Mains Recipes Rice & Grains Vegetarian

Quinoa & Coconut Soup

I created this soup when I was in a hurry, craved a satisfying and healthy meal, but at the same time needed some comfort and spiciness. Sounds like an impossible mission, but this Quinoa Coconut Soup turned out exactly right and has since made a regular appearance on my table.

I guess you can compare it somewhat with a laksa: a filling soup with spicy curry paste and the lovely light creaminess of coconut milk. Substitute noodles for quinoa (it works remarkably well in a soup, since quinoa adds both texture and a nutty flavor) and you’ve got this delicious aromatic soup. Use more vegetables and quinoa to turn this soup into a satisfying curry.


I always use the vegetables I have on hand; it’s a perfect way to use any leftovers you have. And you can vary with the add-ons as well. I like to add some lemongrass for instance, or a splash of lime juice instead of the fish sauce.

The soup can be easily made in advance, just reheat, add some extra water and you’re done.


Serves 1 (as a main dish)


olive oil
1 tablespoon red curry paste (use more or less according to taste)
½ inch (1 cm) piece of ginger, grated
1/3 cup (80 ml) uncooked quinoa, rinsed and drained
about ½ cup (100-120 ml) coconut milk
about 2/3 cup (150 ml) hot vegetable stock
about 7 oz. (200 gr.) mixed vegetables (peas, carrot, zucchini, asparagus, cauliflower…)
2 teaspoons of Thai fish sauce


1. Heat olive oil in a pan and cook the curry paste and grated ginger for a minute (they should release their fragrances).

2. Add the uncooked quinoa and mix well with the curry paste. Add the coconut milk and the hot vegetable stock.

3. Bring everything to a boil, lower heat and add the vegetables.

4. Simmer the soup (with lid on) for 25-35 minutes, or until quinoa is cooked.

5. Add fish sauce and serve.

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  • Reply
    erin @ yummy supper

    Denise, your soup looks so good, and I think I may even have all of those ingredients on hand.
    I never thought to use quinoa in soup. Thanks for that great inspiration.
    Have a great week!

  • Reply

    Your photo is gorgeous. I just made this and did not have vegetable stock on hand and improvised. I added a few extra condiments, lime, cilantro, and at the last minute avocado. It is really good. Mine was a bit darker red. Thanks for the inspiration!

    • Reply
      Denise | TLT

      Thanks, Theresa. My pleasure!

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    Great simple recipe. Love it!

    • Reply

      Thanks Tammy! It’s still one of my favorites.

  • Reply

    About how many people does this serve? I was thinking of having it as a side at a dinner party, thanks!

    • Reply

      It serves one as a main. I would say it serves two as a side/starter. Hope that helps!

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    Excellent late night treat! Thank you. I used curry Thai and precooked quinoa. Mmmm.

    • Reply

      Absolutely love to hear that!

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