Coconut Curry Soup Recipe
Coconut Curry Soup - a seriously flavorful, homemade coconut curry soup recipe that can be made with shrimp OR chicken! So good!
Ingredients
- 2 tablespoons butter sub extra virgin olive oil
- 3-4 teaspoons garlic minced
- 1/2 sweet yellow onion minced
- 3 cups chicken broth
- 2 cans full fat coconut milk
- 1 4 oz jar + 2 tablespoons Thai Kitchen Red Curry Paste
- zest of 1 lime
- juice of 1/2 lime more as-desired
- 1 bell pepper cut into strips
- 1 large russet potato cubed
- 2 medium carrots sliced
- 1 pint mushrooms sliced
- 1 teaspoon ginger grated
- 2 teaspoons lemongrass grated
- 1-2 teaspoons chili garlic sauce
- 1 teaspoon fish sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 pound medium/large raw shrimp
- 1/4 cup packed fresh basil roughly chopped (more for serving)
- 8 oz rice noodles cooked al dente per package instructions
- toppings: additional fresh basil and lime wedges
Instructions
- Bring a large Dutch Oven to medium-high heat. Add butter and let melt; swirl to coat the pan. Add garlic & onion and move around the pan until garlic is fragrant and onion has softened, about 1-2 minutes.
- Add chicken broth, coconut milk, red curry paste, lime zest, lime juice, bell pepper, potato, carrots, mushrooms, ginger, lemongrass, garlic chili paste, fish sauce, kosher salt and ground black pepper. Stir to combine. Let simmer 10-15 minutes or until veggies are firm, but soft.
- Add shrimp and basil. Stir and cover; let cook 3-5 minutes or until shrimp are fully cooked.
- Meanwhile, cook rice noodles to al dente according to package instructions. Drain and rinse with cold water.
- Taste the soup and add additional salt, lime juice or basil - as desired.
- Add rice noodles to a bowl and ladle the coconut curry soup over top. Garnish with additional basil and lime wedges.
Notes
- Red Curry Paste: I used the Thai Kitchen Red Curry Paste because it really doesn't carry much heat with it - SO if you use another brand I would recommend adding it a little at a time so you can reach your desired flavor/heat level.
- Chicken: you can easily sub in approx. 1 lb of cubed boneless, skinless chicken breast for the shrimp. I would actually cook the chicken first in some olive oil or butter (season with salt and pepper). Cook it pretty much all the way through (or use rotisserie chicken) and then transfer to plate and set aside. Add it back to the pot in step 3 with the mushrooms.
- Shrimp: feel free to leave the tails on to add more flavor OR remove them beforehand for easier eating - up to you! Just be sure not to over-cook!
- Rice Noodles: I like to cook my noodles separately - if you prefer to cook them in the soup, then go for it! Do what works best for you.
- Storage: store leftover soup in an airtight container in the refrigerator for up to 3 days.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
