Green Curry Coconut Lime Soup Recipes
THAI GREEN CURRY SOUP
This amazing Thai green curry soup recipe is ultra-easy to whip up on a weeknight, and completely customizable with your favorite vegetables, proteins and toppings. See tips above for all of the various ingredients you can use!
Provided by Ali
Time 30m
Number Of Ingredients 11
Steps:
- In a large stockpot, cook the noodles (or rice or grains) according to the package instructions. Drain in a colander, then rinse with cold water, and drizzle with a splash of oil (or I like to use toasted sesame oil), and toss until the noodles are evenly coated. This will help prevent them from sticking. Set aside.
- Meanwhile, get your broth going. Heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally. Then add in the veggie stock, coconut milk, curry paste and ginger, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover and simmer until ready to use. Taste and season with salt and pepper, as needed. Meanwhile...
- As I mentioned above, you can either cook your protein actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.
- You also have the choice of cooking your veggies actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your veggies). Or, of course, feel free to sauté any veggies that you'd like along with the onions when making your broth.
- Once the elements above are all ready to go, you can either combine and stir them all together in your big stockpot. Or, you can layer them together in your individual serving bowls. Then sprinkle each serving bowl with your desired toppings, serve warm and enjoy!
COCONUT-LIME CHICKEN CURRY SOUP
I created this chicken recipe to replicate the flavors of my favorite curry dish-slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.
Nutrition Facts : Calories 356 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 455mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
THAI COCONUT GREEN CURRY SEAFOOD SOUP RECIPE
A simple blend of Thai green curry paste, coconut milk, veggies and seafood, seasoned with fish sauce, lime juice and herbs.
Provided by Craig Fear
Categories Main Course Soup
Time 26m
Number Of Ingredients 14
Steps:
- Saute garlic, ginger and lemongrass in coconut oil for a few minutes
- Add coconut milk and fish broth, bring to a boil, reduce heat and simmer about 5 minutes. Remove about ½ cup of liquid and mix in curry paste. Start with a small amount, about a teaspoon, mix back into soup and taste. If more spice is desired, add more curry paste in same manner. Once you have your desired spiciness, do the same thing with the sugar, adding it in slowly to get your desired sweetness.
- Add red pepper, shrimp and fish and simmer until shrimp and fish is cooked. Season to taste with lime, cilantro and fish sauce or soy sauce.
THAI (GREEN CURRY COCONUT) SOUP
This has wonderful Thai creamy flavour. Don't let the long list of ingredients deter you. It's very easy to make and the veggies can be substituted for whatever you have on hand.
Provided by Pam 5
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in large stock pot.
- Add garlic, ginger, onions, celery and cook until tender.
- Add the rest of the vegetables and simmer 10 minutes longer.
- Add the broth, milk and curry paste.
- Simmer for 15 minutes.
- Add fish oil and cilantro to taste.
Nutrition Facts : Calories 297.6, Fat 27.3, SaturatedFat 22.9, Cholesterol 8.1, Sodium 401.8, Carbohydrate 11.3, Fiber 2, Sugar 3.6, Protein 6.7
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Chicken Curry Soup recipe with Coconut and Lime. Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.
Provided by Sue Ellison
Categories Soup/Stew Chicken Lime Coconut Curry Bon Appétit Colorado
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
- Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI GREEN CURRY NOODLE SOUP (2 WAYS!)
A fast, easy, and comforting soup with Thai flavors, rice noodles, and your protein of choice - tofu for the plant-based folk, chicken for the meat-eaters.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 19
Steps:
- Set a medium pot over low heat. Add the oil. When hot, add the shallots and ginger. Cook, stirring frequently, until softened, about 5 minutes.
- Add the green curry paste and turmeric (if using). Cook, stirring constantly, for one minute.
- Add the vegetable broth, coconut milk, Tamari or soy sauce, brown sugar, and 1/2 teaspoon kosher salt.
- Increase heat to medium and bring to a simmer. Reduce heat and simmer, uncovered, for 5 minutes.
- Meanwhile, chop/shred your toppings and prepare the rice noodles according to package instructions.
- Right before serving, stir lime juice into broth. Taste and add more salt if you like.
- To serve, divide the noodles between four bowls. Add protein - chicken or tofu - to each bowl. Ladle the broth over the top. Scatter cilantro and scallions over the top and serve with additional lime wedges and sriracha.
CHICKEN CURRY SOUP WITH COCONUT AND LIME
Anything with coconut and lime just takes me right back to the tropics. I love this soup. It's actually a Thai recipe and is very easy and quick create. Plus, I usually have these ingredients on hand anyway, so it is also inexpensive. Enjoy.
Provided by Normaone
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
- Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
- Mix in lime juice.
- Season with salt and pepper.
- Divide rice between 4 bowls.
- Ladle soup over rice.
- Sprinkle with green onions and cilantro.
- Pass lime wedges separately.
- Serve.
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