Hot Honey Coconut Curry
Creamy coconut milk, warm spices, and Halifax Honey Companies Stingin' Hot Chili Garlic Sauce come together in this comforting curry soup. Rich, flavourful, and perfectly balanced, it's the ultimate bowl for cooler days.
Recipe Information
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Difficulty: Easy
Spice Level: 🌶️🌶️ Medium
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Difficulty: Easy
Spice Level: 🌶️🌶️ Medium
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
- ¼ cup olive oil
- 1 tbsp soy sauce
- 1 tsp Halifax Honey Hot Chili Garlic Sauce
For Serving
- 2 heads bok choy, quartered
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
- ¼ cup olive oil
- 1 tbsp soy sauce
- 1 tsp Halifax Honey Hot Chili Garlic Sauce
For Serving
- 2 heads bok choy, quartered
Method
Step 1
Heat ¼ cup olive oil in a large soup pot over medium heat.
Step 2
Add the sliced onion and celery and sauté for 2–3 minutes until softened.
Step 3
Stir in 1 teaspoon of Stingin' Hot Chili Garlic Sauce and continue cooking for 1 minute.
Step 4
Add the curry powder and sauté for 2–3 minutes, stirring frequently, until fragrant.
Step 5
Add the vegetable stock, potatoes, carrot, parsnip, and sweet potato. Stir well and bring to a gentle boil.
Step 6
Pour in the coconut milk and reduce the heat to a simmer.
Step 7
Cook for 20–25 minutes, or until all vegetables are tender.
Step 8
Stir in the lime juice and season with salt to taste.
For the Chili Oil & Bok Choy
Step 9
While the soup simmers, whisk together ¼ cup olive oil, soy sauce, and 1 teaspoon Stingin' Hot Chili Garlic Sauce.
Step 10
Brush the bok choy quarters with the chili oil and season lightly with salt.
Step 11
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
Step 12
Ladle the hot soup into serving bowls.
Step 13
Top each bowl with seared bok choy.
Step 14
Garnish with additional coconut milk, chili oil, green onions, cilantro, or fresh lime wedges if desired.
Step 15
Serve immediately and enjoy.
Chef's Tip
For extra richness and flavour, reserve a little coconut milk for drizzling over the finished soup. The contrast between the creamy coconut milk and spicy chili oil creates a beautiful presentation and balanced flavour.
Step 1
Heat ¼ cup olive oil in a large soup pot over medium heat.
Step 2
Add the sliced onion and celery and sauté for 2–3 minutes until softened.
Step 3
Stir in 1 teaspoon of Stingin' Hot Chili Garlic Sauce and continue cooking for 1 minute.
Step 4
Add the curry powder and sauté for 2–3 minutes, stirring frequently, until fragrant.
Step 5
Add the vegetable stock, potatoes, carrot, parsnip, and sweet potato. Stir well and bring to a gentle boil.
Step 6
Pour in the coconut milk and reduce the heat to a simmer.
Step 7
Cook for 20–25 minutes, or until all vegetables are tender.
Step 8
Stir in the lime juice and season with salt to taste.
For the Chili Oil & Bok Choy
Step 9
While the soup simmers, whisk together ¼ cup olive oil, soy sauce, and 1 teaspoon Stingin' Hot Chili Garlic Sauce.
Step 10
Brush the bok choy quarters with the chili oil and season lightly with salt.
Step 11
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
Step 12
Ladle the hot soup into serving bowls.
Step 13
Top each bowl with seared bok choy.
Step 14
Garnish with additional coconut milk, chili oil, green onions, cilantro, or fresh lime wedges if desired.
Step 15
Serve immediately and enjoy.
Chef's Tip
For extra richness and flavour, reserve a little coconut milk for drizzling over the finished soup. The contrast between the creamy coconut milk and spicy chili oil creates a beautiful presentation and balanced flavour.