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coconut curry soup

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Coconut Curry Soup

A rich flavorful coconut curry broth is filled with fresh veggies, rice noodles, and either shrimp or chicken for a meal as pretty as it is delicious!

Ingredients :
  • 2 teaspoons vegetable oil
  • 1 lime divided
  • 1 medium onion sliced
  • 2 tablespoons Thai red curry paste
  • 1 ½ tablespoons minced fresh ginger
  • 4 cloves garlic minced
  • 4 cups chicken broth
  • 14 ounces coconut milk do not use light or low fat
  • 1 ½ tablespoons fish sauce
  • ¾ cup sliced mushrooms
  • 1 red bell pepper thinly sliced
  • 8 ounces medium shrimp peeled and deveined, or 2 cups cooked chicken
  • 4 ounces medium rice noodles cooked
  • fresh herbs for serving, cilantro, Thai basil, fresh mint
Directions :
  1. Zest 1 teaspoon of lime zest and set aside. Juice half of the lime (about 1 tablespoon of juice) and reserve the rest for serving.
  2. Heat vegetable oil in a large saucepan over medium heat. Add sliced onion to the pan and cook until it begins to soften, about 4 minutes.
  3. Add curry paste, ginger, and garlic and stir until fragrant, about 2 minutes.
  4. Stir in chicken broth, coconut milk, and fish sauce, scraping up any brown bits. Add mushrooms and lime zest, simmer 15 minutes.
  5. Add bell pepper and rice noodles* (see note), simmer for 3 minutes more.
  6. Stir in raw shrimp or cooked chicken, turn off the heat, and cover. Let rest 5-6 minutes or until shrimp is cooked through or chicken is heated through and the noodles have softened.
  7. Stir in the juiced lime. Serve with fresh herbs and additional lime wedges.

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