A Muse in My Kitchen
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!
- 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
- In a eavy stock pot over medium heat, saute the butter and onion, just until the onion is softened.
- Add the curry paste and stir to combine.
- Add the garlic, ginger, red bell pepper, snow peas, carrots and mushrooms.
- Cook until softened, about 3 to 5 minutes.
- Add chicken broth, coconut milk, fish sauce, curry powder, brown sugar, red pepper flakes, and chicken.
- Stir to combine and cook until thoroughly warmed.
- Before serving, stir in lime juice.
- Season with salt and pepper to taste.
- Garnish with green onions, and cilantro.
- Serve as is, or over cooked basmati rice or pad thai rice noodles.
- Serve with lime wedges for a fresh squeeze of juice.
