Sweet & Spicy Coconut Curry Soup

By Team HoneyUpdated

Rich, creamy, and packed with flavour, this Hot Honey Coconut Curry combines aromatic spices, velvety coconut milk, and Halifax Stingin' Hot Honey for the perfect balance of savoury warmth and signature sweet heat. It's a comforting meal that's both bold and satisfying

Sweet & Spicy Coconut Curry Soup
  1. 1
    Recipe Information
    Prep Time
    15 minutes
    Cook Time
    30 minutes
    Total Time
    45 minutes
    Servings
    4–6
    Difficulty
    Easy
    Spice Level
    🌶️🌶️🌶️ Hot
  2. 2
    Ingredients

    Main Ingredients

    • ¼ cup olive oil
    • Salt, to taste
    • ½ white onion, sliced
    • 1 stalk celery, roughly chopped
    • ¼ cup curry powder
    • 2 cups vegetable stock
    • 4 mini potatoes, sliced
    • 1 carrot, sliced
    • 1 parsnip, sliced
    • 1 sweet potato, peeled and cubed
    • 1 can coconut milk
    • Juice of 2 limes
    • 1 tsp Halifax Honey Hot Chili Garlic Sauce

    For the Chili Oil

    For Serving

    • 2 heads bok choy, quartered
  3. 3
    Method
    1. Heat ¼ cup olive oil in a large soup pot over medium heat.
    2. Add the sliced onion and celery and sauté for 2–3 minutes until softened.
    3. Stir in 1 teaspoon of Stingin' Hot Chili Garlic Sauce and continue cooking for 1 minute.
    4. Add the curry powder and sauté for 2–3 minutes, stirring frequently, until fragrant.
    5. Add the vegetable stock, potatoes, carrot, parsnip, and sweet potato. Stir well and bring to a gentle boil.
    6. Pour in the coconut milk and reduce the heat to a simmer.
    7. Cook for 20–25 minutes, or until all vegetables are tender.
    8. Stir in the lime juice and season with salt to taste.

    For the Chili Oil & Bok Choy

    1. While the soup simmers, whisk together ¼ cup olive oil, soy sauce, and 1 teaspoon Stingin' Hot Chili Garlic Sauce.
    2. Brush the bok choy quarters with the chili oil and season lightly with salt.
    3. Heat a skillet over medium-high heat and sear the bok choy for 2–3 minutes per side until lightly charred and tender.

    To Serve

    1. Ladle the hot soup into serving bowls.
    2. Top each bowl with seared bok choy.
    3. Garnish with additional coconut milk, chili oil, green onions, cilantro, or fresh lime wedges if desired.
    4. Serve immediately and enjoy.

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