July 17, 2026

Curry and Coconut Milk Soup

Name: Curry and Coconut Milk Soup
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp (10 mL) vegetable oil; 1 cup (250 mL) finely diced onion; 1 cup (250 mL) grated carrot; 1 cup (250 mL) finely diced red pepper; 4 cups (1 L) chicken or vegetable stock; 1 cup (250 mL) coconut milk; 1 bottle (341 mL) VH® Yellow Curry Sauce; 2 cups (500 mL) baby spinach; 1/2 cup (125 mL) finely sliced green onions; 1/4 cup (60 mL) finely chopped fresh cilantro

15

Prep Time Minutes
45
Total Time Minutes
10
Number of Ingredients
4
Servings

Tags:

Vegetable,
Under 45 min,
Main Dish,
Soup/Chili/Stew,
VH,
Spring,
Fall,
Winter,
Stove Top,
Asian

Ingredients

2 tsp (10 mL) vegetable oil
1 cup (250 mL) finely diced onion
1 cup (250 mL) grated carrot
1 cup (250 mL) finely diced red pepper
4 cups (1 L) chicken or vegetable stock
1 cup (250 mL) coconut milk
1 bottle (341 mL) VH® Yellow Curry Sauce
2 cups (500 mL) baby spinach
1/2 cup (125 mL) finely sliced green onions
1/4 cup (60 mL) finely chopped fresh cilantro

Directions

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Step one

Heat oil in a large pot set over medium heat. Add onion, carrot and pepper to oil and stir-fry until tender; about 10 minutes.
Step two

Add stock, coconut milk and VH® Yellow Curry Sauce; simmer over low heat for 15 minutes.
Step three

Stir in spinach, green onions and cilantro; cook, stirring about 1 minute and serve.