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Easy Coconut Curry Thai Soup Recipe

Easy Coconut Curry Thai Soup Recipe. I'm such and addict for Thai take-out food,  particularly for this Coconut Curry Thai Soup.  #thaifood #coconutcurrysoup #thaisoup #soupreceipe

I’m such and addict for Thai take-out food,  particularly for this Coconut Curry Thai Soup Recipe. We usually get it at least once a week for lunch at work.

Ordering take-out this often has been getting a bit expensive so making this homemade coconut curry soup comes in very handy

plus it tastes a million times better and healthy for you too.

Easy Coconut Curry Thai Soup Recipe
 
 
Ingredients
  • 1 cup uncooked basmati rice
  • 2 tablespoons unsalted butter
  • Cooked cube or shredded chicken ( or 1 lb shrimp peeled and deviened)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoon red curry paste
  • 1 (12-ounce) can unsweetened coconut milk
  • 3 cups vegetable stock
  • 2 tablespoons chopped fresh cilantro leaves
Instructions
  1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium high heat.
  3. Add cooked chicken, salt and pepper, to taste.
  4. Cook, stirring occasionally, about 2-3 minutes; set aside.
  5. Add garlic, onion and bell pepper to the stockpot.
  6. Cook, stirring occasionally, until tender, about 3-4 minutes.
  7. Stir in ginger until fragrant, about 1 minute.
  8. Whisk in curry paste until well combined, about 1 minute.
  9. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
  10. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
  11. Stir in rice, chicken and cilantro.
  12. Serve immediately.

 

 

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