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coconut curry soup

4 Pinches
Amareels avatar
Amarillo, TX
Updated on Jun 2, 2015

I’m not a big fan of coconut or curry. But this soup has a savory mild sweet taste that even I was impressed with how much I LOVED it. Just try it once and you’ll be hooked.

prep time 20 Min
cook time 20 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • 2 cups water
  • 2 teaspoons chicken base
  • 1 teaspoon oil
  • 1 can 14 oz coconut cream or milk
  • 1 small onion
  • 1 - red bell pepper
  • 1/2 tablespoon yellow curry
  • 1 tablespoon fish sauce
  • 1 tablespoon lime
  • 1/2 teaspoon cayenne pepper
  • - salt to taste
  • 1/4 cup cilantro, fresh chopped (optional)

How To Make coconut curry soup

  • Step 1
    Sauté the onions, red pepper in your favorite soup pot. If you are wanting the optional chicken in this recipe, you would saute your chicken with the onions and red pepper.
  • Step 2
    Add water, chicken base and coconut creme or milk. Bring to a boil, and then reduce to a simmer. I find the coconut creme gives this recipe a thicker soup than the coconut milk. If I use the coconut milk I usually have to thicken it up with corn starch at the end.
  • Step 3
    Add curry powder, fish sauce, lime juice, cayenne pepper, and salt.
  • Step 4
    Cook about 10 minutes to marry flavors.
  • Step 5
    Stir in chopped cilantro. Cook 2-3 minutes longer until chicken is heated through. Serve soup hot, by itself or over rice if desired. Garnish with additional cilantro.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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