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Coconut Hot and Sour Soup

This one-pot soup really hits the spot! The coconut milk makes for a creamy, silky texture while the red curry paste adds a depth of flavor. The fresh lime juice helps to brighten the whole soup. Pair with brown basmati rice or drop in brown rice noodles to create a satisfying meal from this soup base. Double this recipe and store extras in the freezer for future meals.

Serving Size:2 cups
Prep time:10 minutes
Cook time:30 minutes
Total time:40 minutes


  • 1 Tablespoon ginger, grated
  • 2 Tablespoon red curry paste
  • 4 cups low sodium vegetable broth
  • 6 – 8 white mushrooms, thinly sliced
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon sugar
  • 2 teaspoons low sodium soy sauce
  • 1 can coconut milk
  • 1 lime cut into wedges
  • Optional toppings: fresh limes, green onions, cilantro, chilis, jalapenos


  1. Heat a large soup pot over medium heat. Add the ginger and curry paste and cook to stirring constantly for 3 minutes.
  2. Add the vegetable broth.
  3. Cook for 15 minutes stirring occasionally. Reduce heat.
  4. Add the remaining ingredients and cook for an additional 15 minutes.