Name: Creamy Coconut Curry Soup: Your New Go-To Comfort!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lime (divided); 2 teaspoons vegetable oil; 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

This coconut curry soup is the best recipe for anyone craving a warm, aromatic, and incredibly flavorful meal. It’s surprisingly easy to prepare, making it perfect for a weeknight dinner or a cozy weekend lunch. My first time making coconut curry soup, I was amazed at how quickly the complex flavors developed. The blend of ginger, garlic, and red curry paste creates a vibrant base that is beautifully mellowed by the creamy coconut milk, proving that gourmet taste doesn’t always require hours in the kitchen.

⏱ Time: 35 min

👥 Servings: 4

📊 Level: Easy

🥗 10 ingredients

Creamy Coconut Curry Soup: Your New Go-To Comfort!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 380

Ingredients Method Notes

Ingredients

1 lime (divided)
2 teaspoons vegetable oil
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

Method

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.
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.
Add curry paste, ginger, and garlic and stir until fragrant, about 2 minutes.
Stir in chicken broth, coconut milk, and fish sauce, scraping up any brown bits. Add mushrooms and lime zest, simmer 15 minutes.
Add bell pepper and rice noodles* (see note), simmer for 3 minutes more.
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.
Stir in the juiced lime. Serve with fresh herbs and additional lime wedges.

Notes

– For optimal safety, if adding raw shrimp, ensure they reach an internal temperature of 145°F (63°C) and turn opaque.
– To store, cool the coconut curry soup completely before transferring to an airtight container. It keeps well in the refrigerator for up to 3 days or can be frozen for up to 2 months. Reheat gently on the stovetop.
– To make it vegan, swap chicken broth for vegetable broth and omit the fish sauce, adding an extra splash of lime juice or a pinch of salt to taste.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For optimal safety, if adding raw shrimp, ensure they reach an internal temperature of 145°F (63°C) and turn opaque.
To store, cool the coconut curry soup completely before transferring to an airtight container. It keeps well in the refrigerator for up to 3 days or can be frozen for up to 2 months. Reheat gently on the stovetop.
To make it vegan, swap chicken broth for vegetable broth and omit the fish sauce, adding an extra splash of lime juice or a pinch of salt to taste.

This coconut curry soup is a delightful journey for your taste buds, offering comfort and exotic flavors in every spoonful. Don’t hesitate to customize it with your favorite proteins or vegetables. Enjoy!

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