Thursday, May 30, 2024
HomeHealthy EatingCoconut Curry Soup (20 minutes!)

Coconut Curry Soup (20 minutes!)


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As the weather gets cooler, Healthy Soup Recipes Become my first choice, but you can only eat so much chicken soup and vegetable soup.If you want to add some exciting flavors to your soup collection, this Coconut Curry Soup Recipes are the perfect way to change it up!Chicken Curry Soup combines the creaminess of coconut milk with the rich flavor of spices Coconut Curry Chicken, in the most perfect way. Get ready to warm up with a bowl of comforting spices!

This coconut curry soup recipe comes from my friend, Lindsayof,recipes, Gluten Free Family Recipes. She has so many delicious and easy recipes there! I can’t wait to try more. This is definitely a hit and I love how quick and easy it is.

Why You’ll Love This Coconut Curry Soup Recipe

  • Warm spice flavor with subtle undertones
  • Creamy rich texture
  • Simple, common ingredients
  • Just 3 easy steps
  • Easy to make and only takes 20 minutes
  • Great way to use up leftovers in the fridge
  • healthy dinner Perfect on its own or as a comfort food appetizer
Coconut Curry Soup in a Dutch Oven.

Ingredients and Substitutions

This section explains how to choose the best ingredients for Coconut Curry Chicken Soup, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.

  • coconut milkfull fat coconut milk Essential for creating a rich, creamy soup base. You can use coconut cream instead if you prefer. I don’t recommend light coconut milk, which will make the soup thinner and less flavorful.
  • red curry paste – This is the star of the show!You can find it in the international aisle of your grocery store, or buy here. It’s what gives coconut curry soup its vibrant color and rich flavor. As an alternative, you can use equal parts green or yellow curry paste (3 tablespoons), or 1 tablespoon curry powder. If you want extra heat, feel free to use extra curry paste or just add a pinch of crushed red pepper flakes.
  • ginger – Adds classic flavors and aromas. I highly recommend fresh ginger here, but you can substitute 1/4 to 1/2 teaspoon ground ginger if desired.
  • garlic – Lindsay’s recipe doesn’t have garlic in it, but I couldn’t resist adding it. I’m sure it’s still delicious without it, so feel free to omit it if you don’t have it.
  • chicken soup – I used low sodium chicken broth, while Lindsay uses low sodium. Both are fine, but don’t drink it often as the soup will be too salty.You can also use Bone soup Extra nutrition, as long as it’s not too salty.
  • Shredded chicken – This chicken curry soup recipe uses cooked chicken so you can use up the leftovers Grilled Chicken Breast, chicken thighs, or chop up a whole chicken you have on hand. If you don’t have that, you can use raw chicken and simply simmer the soup a little longer, then chop it up and add it back to the pot.You can also make a big batch Instant Pot Chicken Breasts And use it in other recipes throughout the week.
  • vegetable – A combination of broccoli, carrots and red bell peppers. Feel free to customize it to suit your taste with whatever veggies you have on hand (like sweet potatoes, onions, mushrooms, spinach, or kale). (If adding vegetables, add them in the last few minutes of cooking.)
  • fish sauce – Adds a unique umami flavor that makes a difference. (I like this brand.) Because the fish sauce is very salty and there is salt in the soup, we don’t need to add extra salt. If you don’t have fish sauce on hand, you can add a teaspoon of sea salt instead, but it won’t taste the same.
  • lime juice – The perfect rich, refreshing finishing touch to coconut curry soup!Freshly squeezed tastes best, but you can use bottled For convenience. If desired, you can also replace it with lemon juice for a similar flavor.
  • Thai basil – This herb can be optionally used for garnish, but it is a classic addition to Thai curry soup recipes. You can also try other fresh herbs, such as cilantro or mint.
Change: Go vegetarian!

Change: Go vegetarian!

To make vegetable curry soup, simply omit the chicken and substitute 2 cups of the vegetables of your choice.

Curry Soup Recipe Ingredients.

How to Make Coconut Curry Soup

This section shows how to make chicken curry soup, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

  1. boil. in a small dutch oven or large saucepan, combine coconut milk, red curry paste, ginger, and garlic (if using). Bring to boil. (Alternatively, you can sauté the garlic and ginger first, then add the coconut milk and curry paste.)
  2. simmer. Reduce heat to medium. Add cooked chicken, broccoli, carrots and bell peppers. Cook until carrots are tender.
  3. Finish. Add fish sauce (or salt) and lime juice. Garnish the coconut curry soup with Thai basil, if desired.
Place coconut milk, curry paste, garlic, and ginger in Dutch oven.
Coconut Curry Soup Recipe Complete.

Storage instructions

  • Shop: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat: Heat the soup over medium heat on the stove, stirring occasionally.
  • freeze: Let the coconut curry soup cool completely, then transfer to an airtight container or zip-top bag and freeze for up to 3 months.
Curry chicken soup in bowl with Thai basil and spoon.

What to serve with chicken curry soup

What I love about soup is that it can easily be a main course, an appetizer, or served with other side dishes to make it more filling. Here are some serving suggestions for chicken curry soup recipes:

More Easy Thai Recipes

If you like the Thai flavor in Coconut Curry Soup, you might also like these other Thai-inspired recipes:

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Click on the time in the instructions below to start the kitchen timer while cooking.

  1. in a small dutch oven or large saucepan, combine coconut milk, red curry paste, ginger, and garlic (if using). Bring to boil. (You can also sauté the garlic and ginger first if you prefer.)

  2. Reduce heat to medium. Add cooked chicken, broccoli, carrots and bell peppers.Cook 10-12 minutesuntil the carrots are soft.

  3. Add fish sauce (or salt) and lime juice. Garnish with Thai basil, if desired.

The last step: leave a rating!

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nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories 239

fat 15.7 grams

protein 15.7 grams

total carbohydrates 8.7 grams

net carbs 6.5 grams

fiber 2.2 grams

sugar 4.4 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes Social media or website. We’d love for you to share a link with a photo. 🙂

Coconut Curry Soup Recipe Pin.





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