Green Curry Coconut Lime Soup recipe

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Ingredients

1 (14 ounce) can coconut milk
2 teaspoons Thai green curry paste
2 teaspoons lime juice
¼ teaspoon salt, or to taste
⅛ teaspoon ground white pepper
1 dash hot sauce (such as Tabasco®), or more to taste
1 pinch ground cumin
1 ½ cups cubed cooked chicken
1 (10 ounce) can mushroom stems and pieces, undrained
1 green onion, chopped, divided

Nutrition Info

661.1 calories
carbohydrate: 14.9 g
cholesterol: 81.9 mg
fat: 58.4 g
fiber: 5.9 g
protein: 34.6 g
saturatedFat: 41 g
servingSize: -
sodium: 1100.3 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Warm coconut milk in a saucepan over medium heat, about 5 minutes. Whisk in green curry paste, lime juice, salt, pepper, hot sauce, and cumin. Stir in chicken, mushrooms, and white part of the green onion. Simmer soup until flavors combine, 5 to 10 minutes.

  2. Ladle soup into bowls and garnish with remaining green onion.

Recipe Yield

2 servings

Recipe Note

Creamy soup with mild spice and a zip of citrus. It is inspired by Tom Kha Gai from Laotian and Thai cuisines, but it comes together quickly from ingredients that are easily and routinely available--real Tom Kha needs fresh lemon grass, kaffir lime leaves, and galangal root, which are not always available in my locale.

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