Healthy Roasted Sesame Curry Coconut Soup Recipe

Curry Coconut Soup with Roasted Sesame Seeds

Soup season begins in autumn here at Soulfood. That’s certainly the case with you, isn’t it? Anyway, at least 2-3 times a week a soup is served. In this grey weather, the body, mind and soul all want something comfortably warming.

When I am cold, and this happens very often (despite constant heating), a warm bath or soup is the best and quickest way to warm me. Guess what of course is often used: The soup 😀 I can’t say to my little partyboy during the day that he should just keep himself busy and please don’t mess up, because mum wants to take a warm bath 😉 No, that’s not possible! That’s why soups are my saviors in the cold at the moment!

And if the same happens to you and you like to prepare soups, today I have an incredibly tasty soup for you, which should not be missing in your repertoire: A curry coconut soup with roasted sesame seeds! The taste is amazing! The curry coconut soup is warm and refreshing at the same time! It owes this to the wonderfully lemony aroma and taste of lemongrass. You need very few ingredients for this soup: Coconut milk, vegetable broth, lemon grass, ginger, curry powder, turmeric and some sesame. The war´s already!

And you know what? The curry coconut soup is also made quickly! It will be on the table in 10 minutes! Unbeatably fast and unbeatably delicious 😀 And of course pure soulfood!

Ingredients (2 portions)

  • 1 can coconut milk (400 ml)
  • 200 ml vegetable broth
  • 1 stick lemongrass
  • 1 thumb-sized piece of ginger
  • 1 tbsp mild curry powder
  • 1 tsp turmeric
  • salt
  • 1-2 tbsp sesame seeds
  • To serve
  • coriander
  • lime

The preparation

  1. Put coconut milk and vegetable stock in a saucepan.
  2. Beat the lemongrass lengthwise with the back of a knife to release the aroma and add to the pot.
  3. Peel the ginger, grate finely and add to the pot.
  4. Add curry powder and turmeric and bring to the boil. Reduce the heat and simmer for 10 minutes.
  5. Meanwhile, fry the sesame seeds in a dry pan at medium heat until golden brown.
  6. To serve, fish lemongrass out and discard, put the soup in plates and sprinkle with sesame seeds and coriander. Serve with lime.

A warming and delicious high for soups 😀


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