Coconut Curry Soup

I’m so out of sorts. It’s the middle of  March and it’s 78 degrees out.

I go to my closet full of sweaters and struggle to find something to wear.

It all started with the time change, it took me a week to get back in rhythm and then there was St. Patty’s Day…it took me a day to get over that. :)

I wanted to make soup tonight – the hearty kind full of beans and meat that sticks to your ribs.

But it’s 78 degrees out…

I should be grilling but couldn’t bring myself to do it.

I made soup but unlike the original one I was planning on making, I found this one that is light and full of vegetables…

with a kick!

It did the trick. I found the recipe on AFarmGirlDabbles.com and was hooked!

We love curry and usually make red curry – tonight, we were trying green curry.

I added a few of my own vegetables to the pot and dinner was on.

It’s light and spicy but easy to make…leaving enough time to go for a walk in this magnificent weather!

Coconut Curry Soup
A Kitchen Muse: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A light and spicy soup with hints of lime.
Ingredients
  • ¼ c. unsalted butter
  • 1 large onion, chopped
  • 2 T. green curry paste
  • 3 garlic cloves, minced
  • 1 T. minced fresh ginger
  • 1 red bell pepper, thinly sliced
  • ¾ cup chopped snow peas
  • ¾ cup shredded carrots
  • 8 oz. fresh mushrooms, very thinly sliced
  • 8 c. chicken broth
  • 2 14-oz. cans light coconut milk
  • 2 T. fish sauce
  • 1 T. curry powder
  • 3 T. brown sugar
  • ¼ tsp. crushed red pepper flakes
  • 3 c. cooked and shredded chicken breasts
  • ¼ c. freshly squeezed lime juice
  • 2 green onions, thinly sliced
  • ¼ c. chopped fresh cilantro
  • Salt and Pepper to taste
  • 1 lime, cut into wedges fpr garnishing
Instructions
  1. In a eavy stock pot over medium heat, saute the butter and onion, just until the onion is softened.
  2. Add the curry paste and stir to combine.
  3. Add the garlic, ginger, red bell pepper, snow peas, carrots and mushrooms.
  4. Cook until softened, about 3 to 5 minutes.
  5. Add chicken broth, coconut milk, fish sauce, curry powder, brown sugar, red pepper flakes, and chicken.
  6. Stir to combine and cook until thoroughly warmed.
  7. Before serving, stir in lime juice.
  8. Season with salt and pepper to taste.
  9. Garnish with green onions, and cilantro.
  10. Serve as is, or over cooked basmati rice or pad thai rice noodles.
  11. Serve with lime wedges for a fresh squeeze of juice.

 

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6 comments on “Coconut Curry Soup

  1. Kiri W. on said:

    Beautiful :) I love coconut soup, and this one looks amazing.

  2. Amanda on said:

    This looks amazing!!!!! I love anything curry…it’s always a party in your mouth!

  3. Corina on said:

    I love a good Thai green curry. It’s one of my favourite meals – and it brings back great memories of my honeymoon!

  4. Suzanne on said:

    This soup looks awesome, love all those ingredients but would never think to put them together, thanks for the recipe. Congrats on the top 9 :)

  5. I love a good coconut curry too. In sapporo, Japan where I live we a dish called Soup Curry. Some restaurants have a coconut soup curry dish with chicken and vegetables and other toppings that you want to add. You can also choose a spice level. This Japanese dish has been becoming hugely popular in the last 10-15 years and I think it will be huge in the future. It’s actually my favourite Japanese dish now, but I had never even heard of it until I came to Sapporo, Japan. I think most people outside of Japan will have never heard of Soup Curry. It is so good!

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