Thai cuisine is known for its taste as well as for its looks. A combination of spices give the meal its spicy flavor. Not only is Thai food known for its heat, the dish can be sour, sweet, salty, or bitter. Try this recipe for Thai Coconut Curry Soup. The sweetness and creaminess of the coconut milk compliments the slightly spicy curry, along with the tangy heat from the ginger, which give this soup its flavor.
Thai Coconut Curry Soup
This is quite a versatile recipe. Goes well with beef, chicken, shrimp, or just vegetarian and with some rice noodle. This recipe serves about 2 people, comfortably.
Thai Coconut Curry Soup
Thai Coconut Curry Soup- Ingredients
2 Tbsp of Coconut oil
2 Tbsp fresh ground ginger
2 cloves garlic, minced
1/2 a bell pepper, cut into thin strips (any color of pepper is fine)
1/2 an onion, cut into thin strips,
2 carrots, thinly sliced
Handful of baby spinach, chopped
1 cup of Chicken broth
1 can Coconut milk
1/2 jar of Thai red curry paste
Thai basil
1 scallion, thinly sliced
Sautee the ginger, garlic and onions in the coconut oil until soft. Add the pepper, carrots and spinach and sautee for another minute. Pour the chicken broth and allow it to simmer for a couple of minutes. Add the can of coconut milk and bring to boil.
If you decide to use raw shrimp, this is when you should add it. Allow it to boil for another couple of minutes or until shrimp is all pink. You may also use cooked chicken to this dish. Serve it over plain white rice.
Decorate with the scallions and basil leaves.
If you like this post, see more recipes and tips on Pinterest.
Come follow me on Facebook and Twitter.
| Servings | Prep Time |
| 2 people | 5 minutes |
| Cook Time |
| 15 minutes |
|
|
|
|
The delicious flavors of Thai food waft through your kitchen as you prepare this Thai Coconut Curry Soup. The rich creamy coconut milk, coupled with the slightly spicy Thai basil make it a perfect background for shrimp. Simply delicious!
|
- 2 tbsp coconut oil
- 2 tbsp freshly ground ginger
- 2 cloves garlic minced
- 1/2 bell pepper cut in strips
- 1/2 onion cut in strips
- 2 carrots thinly sliced
- Handful baby spinach chopped
- 1 cup chicken broth
- 1 can coconut milk
- 1/2 jar Thai Red Curry Paste
- Thai Basil
- 1 scallion thinly sliced
- Sautee the ginger, garlic and onions in the coconut oil until soft. Add the pepper, carrots and spinach and sautee for another minute. Pour the chicken broth and allow it to simmer for a couple of minutes. Add the can of coconut milk and bring to boil. If you decide to use raw shrimp, this is when you should add it. Allow it to boil for another couple of minutes or until shrimp is all pink. You may also use cooked chicken to this dish. Serve it over plain white rice. Decorate with the scallions and basil leaves.
Looks yummy!