Take a deep bottomed pan and add coconut oil. Once the oil is heated, add the chopped ginger and garlic, and saute till fragrant. Add the chopped onions and saute till golden brown. Next, add turmeric powder and saute for another minute.
Spoon the curry soup into brightly coloured bowls.
Pair the curry soup with light and fragrant jasmine rice. This texture of rice balances out the creaminess of the coconut.
Garnish the curry soup with a sprig of fresh coriander or basil leaf. This will give a pop of colour to the soup.