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Thai curry & coconut soup

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DELICIOUS

Description

Easy, flavorful, and customizable. This Thai curry and coconut soup is amazing! See for yourself!

Ingredients

2 cans (14-ounce/400 mL each)of premium coconut milk
1 tablespoon (20 mL) of Thai curry paste
stems of 1 bunch of cilantro, rinsed
2 chicken breasts, thinly sliced
2 cups chicken broth
1 carrot, shredded
2 stalks of lemon grass, halved lengthwise, leaves removed
2 tablespoons (30 mL) of fish sauce
the zest and juice of 2 limes
1small chunk ginger
1/2 cup bean sprouts
8 ounce package rice noodles
1 bunch of cilantro leaves, rinsed
2 green onions, thinly sliced
1 sprinkle of salt or soy sauce
* Click to ingredient to choose one

Directions

1
Scoop the coconut cream from the top of one of can into a large stockpot on a medium-high heat.
2
Melt the cream, add the curry paste and stir for a few minutes until it's sizzling.
3
Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
4
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lemon grass, fish sauce and lime zest and juice.
5
Grate the ginger into the broth.
6
Simmer for approx. 20 minutes.
7
Stir in the bean sprouts. Add the rice noodles.
8
Turn off the heat and let stand until the noodles soften, about 5 minutes.
9
Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed.
10
Ladle into bowls and garnish with the green onions and remaining cilantro leaves.