Coconut Curry Soup
A Kitchen Muse: slightly adapted from A Farm Girl's Dabbles
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 10
- 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.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2012/03/19/coconut-curry-soup/
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