Don’t let the ingredient list alarm you, this soup comes together quick and easy. It is so delicous! Definitely will warm you up from the inside out on a chilly Fall day.
My family loves Thai food. We have our favorite family owned restaurant that we go to regularly, and we pretty much get the same thing every time. They have this soup on their menu, that we always start our meal with. After eating this soup probably hundreds of times over the years, and attempting to make it at home at least 25 times, I think I finally got it right. Theirs is still better, but this is a close second.
Spicy Coconut Curry Soup
- 1 6 quart soup pot
- 2 whole chicken breast sliced into thin strips
- 1-14 ounce can unsweetened coconut milk
- 2 tbsp red curry paste
- 3 tbsp butter
- 1/4 cup sliced shallots
- 1 tbsp siracha hot chili sauce more if you want to raise the heat level
- 1 cup thinly sliced mini bella mushrooms
- 1 cup oyster mushrooms trimmed and sliced *see note
- 1/2 cup julienned carrots
- 1 whole red pepper cleaned, seeds taken out, and sliced into thin strips
- 2 whole roma tomatoes, cut into chunks about 12 pieces each depending on size of tomato
- 1/4 cup cilantro, leaves rough chopped
- 2 whole limes juiced approximately 1/2 cup of juice
- 4 cups chicken broth
- Melt butter in pan, add shallots, saute for one minutes.
- Whisk in the red curry paste, cook for a minute longer.Whisk in coconut milk. Turn temperature on stove top up to medium high. Add chicken strips, bring to a low boil and cook until chicken is white and cooked through. Add 1 cup of broth at this time. Keep heat at a simmer after chicken is cooked through.
- Add mushrooms, carrots, and pepper, cover pot and let cook/steam for 2-3 minutes.
- Remove cover and add remaining broth and whisk in Siracha sauce. If you don’t like spicy, then you may omit this sauce. If you like spice add more also red pepper flakes can be added if you prefer a lot of heat.
- Add tomato chunks and lime juice. Cook for an additional 2-3 minutes.
- Ladle into soup bowl and garnish with cilantro.
Like I said this comes together quickly. Saute shallots in butter, add curry paste, coconut milk and chicken to pan all this takes about 5 minutes tops. When chicken is cooked through, then you add your vegetables.
Add remaining broth, and the hot sauce, more or less depending on your taste. If you prefer things spicy then for sure add more and you can even add red pepper flakes if you like.