Description
This vibrant Coconut Curry Soup brings together the creamy richness of coconut milk with fragrant Thai red curry paste and fresh herbs. Featuring tender shrimp or chicken, tender rice noodles, and colorful vegetables, this soup is a perfect balance of spicy, tangy, and savory flavors. It’s easy to prepare on the stovetop and offers a comforting yet refreshing meal for any day.
Ingredients
Scale
Soup Base
- 2 teaspoons vegetable oil
- 1 medium onion, sliced
- 2 tablespoons Thai red curry paste
- 1 ½ tablespoons minced fresh ginger
- 4 cloves garlic, minced
- 4 cups chicken broth
- 14 ounces coconut milk (do not use light or low fat)
- 1 ½ tablespoons fish sauce
- 1 teaspoon lime zest (from 1 lime)
- 1 tablespoon lime juice (from half a lime)
Vegetables & Protein
- ¾ cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 8 ounces medium shrimp, peeled and deveined (or 2 cups cooked chicken)
- 4 ounces medium rice noodles, cooked
To Serve
- Fresh herbs such as cilantro, Thai basil, and fresh mint
- Remaining lime wedges
Instructions
- Prepare lime zest and juice: Zest 1 teaspoon of lime zest from the lime and set aside. Juice half the lime, reserving about 1 tablespoon of juice, and keep the remaining half for serving with the soup.
- Sauté onions: Heat the vegetable oil in a large saucepan over medium heat. Add the sliced onion and cook until it starts to soften and becomes translucent, about 4 minutes.
- Add aromatics and curry paste: Stir in the Thai red curry paste, minced ginger, and garlic. Cook for about 2 minutes, stirring frequently until fragrant and well combined.
- Add liquids and simmer: Pour in the chicken broth, coconut milk, and fish sauce, scraping up any browned bits from the pan bottom for extra flavor. Add the sliced mushrooms and lime zest. Bring to a gentle simmer and cook uncovered for 15 minutes to meld the flavors.
- Add vegetables and noodles: Stir in the thinly sliced red bell pepper and cooked rice noodles. Continue simmering for an additional 3 minutes to soften the bell pepper and heat the noodles through.
- Add protein and rest: Stir in the raw shrimp or cooked chicken. Remove the pan from heat, cover, and let sit for 5 to 6 minutes until the shrimp is fully cooked or the chicken is heated through and the noodles are softened.
- Finish and serve: Stir in the reserved lime juice to brighten the soup. Serve hot with fresh herbs like cilantro, Thai basil, and mint on top and lime wedges on the side for extra zest.
Notes
- Use full-fat coconut milk for a creamy texture and rich flavor; avoid light or low-fat versions.
- If using cooked chicken instead of shrimp, add it at the end to gently warm without overcooking.
- Rice noodles should be cooked separately according to package instructions before adding to the soup.
- Fresh herbs add fresh aroma and a flavor contrast to the spicy curry; do not omit them.
- Adjust fish sauce and lime juice to taste for more saltiness or acidity as preferred.
