A rich flavorful coconut curry broth is filled with fresh veggies, rice noodles, and either shrimp or chicken for a meal as pretty as it is delicious! This recipe showcases some of our favorite flavors with fresh ginger, garlic, and curry in a coconut milk broth. Easy to make, nutritious, and delicious.
A Favorite Coconut Curry Soup
Extra rich and flavorful, this is a delicious change from the usual. This cozy soup is great with almost any kind of meat or vegetables, chicken and shrimp are our favorites. The whole thing is made in just one-pot. Meat, veggies, aromatic herbs are all simmered in a creamy coconut broth infused with amazing flavor. To make this dish low carb, skip the rice noodles (add in some cauliflower florets in place).
Ingredients and Variations
While this isn’t a Thai coconut curry soup, the flavors in this recipe come from some of my favorite Thai ingredients. BROTH: Red curry paste and fish sauce stirred into the broth and coconut milk give this soup its signature color and flavor. If you have never had fish sauce before it adds the most wonderful savory flavor to soups, sauces (like pad Thai sauce), and stir-fries. You can find all of these items at almost any grocery store or online (red curry paste here and fish sauce here). Ensure you choose unsweetened coconut milk (full fat gives the best results). Fresh garlic and ginger are a must in this recipe and add so much flavor. Spice it up with a few dashes of Sriracha or Sambal or serve it on the side.
SHRIMP OR CHICKEN: Choose peeled, deveined shrimp with the tails removed. Or use cooked chicken (leftover or rotisserie chicken is perfect here!). VEGETABLES: Any kind of veggies can go in coconut curry soup! Aside from what’s in the recipe, experiment with broccoli, cabbage, diced carrots, or sweet potatoes. RICE NOODLES: Rice noodles come in various widths, I prefer noodles that are a little bit thicker (and often labeled for pad Thai or stir fry). Rice noodles are sometimes soaked in boiling water and not simmered but in this soup recipe, they are simmered for a few minutes and continue to cook through as the soup rests. If you plan on leftovers, the noodles can be soaked or simmered per the package directions and added to each serving individually. VARIATIONS: Omit the meat altogether and stir in roasted butternut squash or sweet potato cubes. A drained can of lentils will add color, texture, and a healthy pop of protein!
How to Make Coconut Curry Soup
It’s easy to make a restaurant-worthy soup:
What to Serve with Coconut Curry Soup?
This bright and bold soup is a meal within itself. Garnishes: Fresh herbs like cilantro and Thai basil (regular basil will work if it is all you have). Fresh mint. Salad: Cucumber Onion Salad, Tossed Salad with a light vinaigrette dressing.
Leftovers
Keep leftover coconut curry soup in a covered container in the refrigerator for up to 4 days. Reheat soup on the stove. Freeze portions in zippered bags with the date labeled on the outside for up to one month.
More Favorite Ways With Noodles
Creamy Peanut Noodles Chicken Pad Thai – ready in 20 minutes Easy Beef Stir Fry Shrimp Lo Mein – jam-packed with flavor Sesame Ramen Noodles Chicken Udon Stir Fry – perfect weeknight dinner
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