Coconut Curry Soup

Sometimes I get this intense craving for curry, especially Thai curry. Unfortunately, curry gives me heartburn so I eat it sparingly. That is, until I found this recipe for a coconut curry soup! It has all the flavors of Thai curry without the viscosity. Good quality whole fat coconut milk gives a touch of lusciousness that you always get with a curry. There is no salt in the recipe, instead fish sauce is used to add saltiness and umami. You will also need red curry paste. I use Thai Kitchen brand for my coconut milk, fish sauce, and curry paste.

In terms of protein, you can use chicken, tofu, flaky white fish such as cod, shrimp, or add an assortment of veggies like bamboo shoots, pre-boiled potatoes, sugar snap peas, just about anything goes here. If you are more of a green curry person, replace the red curry paste with green curry paste. Like it spicy? Add some sambal (chili garlic paste) for some heat. I also like to add some cooked rice noodles to slurp all that yummy soup with. Versatile recipes are my jam!

Ingredients

1 package rice noodles (pad thai noodles or vermicelli), cooked per package instructions, drain, and rinse under cold water

1 tbsp vegetable oil

1 tbsp red curry paste (1.5 tbsp if you want a more intense curry flavor)

1/4 cup thinly sliced shallots

1 tbsp curry powder

1 tsp ground turmeric

1 tsp ground coriander

2 tsp minced garlic

6 cups chicken stock

1 (13.5 oz) can whole fat coconut milk

1 lbs cooked chicken breast, cubed (I use rotisserie chicken)

1 lbs raw shrimp, shelled and deveined

3 scallions, sliced thin (reserve some for garnish)

2 tbsp white granulated sugar

1/4 cup fish sauce

1 tbsp sambal oelek (optional, more if you want spicier)

Sliced thai chilies, cilantro, and lime wedges for garnish

Directions

Heat oil in a stock pot over medium high heat, add shallots and cook until tender. Add garlic and cook for 30 seconds until fragrant.

Add in curry paste, curry powder, turmeric, and coriander. Cook for 1 minute, stirring constantly.

Add chicken broth and stir well. Bring to a boil then lower the heat. Stir in coconut milk and sugar, simmer for 5 minutes.

Add shrimp, chicken, and scallions. Cook for 5 minutes until shrimp is fully cooked.

Add precooked rice noodles into bowl and ladle soup on top of noodles. Garnish with thai chilies, cilantro, lime, and scallions.

Recipe adapted from Allrecipes