Coconut Curry & Vegetable Soup




  • Salt to taste
  • Red pepper flakes to taste
  • Juice from 1 lime
  • 6 cups of chicken broth (low sodium)
  • 4 minced garlic cloves
  • 3-inch piece of minced ginger (peeled)
  • 2 white and light green parts of leeks (cleaned, trimmed, halved, and sliced)
  • 1/4 cup of red curry paste
  • 1 tbsp of fish sauce
  • 1 pound of parsnips (peeled and cubed into 1-inch pieces)
  • 1 onion (diced)
  • 1 cup of peas (frozen)
  • 1 can of full fat coconut milk
  • 1 bunch of swiss chard (without stems and chopped)
  • 1 1/2 pounds of butternut squash (peeled, seeded, cubed into 1-inch pieces)


  • Cilantro
  • Sprouts
  • Green onions


  1. Add onion, leeks, garlic, ginger, squash, parsnips, broth, curry paste, and fish sauce into the slow cooker.
  2. Stir to dissolve curry paste.
  3. Cook on low for 8 hours.
  4. Add pea, swiss chard, coconut milk, and lime juice into the cooker.
  5. Garnish it with cilantro, sprouts, or onions and serve.

Yield: 6 servings



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