Thai Coconut Curry Soup

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Servings: 5
Difficulty: Easy


  • 1 Tbsp. coconut oil 
  • 1 cup yellow onion, chopped 
  • 2 cloves garlic, minced 
  • ½ Tbsp. fresh ginger, grated 
  • 2 tsp. Thai red curry paste 
  • 6 cups no salt added vegetable broth 
  • 1 medium sweet potato, peeled and cut into ½” pieces 
  • 1 cup red lentils 
  • 1 cup shiitake mushrooms, roughly chopped 
  • ¼ tsp. Kroger® Ground Turmeric 
  • 1 tsp. sea salt 
  • ¼ cup canned coconut milk  
  • 2 Tbsp. fresh cilantro, chopped

Nutrient Analysis

Calories from Fat40
Total Fat4.5g (7% DV)
Saturated Fat3.5g (18% DV)
Trans Fat0g
Cholesterol0mg (0% DV)
Sodium360mg (15% DV)
Carbohydrates33g (11% DV)
Dietary Fiber6g (24% DV)
Vitamin A60%
Vitamin C8%


  1. In a large saucepan over medium heat, add the coconut oil and onion. Cook until the onions are softened.  
  2. Add the ginger and garlic, then cook until fragrant. Add the curry paste, broth, sweet potato, lentils, mushrooms, and turmeric. Bring to a boil, then reduce the heat to low. Cover and allow to cook for 20-25 minutes, until the lentils and sweet potatoes are soft. 
  3. Add the salt and stir in the coconut milk. Cook for 5-10 minutes. Garnish with cilantro, then serve. 
  4. Refrigerate leftovers. 

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