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
- ½ sweet yellow onion minced
- 3 teaspoons garlic minced
- 3 cups chicken broth
- 2 cans full fat coconut milk
- 4 ounces + 2 tablespoons Thai Kitchen Red Curry Paste
- zest of 1 lime
- juice of ½ lime more as-desired
- 1 bell pepper cut into strips
- 1 russet potato cubed
- 2 carrots sliced
- 1 pint mushrooms sliced
- 2 teaspoons lemongrass grated
- 1-2 teaspoons chili garlic sauce
- 1 teaspoon ginger grated
- 1 teaspoon fish sauce
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound large raw shrimp
- ¼ cup fresh basil roughly chopped (more for serving)
- 8 ounces rice noodles cooked al dente per package instructions
Topping Suggestions:
- fresh basil chopped
- lime wedges
Instructions
- Sauté: Bring a large Dutch Oven to medium-high heat. Add 2 tablespoons butter and let melt; swirl to coat the pan. Add onion & 3 teaspoons garlic and move around the pan until garlic is fragrant and onion has softened, about 1-2 minutes.
- Simmer: Add 3 cups chicken broth, 2 cans full fat coconut milk, 4 ounces + 2 tablespoons Thai Kitchen Red Curry Paste, zest of 1 lime, juice of ½ lime, 1 bell pepper (sliced), 1 russet potato (cubed), 2 carrots (sliced), 1 pint mushrooms (sliced), 2 teaspoons lemongrass, 1-2 teaspoons chili garlic sauce, 1 teaspoon ginger, 1 teaspoon fish sauce, 1 teaspoon kosher salt and ¼ teaspoon ground black pepper. Stir to combine. Let simmer 10-15 minutes or until veggies are firm, but soft.
- Cook Shrimp: Add 1 pound large raw shrimp and ¼ cup fresh basil. Stir and cover; let cook 3-5 minutes or until shrimp are fully cooked.
- Cook Noodles: Meanwhile, cook 8 ounces rice noodles to al dente according to package instructions. Drain and rinse with cold water.
- Taste: Add any additional salt, lime juice or basil - as desired.
- Serve: 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.
Nutrition
Calories: 429kcal | Carbohydrates: 39g | Protein: 14g | Fat: 25g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 1131mg | Potassium: 702mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5478IU | Vitamin C: 26mg | Calcium: 95mg | Iron: 5mg
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