Coconut water-based curry broth
Coconut water-based curry broth is a light, aromatic soup from Southeast Asian cuisines, particularly popular in Thai and Filipino cooking. It uses fresh coconut water as its liquid base instead of coconut milk or stock, typically simmered with curry paste, lemongrass, galangal, and a variety of vegetables or proteins like shrimp or tofu. This creates a refreshing, subtly sweet broth that balances savory, spicy, and tangy flavors.
🍽️ Nutrition at a glance
This broth is generally lower in fat and calories than traditional coconut milk curries, with a moderate carbohydrate content from the natural sugars in coconut water and any added vegetables or noodles. It provides electrolytes like potassium from the coconut water, along with vitamins and minerals from the herbs and vegetables, making it a hydrating and nutrient-dense option with roughly 150-250 calories per serving.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 1.5 g |
| Carbs | 12 g |
| Fat | 3.5 g |
| Fiber | 1 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Potassium | 450 mg |
| Sodium | 650 mg |
| Magnesium | 45 mg |
| Phosphorus | 30 mg |
| Calcium | 25 mg |
| Vitamin C | 8 mg |
| Iron | 1.5 mg |
| Zinc | 0.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it showcases the resourceful use of coconut water—a staple in tropical regions—as a versatile cooking liquid, offering a lighter alternative to richer curries. Nutritionally, it's unique for combining the hydrating, electrolyte-rich properties of coconut water with the anti-inflammatory benefits of curry spices, creating a dish that's both comforting and revitalizing.
