Coconut Curry Soup
User Reviews
5
Coconut Curry Soup
Description
Coconut Curry Soup starts with sautéing onions in oil until softened, then adding red curry paste, minced ginger, and garlic to build the base aroma. Chicken broth and full-fat coconut milk form the creamy broth, enriched with fish sauce for a hint of umami. Sliced mushrooms and lime zest contribute earthiness and citrus brightness, simmered to develop depth. Red bell peppers and softened rice noodles add color and texture.
Raw shrimp or cooked chicken are stirred in last and allowed to cook gently off heat to ensure tender protein without overcooking. Fresh lime juice adds acidity to balance richness, and fresh herbs like cilantro, Thai basil, or mint brighten and freshen each serving.
The soup presents a silky, slightly spicy broth with tender vegetables and protein, ideal as a light main course or starter. Its layers of flavor come from carefully balancing creamy coconut and fresh lime with the aromatic curry blend.
Using fresh garlic and ginger is recommended. Noodles can be pre-soaked if leftovers are planned to prevent mushiness. Adjust spices or thicken with cornstarch slurry if a thicker consistency is desired.
Ingredients
- 2 teaspoons vegetable oil
- 1 lime divided
- 1 medium onion sliced
- 2 tablespoons Thai red curry paste
- 1 ½ tablespoons ginger fresh, minced
- 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 mushroom sliced
- 1 red bell pepper thinly sliced
- 8 ounces Shrimp peeled and deveined, or 2 cups cooked chicken, medium
- 4 ounces rice noodle cooked, medium
- fresh herbs for serving, cilantro, Thai basil, fresh mint
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
- Use a zester or fine grater to remove only the green part of the lime peel to avoid bitterness.
- Do not overcook shrimp; residual heat will finish cooking while resting covered.
- Fresh garlic and ginger provide brighter flavor than dried alternatives.
- For thicker soup, stir a cornstarch slurry into broth before adding noodles.
- Pre-soak or cook noodles separately for leftovers to prevent mushy texture; add noodles when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 383 | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 1907mg | 79% |
| Potassium | 510mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2130IU | 43% |
| Vitamin C | 48mg | 53% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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