Coconut Curried Hominy Soup

Coconut milk is the good kind of fat that’ll leave you wanting a bit more of this silky soup
Staff Writer

George Duran

The benefits of coconut milk are that it’s packed with saturated fats. That’s the good kind of fat that’ll leave you wanting a bit more of this silky soup!


  • 2 Tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 red bell pepper, sliced into strips
  • 4 Tablespoons mild curry paste or powder
  • 2 Cups cooked shredded chicken
  • 6 Cups chicken stock
  • 1 fifteen-ounce can coconut milk
  • 2 Cups canned hominy (or corn), drained
  • Juice of one lime
  • 4 Cups baby spinach, washed
  • Salt, to taste


In a large stockpot add olive oil on medium heat and sauté onions and garlic until soft, about 4-5 minutes. Add red pepper strips and curry paste and mix. Add shredded chicken and coconut milk and mix until curry is blended properly.

Add chicken stock, hominy, and lemon and allow it to simmer for about 5 minutes until heated through.

Before serving add spinach and cook for a couple more minutes.

Garnish with fresh cilantro and red pepper flakes if desired. 

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.