Coconut Curry Soup
A creamy, flavorful soup made with coconut milk, red curry paste, shrimp, and fresh veggies. This comforting dish comes together in under an hour and is perfect for a weeknight dinner or meal prep. Light yet satisfying, it’s packed with protein, fiber, and wholesome fats.
Equipment
- 1 Zester
- 1 Citrus Juicer
- 1 Large saucepan
Ingredients
- 2 teaspoons vegetable oil
- 1 medium lime divided (1 teaspoon zest + 1 tablespoon juice + wedges for serving)
- 1 medium onion sliced
- 2 tablespoons Thai red curry paste
- 1 ½ tablespoons fresh ginger minced
- 4 cloves garlic minced
- 4 cups chicken broth
- 14 ounces full-fat coconut milk do not use light/low fat
- 1 ½ tablespoons fish sauce
- ¾ cup mushrooms sliced
- 1 red bell pepper thinly sliced
- 8 ounces medium shrimp peeled and deveined (or 2 cups cooked chicken)
- 4 ounces medium rice noodles cooked
- Fresh herbs cilantro, Thai basil, or mint for garnish
Instructions
- Prepare the Lime Zest and Juice: Start by washing the lime thoroughly. Using a fine zester or microplane, carefully remove about 1 teaspoon of zest from the lime, avoiding the bitter white pith underneath. Set this zest aside in a small bowl. Next, cut the lime in half and juice one half, reserving about 1 tablespoon of fresh lime juice. Keep the other half for serving as wedges at the end.
- Sauté the Aromatics: Place a large saucepan over medium heat and add 2 teaspoons of vegetable oil. Allow the oil to warm slightly until it shimmers but does not smoke. Add the sliced onion and gently sauté for about 4 minutes, stirring occasionally, until the onions become soft, translucent, and fragrant. This slow cooking brings out the natural sweetness of the onion, forming a flavorful base for the soup.
- Bloom the Curry Paste and Spices: Once the onions are softened, add 2 tablespoons of Thai red curry paste, 1 ½ tablespoons of freshly minced ginger, and 4 cloves of minced garlic to the pan. Stir continuously for about 2 minutes, allowing the spices and aromatics to bloom and release their vibrant flavors. You should notice a rich, fragrant aroma filling your kitchen.
- Add the Liquid Ingredients: Pour in 4 cups of chicken broth and 14 ounces of full-fat coconut milk into the saucepan, stirring gently to combine.Use your spoon to scrape up any flavorful brown bits that have stuck to the bottom of the pan from the sautéed aromatics — these bits add depth and richness to the soup. Then, add 1 ½ tablespoons of fish sauce, which brings a subtle umami kick, and the reserved lime zest. Stir everything together, ensuring the flavors are well incorporated.
- Simmer the Soup Base: Bring the soup to a gentle simmer over medium-low heat. Once it starts bubbling lightly around the edges, reduce the heat slightly and let it cook for about 15 minutes. This allows the coconut milk and broth to meld with the aromatics and curry paste, creating a creamy, flavorful base. During this time, the mushrooms will begin to soften and absorb the rich flavors.
- Add Vegetables and Noodles: After the initial simmer, add the thinly sliced red bell pepper and 4 ounces of pre-cooked medium rice noodles. Stir them gently into the soup and allow it to simmer for another 3 minutes. The noodles will continue to absorb the flavors while softening to the perfect texture. The bell peppers will retain a slight crunch, giving the soup a pleasing contrast.
- Cook the Protein: Add 8 ounces of raw shrimp (peeled and deveined) or 2 cups of cooked chicken to the simmering soup.Immediately turn off the heat and cover the saucepan with a lid. Let the soup rest for 5–6 minutes. The residual heat will gently cook the shrimp until pink and opaque or warm the chicken through, while the noodles finish softening.This step ensures the shrimp remain tender and the chicken stays juicy.
- Finish with Lime Juice: Remove the lid and stir in the tablespoon of reserved lime juice. This final touch brightens the soup and balances the creamy richness of the coconut milk. Taste the soup and adjust seasoning if needed — a little extra fish sauce or lime juice can enhance the depth of flavor.
- Serve and Garnish: Ladle the soup into individual bowls. Top each serving with a generous handful of fresh herbs, such as cilantro, Thai basil, or mint, to add vibrant color and a fresh herbal aroma. Serve with additional lime wedges on the side for anyone who enjoys a little extra citrus zing.
- Optional Tips for Leftovers: If storing leftovers, note that rice noodles may become soft or mushy. To prevent this, store the noodles separately or add them to individual servings instead of leaving them in the soup overnight. Reheat gently on the stove, stirring occasionally, and garnish with fresh herbs before serving.
Notes
- Use full-fat coconut milk for a creamy, rich texture; light versions will produce a thinner soup.
- Avoid overcooking shrimp; residual heat after turning off the stove will cook them perfectly.
- Fresh ginger and garlic elevate the flavor profile — powdered versions won’t give the same vibrant taste.
- For a thicker soup, mix 2 teaspoons of cornstarch with 2 teaspoons of cold water and stir into the simmering broth before adding noodles.
- Rice noodles continue to soften after cooking; adjust timing based on the brand and thickness.
- Leftover noodles can become mushy if stored in soup overnight; keep noodles separate and combine when reheating.
- Lime zest adds aromatic brightness, so be sure not to include the white pith, which tastes bitter.
