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Curry, a blend of spices cooked into a sauce with vegetables and meat, is famous worldwide in various culturally influenced flavors. However, this recipe for Coconut Curry Soup is inspired by Thailand and its red curry dish. Thai Red Curry combines lemongrass, Thai chilies, galangal, fish sauce, shrimp paste, cumin, and coriander. Then to give the soup body, there are chickpeas, water spinach, carrots, bell peppers, bean sprouts, coconut milk, and rice noodles. We hope this soup transports your taste buds to new heights with our Coconut Curry Soup. You might also want to try other soup recipes like this Carrot Sweet Potato Ginger Soup.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
4 persons
Ingredients
- 1 tablespoon Peanut Oil
- 1 medium yellow Onion - diced
- 3 cloves Garlic - minced
- 1 teaspoon Ginger - sliced
- 1 tablespoon Cilantro - chopped
- 2 tablespoons Thai Red Curry Paste
- 1 x15 oz Canned Tomatoes - diced or crushed
- 1 x15 oz Canned Chickpeas - drained and rinsed
- 1 Liter Chicken Stock
- 400 ml Thai Coconut Milk
- 200 ml Coconut Cream
- 2 teaspoons Fish Sauce
- 2 Chicken - boneless breast or thighs cut into strips
- 1 cup Water Spinach
- 2 Bell pepper - julienne cut
- 1 medium Carrot - julienne cut
- 1/2 cup Bean Sprouts
- 4 ounces Rice Noodles - cooked
- Salt & Black Pepper to taste
- Lime wedges

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