Coconut Curry Soup and Thai Slaw

Coconut Curry Soup is made with shrimp, veggies, Thai red curry paste, and coconut milk, this soup is bursting with Asian-inspired flavors!

Ingredients

2 teaspoons avocado oil

1 lime divided use

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 coconut milk do not use light or low fat

1 ½ tablespoons fish sauce (or you can substitute coconut amino acids or Bragg’s Amino Acids

¾ cup mushrooms thinly sliced

1 red bell pepper thinly sliced

8 ounces uncooked peeled medium shrimp or 2 cups cooked chicken

4 ounces medium rice noodles cooked

fresh herbs for serving, optional cilantro, Thai basil, fresh mint

Instructions

Zest 1 teaspoon of lime zest and set aside. Juice half of the lime (about 1 tablespoon of juice) and reserve the rest for serving.

Heat vegetable oil in a large saucepan over medium heat. Add sliced onion to the pan and cook until it begins to soften, about 4 minutes.

Add curry paste, ginger, and garlic and stir until fragrant, about 2 minutes.

Stir in chicken broth, coconut milk, and fish sauce, scraping up any brown bits. Add mushrooms and lime zest, simmer 15 minutes.

Add bell pepper and rice noodles* (see note), simmer for 3 minutes more.

Stir in raw shrimp or cooked chicken, turn off the heat, and cover. Let rest 5-6 minutes or until shrimp is cooked through or chicken is heated through and the noodles have softened.

Stir in the juiced lime. Serve with fresh herbs and additional lime wedges.

Notes

To zest the lime, use a zester or fine grater to remove just the green part of the peel. You do not want to include the white part (the pith) as it is bitter.

If using shrimp, be sure not to overcook. The heat from the soup will cook them quickly.

Fresh garlic and ginger are recommended for this soup.

If you'd prefer a thicker soup, add 2 teaspoons of cornstarch to 2 teaspoons of cold water. Stir into the simmering broth before adding the noodles.

*NOODLE NOTES

The noodles are simmered for a few minutes and will be undercooked. As you add the shrimp or chicken to the soup and let it rest, the noodles will continue to soften and cook through. The package I use suggests a 10 minute soaking time, if your noodles call for more or less time you may need to adjust when they are added to the broth.

If left in the fridge and stored overnight, rice noodles can become mushy. If you plan on leftovers, the noodles can be soaked or boiled per the package directions instead of cooking in the soup. Add noodles to each serving individually

Click here Thai Slaw Salad for the link to the recipe.