Coconut Curry Soup
Made with shrimp, veggies, Thai red curry paste, and coconut milk, this soup is bursting with Asian-inspired flavors!
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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)
Steps
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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.
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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.
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Add curry paste, ginger, and garlic and stir until fragrant, about 2 minutes.
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Stir in chicken broth, coconut milk, and fish sauce, scraping up any brown bits. Add mushrooms and lime zest, simmer 15 minutes.
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Add bell pepper and rice noodles* (see note), simmer for 3 minutes more.
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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.
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Stir in the juiced lime. Serve with fresh herbs and additional lime wedges.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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