing to try it. How does it taste and then does the soup taste like coconut soup, with the 2 cans of Coconut Milk. Thanks for all your hard work.

  12. Hi Dr. Jockers, I’ve never had Curry or Turmeric, but wanting and needing to try it. How does it taste and then does the soup taste like coconut soup, with the 2 cans of Coconut Milk. Thanks for all your hard work.

  13. Hi Dr. Jockers, I’ve never had Curry or Turmeric, but wanting and needing to try it. How does it taste and then does the soup taste like coconut soup, with the 2 cans of Coconut Milk. Thanks for all your hard work and information.

  14. No black pepper? Good if using Turmeric…
    Will make this soup for sure…
    We are heading into Winter…
    Frances from South Africa

        1. Glad to see the inclusion of black pepper; everything I’ve read states turmeric’s power doesn’t work well unless black pepper is added!

    1. I love coconut curry soup and have a great recipe, but love the addition of the veggies here. I use an immersion blender when done cooking the add baby spinach or spring mix in the bottom of the bowl. Then my favorite things to add are diced red cabbage for a wonderful crunch, diced chicken breast, carrots, and mushrooms. Yum, and it’s beautiful to look at.

  15. I just made half of this recipe, and I find that it tastes like Thai and Filipino curry sauce, i.e., one could easily make this the base for chicken or fish curry with carrots and potatoes and pair it with rice.

  16. I would add black pepper too, because of the active ingredient piperine, which is an alkaloid, and one of its benefits is, that it increases the body’s ability to effectively uptake/absorb, to get more out, of all the nutritients available in the food.

    The active ingredient in turmeric, is called curcumin (curcumin is fat-soluble). Curcumin is very difficult for the body to uptake/absorb, unless it is digested along with fats, and especially more so with black pepper.

    1. The reason piperine helps effective uptake is that it causes leaky gut! (I learned this from a recent webinar series). IMO leaky gut is not something to strive for, particularly for those who have an autoimmune disease or digestive issues.
      Also, my homeopath really dislikes black pepper because he believes it “sits on top” of the blood. However, white pepper is ok apparently.

  17. I tripled the recipe, and having a Sicilian heritage, quadrupled the garlic! I also had some homemade free range chicken broth on hand. Oh—I’m sure you know this, but your readers may not—if you smash garlic and cut onions and let them stand for a good 15 min before cooking, the allicin content is greatly increased—-more cancer fighting components!

    I added some broccoli, carrots, green beans and tons of cilantro—not just a garnish—it’s jam-packed with great stuff —why skimp?!

    Thank you for all your great info that I look forward to every day!

  18. Hi Dr Jockers,

    2 cans of coconut milk (27 ounce) has 110-120g of saturated fat. If I only used 1 can and increased the amount of stock, does this defeats the purpose of keto?

  19. I used a handful of dried mushrooms (craterellus cornucopioides, ‘horn of plenty’) that I cut and added while still cooking. When adding cilantro before serving I also added some pieces of sushi ginger to give the soup a lighter touch and variation. Very delicious. I have been using this recipe for years now and still feel drawn to it ever so often. Thank you.

  20. Wow I am so amazed by the questions you received on something so simple. Whatever happened to common sense and if you want to know how something tastes make it and taste it

    1. I think many people are using this as a nutritional support for specific conditions or diet choices. Detailed understanding of recipes brings better understanding of how it impacts our individual health.
      Great if you can throw it together and decide by taste if it’s good for you. Truly, many of us are needing support as a result of a lifetime of a, “if it tastes good eat it” mentality.
      Just another viewpoint.

  21. This recipe seems a little high in carbs per 3/4 cup serving (7 net), for a keto diet. Is that accurate?
    It looks delicious, I’m thinking of using a bit to break my 5-day fast. Is that a good plan?

  22. I made this recipe tonight for dinner. Wow what a delicious and comforting soup!! I added mushrooms, celery, cooked chicken, sweet potatoes, and black pepper. Wow!! 😍😋 My hubby also loved it!! It’s a keeper!! Thank you, Dr. Jockers!

  23. Sounds good, and I will try it, but I have one question/comment to make. As an Indian myself, I have always known that turmeric and/or curry powder must first be sautéed in hot oil or ghee before adding onions, garlic etc, and any liquid. I would therefore do this, and then add the vegs and the coconut milk afterwards.

  24. I suffer from histamine intolerance but used to love curry and Thai soups. Is there anyway to reduce the histamine load in this soup?

  25. I just made this soup and I added tofu and sautéed mushrooms and increased the amount of the spices by half. It was so, so delicious! The aroma was lovely and the colour is beautiful. Such a nutritious meal. Thank you for sharing.

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