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5.0 from 225 votes

Coconut Curry Soup

Made with shrimp, veggies, Thai red curry paste, and coconut milk, this soup is bursting with Asian-inspired flavors!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 383 kcal
Course: Soup , Lunch , Dinner
Cuisine: Asian , American

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

Instructions

    Cup of Yum
  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.

Notes

  • To zest the lime, use a zester or fine grater to remove just the green part of the peel. You do not want to include the white part (the pith) as it is bitter.
  • If using shrimp, be sure not to overcook. The heat from the soup will cook them quickly.
  • Fresh garlic and ginger are recommended for this soup.
  • If you'd prefer a thicker soup, add 2 teaspoons of cornstarch to 2 teaspoons of cold water. Stir into the simmering broth before adding the noodles.
  • *NOODLE NOTES
  • The noodles are simmered for a few minutes and will be undercooked. As you add the shrimp or chicken to the soup and let it rest, the noodles will continue to soften and cook through. The package I use suggests a 10 minute soaking time, if your noodles call for more or less time you may need to adjust when they are added to the broth.
  • If left in the fridge and stored overnight, rice noodles can become mushy. If you plan on leftovers, the noodles can be soaked or boiled per the package directions instead of cooking in the soup. Add noodles to each serving individually.

Nutrition Information

Serving 1.5cups Calories 383 (19%) Carbohydrates 37g (12%) Protein 7g (14%) Fat 25g (38%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 7mg (2%) Sodium 1907mg (79%) Potassium 510mg (15%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 2130IU (43%) Vitamin C 48mg (53%) Calcium 71mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 383

% 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.