Description
This vibrant Coconut Curry Soup is a flavorful, comforting dish perfect for a quick yet exotic meal. It combines creamy coconut milk, fragrant Thai red curry paste, fresh ginger, garlic, and a medley of vegetables. Tender shrimp or chicken and rice noodles make it a hearty bowl, garnished with fresh herbs and lime for a bright finish.
Ingredients
Scale
Base 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)
Broth and Flavorings
- 4 cups chicken broth
- 14 ounces coconut milk (do not use light or low fat)
- 1 ½ tablespoons fish sauce
- 1 teaspoon lime zest (from 1 lime)
Vegetables and Protein
- 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)
Garnishes
- Fresh herbs (cilantro, Thai basil, fresh mint)
- Additional lime wedges for serving
Instructions
- Prepare lime: Zest 1 teaspoon of lime zest and set aside. Juice half of the lime (about 1 tablespoon) and reserve the remaining half for serving alongside the soup.
- Sauté onions: Heat vegetable oil in a large saucepan over medium heat. Add the sliced onion and cook until it begins to soften, approximately 4 minutes.
- Add aromatics: Stir in Thai red curry paste, minced fresh ginger, and minced garlic. Cook, stirring frequently, until fragrant, about 2 minutes.
- Add liquids and mushrooms: Pour in chicken broth, coconut milk, and fish sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the sliced mushrooms and lime zest, then bring the mixture to a simmer. Let it simmer gently for 15 minutes to develop flavors.
- Add peppers and noodles: Stir in the thinly sliced red bell pepper and cooked rice noodles, simmering an additional 3 minutes to soften the peppers and warm the noodles.
- Cook the protein: Add the peeled and deveined shrimp or the cooked chicken pieces to the hot soup, turn off the heat, and cover the pot. Let it rest for 5 to 6 minutes until shrimp are fully cooked or chicken is heated through, and noodles have softened completely.
- Finish and serve: Stir in the freshly juiced lime for brightness. Ladle the soup into bowls and garnish with fresh herbs and additional lime wedges for extra zing.
Notes
- If using cooked chicken instead of shrimp, ensure it is shredded or chopped for easy serving.
- The rice noodles should be cooked separately according to package instructions before adding to the soup.
- Do not use light or low-fat coconut milk as it will affect the richness and creaminess of the soup.
- Adjust the amount of Thai red curry paste to taste depending on your preferred spice level.
