What makes this soup kidney friendly?

This creamy, tangy, coconut curry soup is low in sodium, plant based, and packed with veggies! It also has a low carbohydrate to fiber ratio (4.5:1). This means that for every 4.5 grams of carbohydrates, there is 1 gram of fiber. This lower carb to fiber ratio makes it a great option for people with both Diabetes and Chronic Kidney Disease!

This coconut curry soup is also low-moderate in potassium and negative PRAL (potential renal acid load). Having more alkaline producing, or negative PRAL meals, helps to protect kidney health and kidney function! With this soup, you get all the great curry flavor without the high sodium that often comes a long with soups and curry!

What is in the soup?

This kidney friendly soup is simple to make and only requires one pot! The garlic, shallot, and ginger pack a ton of flavor plus beneficial antioxidants for kidney health. I use a low sodium tomato paste to keep both the sodium and potassium lower.

The main veggies used are carrots, celery and zucchini, but you can switch it up based on what you have in your fridge. I would recommend sticking with carrots and celery as they make a great base. If you don’t like or have zucchini, try asparagus, bell pepper, or green beans!

You can use whatever noodles you want for this soup. I typically use chickpea noodles (more fiber and plant protein) or whole wheat or brown rice noodles. We add the dry noodles directly to the pot of soup so you don’t have to dirty another dish 🙂

If you need to make the soup lower in potassium, you can use cooked chickpeas in place of the edamame. Just make sure you drain and rinse them if you are using canned chickpeas!

How to make it

Everything goes in one pot on the stove!

• Start by sauteing your shallot (or onion) in olive oil or avocado oil for a few minutes over medium heat until it is translucent. Then add your celery and carrots, ginger and garlic. Stir for a couple minutes before adding the tomato paste and curry powder.

• Pour the low sodium vegetable broth into the pot, cover with a lid and bring to a boil. Once the soup comes to a boil, lower the heat so the soup is simmering. Simmer for 15 minutes.

• After 15 minutes, add the edamame, zucchini, and dry pasta noodles. Stir, cover, and cook for another 7-10 minutes until noodles are to desired texture.

• Next, add the coconut milk and fresh lemon or lime. Let the soup sit for 2-3 minutes for the flavors to combine and then you’re ready to serve it up!

• Since we didn’t add any salt to the soup while it was cooking (the only sodium comes from the broth and tomato paste) there is plenty of room to add hot sauce or a sprinkle of salt or garlic salt after you serve your portion!

How much can you eat?

The whole recipe makes 4 servings. One serving is a 2 cup portion. I provide all the kidney specific nutrition information for the recipe below!

This recipe is geared towards people with CKD that are not on dialysis. So it is lower in total protein (8 grams per serving). If you have higher protein needs, add roasted tofu on top! Or, if you eat chicken, you can add that to the top of your soup.

Ultimately, you can adjust the portion you consume and what additional protein you add to it based on your individual nutrient needs! This recipe is kidney friendly and dialysis friendly!

Now let’s eat!

This recipe is a staple in my house! I cook it once/week when it’s cold out and it’s perfect to warm you up. You will find yourself drinking the broth at the end 😊

For more kidney friendly foods to include in your diet, make sure you have downloaded my FREE CKD Grocery List!