Name: Coconut Curry Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 persons
Cuisine: Thai
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

Front shot of Coconut Curry Soup with rice noodles in a plate with garnish on top

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.

#Brunch #Diabetic Friendly #Comfort Food #Family Dinners #Healthy Dinners #Healthy Lunches #Soups #Noodles #Vegetables #One Pot #Healthy Snacks and Appetizers

Chef's Knife

Glass Measuring Cups

Medium Heavy Bottom Pot

Serving Bowl

Soup Ladle

Stainless Steel Measuring Spoons

Whisk

Wooden Spoon

Author: Rachael Ottier Hart

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

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

Instructions

Add the oil and medium heat using a heavy bottom pot or stockpot. Then, add the onion, garlic, cilantro, and sauté for 3 minutes once the oil is hot.

Add the ginger, curry paste, tomatoes, chicken stock, and chickpeas, then simmer for 5 minutes.

Whisk in the coconut milk, coconut cream, and fish sauce and cook for 5 minutes.

Add the chicken and water spinach and cook for 10 minutes.

Stir in the bell pepper, carrot, bean sprouts and cook for 5 minutes.

Season with salt and black pepper, then remove from the heat and serve hot in plates, over the cooked rice noodles with a squeeze of fresh lime on top.

Nutrition Disclosure