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Creamy Coconut Soup

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 2 tablespoons vegetable oil
  • 1/2 small chopped onion
  • 1 tablespoon chopped fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons curry powder
  • 2 cups low sodium chicken broth
  • 1 (14.5 oz) can (sometimes labeled reduced fat) light coconut milk
  • 1 juiced, plus wedges for garnish lime
  • 1 (6 oz) leftover grilled broken into chunks tilapia fillet
  • chopped for garnish green onion


Heat oil in a large saucepan over medium high heat. Add onions and ginger and sauté until tender, about 3-4 minutes. Add red pepper flakes and curry powder and cook until just fragrant. Add the broth and coconut milk. Bring to a boil, reduce to a simmer, then let cook for 10 minutes, allowing the flavors to marry. Stir in leftover tilapia fillet and continue simmering on low for 5 minutes, until fish is heated through. Squeeze in lime juice and taste for seasoning. Add salt and pepper. Serve in soup bowl sprinkled with green onion.