Thai Coconut Curry Soup Recipes

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THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

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

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

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 SEAFOOD COCONUT CURRY SOUP



Thai Seafood Coconut Curry Soup image

A delicious exotic coconut curry soup. The coconut milk adds a richness that goes well with the seafood. Serve over cellophane noodles if you desire a more substantial meal.

Provided by brittneyart

Time 1h5m

Yield 4

Number Of Ingredients 15

5 cups fish stock
2 tablespoons chopped lemongrass
2 tablespoons grated fresh ginger
5 cloves garlic, crushed
2 tablespoons fish sauce, or to taste
ground black pepper to taste
1 tablespoon sesame oil
1 large onion, diced
1 tablespoon Thai green curry paste
1 pound cooked, peeled, and deveined shrimp
8 ounces Mussel, with shell, yield after shell removed, cooked
1 (13.5 ounce) can coconut milk
½ teaspoon white sugar
½ lemon, juiced
2 tablespoons chopped fresh cilantro

Steps:

  • Combine fish stock, lemongrass, ginger, 1/2 of the garlic, 2 tablespoons fish sauce, and black pepper in a large soup pot. Boil over medium-low heat for 20 minutes.
  • Meanwhile, heat sesame oil in a large saute pan over medium heat. Add onion and remaining garlic. Saute until onion is softened, about 3 minutes, taking care to not burn the garlic. Add green curry paste; saute for 1 minute. Add shrimp and mussels and saute until heated through, 2 to 3 minutes.
  • Add seafood mixture to broth in the large pot. Simmer together for 10 minutes, then add coconut milk and sugar. Stir in lemon juice and cilantro. Taste and add more fish sauce if you desire.

Nutrition Facts : Calories 495.5 calories, Carbohydrate 14.1 g, Cholesterol 259.4 mg, Fat 30.2 g, Fiber 1.9 g, Protein 48.6 g, SaturatedFat 19.7 g, Sodium 2040.4 mg, Sugar 4.2 g

COCONUT CURRY DUMPLING SOUP



Coconut Curry Dumpling Soup image

Pair frozen dumplings or pot stickers with a curry and coconut infused broth, plus a colorful mix of veggies, for a speedy, satisfying supper.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
3 stalks celery, sliced
4 ounces shiitake mushrooms, sliced
1 tablespoon curry powder
4 cups low-sodium chicken broth
1 cup coconut milk
1 tablespoon fish sauce, plus more to taste
4 ounces green beans, roughly chopped
1 red bell pepper, chopped
1 pound frozen Asian-style dumplings or pot stickers
Juice of 1 lime, plus lime wedges for serving
Kosher salt
Sliced scallions, for topping

Steps:

  • Heat the vegetable oil in a large pot over medium-high heat. Add the celery, mushrooms and curry powder; cook, stirring, until the curry powder is toasted, 1 to 2 minutes. Add the chicken broth, coconut milk, 1 tablespoon fish sauce and 1 cup water and bring to a simmer.
  • Add the green beans and bell pepper to the pot, reduce the heat to medium low and simmer until the vegetables are crisp-tender, about 3 minutes. Add the dumplings and cook until tender, about 4 minutes. Stir in the lime juice. Season the soup with salt and add more fish sauce to taste, if desired. Top with sliced scallions and serve with lime wedges.

Nutrition Facts : Calories 400, Fat 26 grams, SaturatedFat 15 grams, Cholesterol 50 milligrams, Sodium 914 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 18 grams

THAI COCONUT CURRY



Thai Coconut Curry image

This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.

Provided by Suzy

Time 35m

Yield 4

Number Of Ingredients 15

1 tablespoon peanut oil
2 tablespoons finely chopped lemon grass
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup light coconut milk
1 pound medium shrimp, peeled and deveined, tails left on
¼ cup diced red bell pepper
¼ cup chopped fresh cilantro, divided
2 stalks green onion, thinly sliced
2 tablespoons lime juice
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon sweet red chili sauce, or to taste
1 pinch white sugar
2 cups warm cooked rice

Steps:

  • Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
  • Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
  • Serve curry over warm rice and garnish with remaining cilantro.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g

THAI COCONUT CURRY SOUP



Thai Coconut Curry Soup image

Make and share this Thai Coconut Curry Soup recipe from Food.com.

Provided by Boomette

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

2 (14 ounce) cans premium coconut milk
1 tablespoon Thai curry paste
1 bunch cilantro roots, rinsed well
2 chicken breasts, thinly sliced
2 cups chicken broth
1 carrot, shredded
4 -5 fresh lime leaves
2 stalks lemongrass, halved lengthwise, woody leaves removed
2 tablespoons fish sauce
2 limes zest and juice
1 small knob frozen ginger
1 handful bean sprouts
8 ounces rice noodles
1 bunch cilantro leaf, rinsed well
2 -3 green onions, thinly sliced
salt or soy sauce

Steps:

  • Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
  • Add the chicken and sauté until the chicken is cooked through, about 5 minutes.
  • Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
  • Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don't need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
  • 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. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Nutrition Facts : Calories 1102.1, Fat 41.6, SaturatedFat 34.3, Cholesterol 46.4, Sodium 1315.1, Carbohydrate 160.2, Fiber 1.9, Sugar 108.3, Protein 22.7

THAI (GREEN CURRY COCONUT) SOUP



Thai (Green Curry Coconut) Soup image

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

1 tablespoon butter
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 1/2 red onions, chopped
2 celery ribs, chopped
2 large carrots, sliced thin
10 large mushrooms, sliced
1/2 red pepper, chopped
1/2 stalk lemongrass, minced
1 cup kale or 1 cup spinach leaves, chopped
1 cup green beans, trimmed and cut in half
2 cups cooked cubed chicken
2 (450 ml) cans coconut milk
900 ml chicken broth or 900 ml vegetable broth
1 tablespoon green curry paste
1/3 cup fresh cilantro, chopped
1 teaspoon fish oil

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

THAI CURRY SOUP



Thai Curry Soup image

This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!

Provided by Kaeli L

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 4

Number Of Ingredients 16

2 ounces rice noodles (pad thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 ½ tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 ounce) can reduced-fat coconut milk
½ cup peeled and deveined medium shrimp
½ cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
¼ cup chopped cilantro
2 green onions, thinly sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
  • Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
  • Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
  • To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 23.8 g, Cholesterol 30 mg, Fat 13.1 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 1694.7 mg, Sugar 5.3 g

THAI COCONUT CURRY CHICKEN SOUP (30 MINUTE RECIPE)



Thai Coconut Curry Chicken Soup (30 Minute Recipe) image

The flavors of this sweet and sour soup are so satisfying. It's no surprise that so many recipes use coconut, curry, lime and coriander. It has kick in all the right places. The coconut and curry make it feel hearty and warm while the coriander and zest add surprising fresh and light tones. It's honestly one of our favorite recipes and friends and family always ask for the recipe. So here it is! Wether you like it spicy or mild we suggest having a bottle or Sriracha nearby so that everyone can customize their own bowl!

Provided by Theprettyfeed

Categories     Thai

Time 40m

Yield 3 serving(s)

Number Of Ingredients 15

3 (12 ounce) cans coconut milk
2 tablespoons Thai curry paste
1 bunch cilantro
3 chicken breasts, thinly sliced
4 cups chicken broth
2 carrots, shredded
4 -5 fresh lime leaves
2 stalks lemongrass, halved lengthwise, woody leaves removed
2 tablespoons fish sauce
2 limes
1 cup ginger
1 bean sprouts
4 ounces rice noodles
1 bunch cilantro leaf, rinsed well
2 -3 green onions, thinly sliced

Steps:

  • Preparation.
  • Approximate time: 10 mins.
  • Cut the stems off the cilantro. Chop into small pieces and set aside. Wash the leaves. Set aside 80% of the leaves which will later be added to the soup. The other 20% you can set aside for a garnish. Cut the chicken into thin slices that will cook easily. About 2 by 1 (inches). Set aside.
  • Take the hard exterior off the lemon grass. Cut it once lengthwise. (Do not cut it into small pieces as you will be removing these before serving). Set aside.
  • Grate the outside of your two limes and save the zest for later. Roll the limes with the palm of your hands to loosen the juices. Squeeze into a bowl and save for later. Also save the lime leaves if you have them (these are often hard to find).
  • Grate the frozen ginger and set aside.
  • Julienne the carrots into thin slices. See a one minute tutorial here. Or if you have a spiralizer you are also use that.
  • Now that you've prepare all your ingredients, you will find the actual cooking part much less stressful!
  • Tips For Trying New Recipes:.
  • Read the recipe ALL the way through before starting.
  • We craft our recipes with PREP first because it's easier for you but most recipes don't come that way. You do NOT want to be reading the recipe for the first time while you cook because often the steps are not sequential. Steps that require the most preparation time can sneak up on you . This is especially inconvenient when your attention needs to be on timing things if you have already started cooking.
  • Your goal is to mimic a cooking show and have all those little bowls with the ingredients pre-measured, vegetables pre-washed, chopped, and ready to go. This will make it easier to focus on the timing and when to add which ingredients. Not to mention it makes keeping your kitchen clean a breeze.
  • The golden rule: everything that can be done beforehand, should be.
  • Instructions.
  • A can of coconut milk has a top layer of cream and a bottom layer of liquid. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
  • Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
  • Add the coconut juice from the first can and all the contents of the second and third cans along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce, ginger, and lime zest and juice. Simmer for 20 minutes or so.
  • Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 3-5 minutes. Rice noodles just need to soak in the hot water (no cooking required) but you don't want to over cook them so keep an eye on them and use your judgement.
  • Stir in most of the cilantro leaves. Scoop out the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves. Add Sriracha for extra spice.

Nutrition Facts : Calories 1241.9, Fat 89.5, SaturatedFat 69.5, Cholesterol 92.8, Sodium 2184.7, Carbohydrate 72.3, Fiber 7.4, Sugar 5.3, Protein 49.2

THAI RED CURRY SOUP



Thai Red Curry Soup image

Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 50m

Yield 6

Number Of Ingredients 18

2 tablespoons olive oil, divided
18 large shrimp, peeled and deveined
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large red bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon grated fresh ginger
4 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
2 teaspoons fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
¼ cup fresh cilantro leaves, chopped
¼ cup fresh basil leaves, chopped
1 tablespoon fresh lime juice

Steps:

  • Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
  • Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
  • Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
  • Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
  • Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
  • Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES



Thai-Inspired Coconut Curry Soup With Vegetables image

There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.

Provided by Ali Slagle

Categories     dinner, quick, weekday, soups and stews, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

5 ounces rice vermicelli noodles
1 tablespoon coconut oil
1 cup chopped sweet potato, carrots, parsnips, cauliflower or winter squash
1 (2-inch) piece ginger, finely grated (no need to peel)
4 garlic cloves, finely grated
3 tablespoons Thai red curry paste
Kosher salt and black pepper
1 (14-ounce) can full-fat coconut milk
1 cup chopped snow peas, bok choy, snap or frozen peas, edamame or green beans
1 lime
Cilantro or basil leaves, for serving

Steps:

  • Cook the noodles according to package directions. Drain, rinse and set aside.
  • While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
  • Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
  • Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.

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THAI COCONUT CURRY CHICKEN SOUP - COOKING CLASSY
Stir in chicken broth and bring to a boil. Stir in coconut milk, cover, reduce heat to low and simmer 10 minutes. Stir in chicken, snow peas, brown sugar, fish sauce and green onions. Season with salt to taste and cook 2 minutes. Stir in spinach, cilantro and lime juice and cook until spinach wilts. Toss in noodles.
From cookingclassy.com


QUICK COCONUT CURRY SOUP RECIPE - PILLSBURY.COM
2018-02-06 Hide Images. 1. In 3-quart saucepan, mix coconut milk, chicken broth, red curry paste and gingerroot. Heat to boiling over medium-high heat. 2. Stir in chicken, broccoli and bell pepper; cook over medium heat 7 to 10 minutes or until broccoli is …
From pillsbury.com


THAI COCONUT CURRY NOODLE SOUP RECIPE | COOKING LIGHT
Step 2. Heat oil in a large Dutch oven over medium. Add shallots, garlic, jalapeño, and ginger; sauté 4 minutes. Stir in curry paste and curry powder; cook 1 minute. Add stock and coconut milk; bring to a simmer. Step 3. Combine 3 tablespoons cold water and cornstarch in a small bowl. Add cornstarch mixture, turkey, snap peas, and salt to pan ...
From cookinglight.com


THAI COCONUT CURRY CARROT SOUP - VEGAN - BUDGET BYTES
2018-05-16 Instructions. Dice the onion and add it to a large pot along with the butter (or coconut oil). Sauté the onion until soft and translucent (about 5 minutes). Once the onions are soft, add the Thai curry paste and continue to sauté for about a minute more. While the onion is sautéing, peel and dice the sweet potato (about 1-inch cubes).
From budgetbytes.com


THAI COCONUT CURRY SOUP IN 30 MINUTES OR LESS – CHEFS NOTES
2020-01-19 Add in the onion, green onion whites, celery, carrot, and garlic. Cook until the onions start to soften, about 5 minutes. Add in the ginger, and curry paste and cook, stirring for 2 minutes. Next, add in the fish sauce, sugar, salt and water. Bring the soup to …
From chefsnotes.com


THAI COCONUT CURRY SOUP (VEGAN) - SWEET PEAS AND SAFFRON
2020-01-02 Bring to a boil, reduce heat and simmer for 5 minutes, or until veggies are soft and noodles are cooked through. Stir 2-3 times during this time to help noodles break up and cook through. Stir in the coconut milk, lime juice and chickpeas. …
From sweetpeasandsaffron.com


AMAZING EASY THAI COCONUT SOUP | RECIPETIN EATS
2018-10-17 5. Low fat coconut milk can be used but the sauce won't have as good a coconut flavour and will be a bit thinner. 6. Noodles - use 200g/7oz of fresh thick noodles (like pictured) or about 180g/6oz of thinner fresh noodles. Or 120 - 150g/4 - 5 oz dried noodles (any type - rice, vermicelli, egg noodles, ramen) 7.
From recipetineats.com


10 BEST THAI CHICKEN COCONUT CURRY SOUP RECIPES - YUMMLY
2022-05-08 Slow Cooker Thai Soup With Chicken And Wild Rice Carlsbad Cravings. onion, fish sauce, brown sugar, garlic cloves, lime juice, olive oil and 23 more.
From yummly.com


TERRIFIC THAI COCONUT CURRY SOUP RECIPE | EGGLESS COOKING
2018-10-08 Procedure: In a big pot (a 5-quart Dutch oven), heat 1/2 cup of coconut milk over medium until it’s boiling. This will take about 3-5 minutes. Add the curry powder, red chili powder, ginger and garlic to the boiling coconut milk and cook for a minute. Now stir in the vegetable broth, water, mushrooms, carrots, red bell pepper, soy sauce ...
From egglesscooking.com


THAI RED CURRY NOODLE SOUP - DAMN DELICIOUS
2018-04-18 Directions: Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
From damndelicious.net


THAI CHICKEN COCONUT CURRY SOUP RECIPE - AVERIE COOKS
2020-01-03 Add the garlic, ginger, coriander, Thai red curry paste, and cook for about 1 minute, or until fragrant; stir frequently. Add the sweet potatoes, coconut milk, broth, salt, pepper, and stir to combine. Allow the mixture to gently boil for about 10 minutes, or until sweet potatoes are tender and done.
From averiecooks.com


COCONUT CURRY SOUP - GREEN HEALTHY COOKING
2017-10-03 Remove from pan and set aside in a bowl. Heat a large pot over medium heat. In the meantime, grate ginger with a cheese grater and peel and crush garlic. Add 1/2 Tbsp coconut oil to the pot, wait until oil is hot and then add grated ginger, crushed garlic, and Thai curry paste. Stir fry until fragrant (about 1 minute).
From greenhealthycooking.com


THAI COCONUT CURRY SOUP | JUST PLAIN COOKING
2018-09-24 Cook for 1-2 minutes or until the spices become fragrant. Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes. Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes.
From justplaincooking.ca


KHAO SOI RECIPE: HOW TO MAKE THAI COCONUT CURRY NOODLE SOUP
2021-02-22 In a cast-iron pan, add about a quart of frying oil or enough to fill your pan halfway. Turn the heat to medium. Line a quarter sheet pan with paper towels and/or a rack for draining the oil. To test the oil, add a small bit of noodle to the frying pan to see if it sizzles and browns.
From tasteofhome.com


10 BEST THAI RED CURRY AND COCONUT SOUP RECIPES - YUMMLY
2022-04-25 Maesri Thai Red Curry Paste, thai basil leaves, lime juiced, light olive oil and 17 more Thai red curry Ramen The Happy Pear noodles, coriander, lime, stock, tenderstem broccoli, tamari and 11 more
From yummly.com


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