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.
  • 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
  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.
Recipe by A Muse in My Kitchen at