Coconut Curry Soup

50 mins
Serves 4
https://www.spendwithpennies.com/coconut-curry-soup/

Directions

  1. 1Zest 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. 2Zest 1 teaspoon of lime zest and set aside. Juice half of the lime (about 1 tablespoon of juice) and reserve the rest for serving.
  3. 3Zest 1 teaspoon of lime zest and set aside. Juice half of the lime (about 1 tablespoon of juice) and reserve the rest for serving.
  4. 4Heat 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.
  5. 5Heat 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.
  6. 6Heat 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.
  7. 7Add curry paste, ginger, and garlic and stir until fragrant, about 2 minutes.
  8. 8Add curry paste, ginger, and garlic and stir until fragrant, about 2 minutes.
  9. 9Add curry paste, ginger, and garlic and stir until fragrant, about 2 minutes.
  10. 10Stir in chicken broth, coconut milk, and fish sauce, scraping up any brown bits. Add mushrooms and lime zest, simmer 15 minutes.
  11. 11Stir in chicken broth, coconut milk, and fish sauce, scraping up any brown bits. Add mushrooms and lime zest, simmer 15 minutes.
  12. 12Stir in chicken broth, coconut milk, and fish sauce, scraping up any brown bits. Add mushrooms and lime zest, simmer 15 minutes.
  13. 13Add bell pepper and rice noodles, simmer for 3 minutes more.
  14. 14Add bell pepper and rice noodles, simmer for 3 minutes more.
  15. 15Add bell pepper and rice noodles, simmer for 3 minutes more.
  16. 16Stir 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.
  17. 17Stir 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.
  18. 18Stir 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.
  19. 19Stir in the juiced lime. Serve with fresh herbs and additional lime wedges.
  20. 20Stir in the juiced lime. Serve with fresh herbs and additional lime wedges.
  21. 21Stir in the juiced lime. Serve with fresh herbs and additional lime wedges.

Ingredients

  • 2 teaspoons vegetable oil
  • 2 teaspoons vegetable oil
  • 2 teaspoons vegetable oil
  • 1 lime, divided
  • 1 lime, divided
  • 1 lime, divided
  • 1 medium onion, sliced
  • 1 medium onion, sliced
  • 1 medium onion, sliced
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons Thai red curry paste
  • 1.5 tablespoons fresh ginger, minced
  • 1.5 tablespoons fresh ginger, minced
  • 1.5 tablespoons fresh ginger, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 14 ounces coconut milk, do not use light or low fat
  • 14 ounces coconut milk, do not use light or low fat
  • 14 ounces coconut milk, do not use light or low fat
  • 1.5 tablespoons fish sauce
  • 1.5 tablespoons fish sauce
  • 1.5 tablespoons fish sauce
  • 0.75 cup mushrooms, sliced
  • 0.75 cup mushrooms, sliced
  • 0.75 cup mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 8 ounces medium shrimp, peeled and deveined, or 2 cups cooked chicken
  • 8 ounces medium shrimp, peeled and deveined, or 2 cups cooked chicken
  • 8 ounces medium shrimp, peeled and deveined, or 2 cups cooked chicken
  • 4 ounces medium rice noodles, cooked
  • 4 ounces medium rice noodles, cooked
  • 4 ounces medium rice noodles, cooked
  • 0 fresh herbs for serving, cilantro, Thai basil, fresh mint
  • 0 fresh herbs for serving, cilantro, Thai basil, fresh mint
  • 0 fresh herbs for serving, cilantro, Thai basil, fresh mint

Equipment

ZesterCitrus JuicerSaucepan

Tips

  • Ensure you choose unsweetened coconut milk (full fat gives the best results).
  • Fresh garlic and ginger are a must in this recipe and add so much flavor.
  • Spice it up with a few dashes of Sriracha or Sambal or serve it on the side.
  • 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.
  • 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.
  • 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.
Coconut Curry Soup | Clip Recipe