Name: Spicy Coconut Curry Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 whole chicken breast (sliced into thin strips); 1-14 ounce can unsweetened coconut milk; 2 tbsp red curry paste; 3 tbsp butter; 1/4 cup sliced shallots; 1 tbsp siracha hot chili sauce (more if you want to raise the heat level); 1 cup thinly sliced mini bella mushrooms; 1 cup oyster mushrooms (trimmed and sliced *see note); 1/2 cup julienned carrots; 1 whole red pepper (cleaned, seeds taken out, and sliced into thin strips); 2 whole roma tomatoes, cut into chunks (about 12 pieces each depending on size of tomato); 1/4 cup cilantro, leaves rough chopped; 2 whole limes juiced (approximately 1/2 cup of juice); 4 cups chicken broth

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Don’t let the ingredient list alarm you, this soup comes together quick and easy. It is so delicous! Definitely will warm you up from the inside out on a chilly Fall day.

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My family loves Thai food. We have our favorite family owned restaurant that we go to regularly, and we pretty much get the same thing every time. They have this soup on their menu, that we always start our meal with. After eating this soup probably hundreds of times over the years, and attempting to make it at home at least 25 times, I think I finally got it right. Theirs is still better, but this is a close second.

Spicy Coconut Curry Soup

This perfectly spicy creamy soup will warm you up on the chilliest of days!

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Prep Time 15

Cook Time 20

Total Time 35

Course dinner, Main Course, one pan, Soup

Cuisine Thai

Servings servings

Equipment

1 6 quart soup pot

Ingredients

2 whole chicken breast sliced into thin strips
1-14 ounce can unsweetened coconut milk
2 tbsp red curry paste
3 tbsp butter
1/4 cup sliced shallots
1 tbsp siracha hot chili sauce more if you want to raise the heat level
1 cup thinly sliced mini bella mushrooms
1 cup oyster mushrooms trimmed and sliced *see note
1/2 cup julienned carrots
1 whole red pepper cleaned, seeds taken out, and sliced into thin strips
2 whole roma tomatoes, cut into chunks about 12 pieces each depending on size of tomato
1/4 cup cilantro, leaves rough chopped
2 whole limes juiced approximately 1/2 cup of juice
4 cups chicken broth

Instructions

Melt butter in pan, add shallots, saute for one minutes.
Whisk in the red curry paste, cook for a minute longer.
Whisk in coconut milk. Turn temperature on stove top up to medium high.
Add chicken strips, bring to a low boil and cook until chicken is white and cooked through. Add 1 cup of broth at this time. Keep heat at a simmer after chicken is cooked through.
Add mushrooms, carrots, and pepper, cover pot and let cook/steam for 2-3 minutes.
Remove cover and add remaining broth and whisk in Siracha sauce.
If you don’t like spicy, then you may omit this sauce. If you like spice add more also red pepper flakes can be added if you prefer a lot of heat.
Add tomato chunks and lime juice. Cook for an additional 2-3 minutes.
Ladle into soup bowl and garnish with cilantro.

Notes

Note: If you prefer a lot of heat, then by all means add more Siracha sauce or even up to 1/2 tsp of red pepper flakes. This can also be add to the bowl after serving, if your family has different heat tolerance.

Also basil can be substituted if you do not like cilantro. Or it can be added in addition to the cilantro.

Keyword chicken, coconut, curry, soup, spicy, vegetables

Tried this recipe?Mention @eat2gather or tag #eat2gather!

This soup can be made very quickly if you first prep all your veggies and chicken. 10-15 minutes prep time and 10-15 minutes cook time. If you are quick you could have dinner on the table in 20 minutes. We like to eat our soup over white rice. So if you do too, then you might want to get your rice going, then start in on the soup and your dinner will be done all at the same time!

I apologize for the picture of sliced chicken, this is not very appetizing. I just wanted you to see how I cut it up. Cut into thin strips, you want it to cook fast. If you prefer vegetables only well, then no problem leave the chicken out.

Like I said this comes together quickly. Saute shallots in butter, add curry paste, coconut milk and chicken to pan all this takes about 5 minutes tops. When chicken is cooked through, then you add your vegetables.

I want to add this can be made vegetarian. You can totally skip the chicken, and then besides the prep of the vegetables, its a super quick fresh soup!

Add remaining broth, and the hot sauce, more or less depending on your taste. If you prefer things spicy then for sure add more and you can even add red pepper flakes if you like.

Let your soup simmer for a few minutes longer just to let the flavors mingle and the tomatoes heat through.

Set your table and serve! It really is that easy. Just takes a little chopping. And if you despise julienning vegetables, you can buy carrots already julienned in a bag at the grocery story!

Enjoy!

Sheila

Spicy Coconut Curry Soup