Red Curry And Coconut Soup Recipe

Name: Red Curry And Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T butter; 3 T of red curry paste; 3 cans of coconut milk; 3 C of chicken broth; 1 long piece of lemongrass; 7 fresh lime leaves, washed; 6 mushrooms, sliced; 1/2 C of thinly sliced carrots; 1/4 C of fresh cilantro, chopped; 2 pouches TJ rice noodles; 2 chicken breast, very thinly sliced; 1 C of bean sprouts; Lime juice; 1 green onion (scallions) thinly sliced, to garnish

Servings: persons

2 T butter
3 T of red curry paste
3 cans of coconut milk
3 C of chicken broth
1 long piece of lemongrass
7 fresh lime leaves, washed
6 mushrooms, sliced
1/2 C of thinly sliced carrots
1/4 C of fresh cilantro, chopped
2 pouches TJ rice noodles
2 chicken breast, very thinly sliced
1 C of bean sprouts
Lime juice
1 green onion (scallions) thinly sliced, to garnish

1
Melt butter in large soup pot and stir the curry paste into it. Cook stirring constantly for about 2 minutes. Add chicken broth and coconut milk on medium high heat. Mix well and add in red curry paste and salt to taste. Reduce heat to medium.
2
On a cutting board, with the back of a knife, bruise your lemongrass (hit your lemongrass many times for it to break down a bit. That way the juices with leak out and flavor your broth).
3
Add lemongrass and lime leaves to broth. Mix well and simmer for 5 minutes. Add carrots, mushrooms, cilantro and noodles. Let cook for about 5 minutes, mixing well to make sure the noodles don not stick together. Test noodles. If they are about half cooked, throw in your chicken. Since you sliced the chicken very thin, it should not take more than 3-4 minutes to cook. Test chicken and noodles. If they are both ready, throw in bean sprouts and cook for one more minute (I like my bean sprouts still crunchy).
4
Remove lemongrass and the lime leaves (or leave them in but I wouldn't eat them).
5
Drizzle some lime juice in each serving bowl, on top of the soup.

1225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 T butter, 3 T of red curry paste, 3 cans of coconut milk, 3 C of chicken broth, and more.

Yes, Red Curry And Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry And Coconut Soup

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