This is an upgrade to my last coconut curry soup recipe. It has more ginger, more coconut milk and a few other delicious little secrets. Speaking of coconut milk, I have gained an appreciation for good coconut milk these days. Lots of brands offer low fat or reduced fat versions, but for a coconut curry soup, don’t get a low fat option. The fat IS the flavor, y’all! I know that sounds like sacrilege in a culture obsessed with low fat. Remember, coconut fat is good fat.
I put three whole cans of coconut milk (Thai Kitchen brand) in this coconut curry soup and it was great! It really fills you up and all those veggies give you the vitamins you need.
Frying the curry paste for a couple minutes is also a good idea. I don’t know what it does, but a richer flavor comes out when you do this. Also, don’t be afraid to cook down the onions a lot. This means it takes more time. But look at it this way…those 15 extra minutes it takes to cook down the onions could have been spent binging your favorite show on Netflix, but which one tastes better?
Ginny bought a little Thai basil plant a few months ago and we placed in the sunroom to soak up some rays and hopefully add flavor to our favorite Thai dishes. It has been thriving and those green leaves add a ton of flavor to this soup. It also saves from buying a bunch of basil at the store every time we need it for a garnish.
Shiitake mushrooms, broccoli and carrots go really well in this soup. One of the great things about a curry soup is that you can add lots of different veggies and they will take on the flavor of the curry.
This recipe has fish sauce. I realize that the smell of fish sauce may not be the most pleasant aroma, but it adds so much flavor when it blends with the other ingredients. Two tablespoons should be just about right. For the ginger, use a microplaner/zester and grate a peeled stick of ginger to get it down to a paste. Doing it this way keeps the stringy part of the ginger out of your soup.
PREP TIME: 15 minutes COOK TIME: 45 minutes SERVINGS: 8-10
- 3 tbsp. coconut oil
- 1 onion, sliced thin
- 3 cloves garlic, minced
- 5 tbsp. red curry paste (Thai Kitchen is great)
- 3 inches of ginger root minced
- 3 cans coconut milk
- 2 cups chicken broth
- 1 lb. chicken breast, chopped
- 4 tbsp. sriracha sauce
- 2 tbsp. fish sauce
- 2 handfuls shiitake mushrooms, sliced
- 2 broccoli crowns, chopped
- 3 carrots, sliced thin
- juice of two limes
- handful of Thai basil leaves (regular basil also works)
- sea salt
- Heat coconut oil in a Dutch oven or large pot over medium heat. Add onions and cook down for about 15 minutes. Add garlic, curry paste and ginger and cook for another 5 minutes.
- Reduce heat to medium low and then add coconut milk. This prevents the milk from curdling and gives your curry a smooth texture. Add remaining ingredients and simmer for about 20 minutes or until chicken is cooked throughout. Add salt to taste and garnish with basil leaves. Serve hot as a soup or over cooked white rice.