Creamy Coconut Curry Soup: Your New Go-To Comfort!
Savor this comforting coconut curry soup, featuring vibrant Thai red curry paste, zesty lime, and aromatic ginger for a quick, flavorful meal.
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
Instructions
- 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.
- 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.