Hello and welcome to Djalali Cooks! Remember those three whole chickens from last week? Well, we have quite a bit of leftover chicken from that cooking method test, so today I have a great way to put chicken leftovers to use. Coconut Curry Soup with Shrimp and Chicken is rich, fresh and it’s a super satisfying soup to enjoy in warm weather – thanks to the coconut and lime. It has a salty, sweet, sour, spiciness that really hits the spot. Based on a Thai coconut soup dish, we are using red curry today, but green curry paste would make an excellent substitution. Let’s get right to it!
This soup is very simple and you can add or subtract the meat and veggies however you like! Customize it to what you have on hand. Once you have the base flavors of lemongrass, ginger, coconut milk and curry and lime, you can really take this wherever you like (just don’t forget the fish sauce!). I have leftover chicken, 16/20 shrimp, button mushrooms and fresh cilantro. Additionally, we have chicken bone broth and brown sugar.
Heat one tablespoon oil in a Dutch oven or large pot, and add grated ginger, minced (or pureed) lemongrass and curry paste. Mix to combine the aromatics and cook for about 1 minute, until fragrant.
Add the chicken broth and stir well to emulsify the aromatics in the broth. Then, add the brown sugar and fish sauce. Stir well to combine.
Bring this to a simmer and reduce the heat to keep simmering for about 15 minutes. After it has simmered for about 15 minutes, add the quartered button mushrooms and the three cans of unsweetened coconut milk. Stir and let simmer for about 5 minutes, until the mushrooms have softened.
Now add the chicken pieces and the shrimp. Stir and let cook for about 5 minutes more, until the shrimp is firm, pink and opaque.
Now, turn off the heat and stir in the lime juice. And it’s that simple! slice up a few lime wedges and rough chop some cilantro for garnish. Get a wide shallow bowl and serve as is, or over rice or rice noodles.
I like this soup a little spicier, so I am adding a healthy dollop of chili garlic sauce; sriracha would be another good option for turning up the heat a little.
Coconut Curry Soup with Shrimp and Chicken
This soup delivers on so many levels: first we have the smooth creamy coconut broth, the firm and bouncy shrimp, the tender chicken pieces and the soft, meaty mushrooms. The flavors range from sweet, to sour to spicy and the aromatics are in there, delivering a fresh bite of gingery lemongrass. A beautifully fragrant soup base, full of fresh flavors, with a cool brightness. Definitely make this soup!!
Thank you all so much for joining me today for this amazing take on Thai coconut soup: Coconut Curry Soup with Shrimp and Chicken! Make good use of leftover chicken, and with a few other pantry staples, you can have a delicious, refreshing summer soup – it perfectly satisfies that craving for Thai food, and it’s so simple! If you’re looking for another perfect-for-summer Southeast Asian dish, try my Vietnamese Pork Noodle Bowl – similar flavors, but a whole other summertime vibe. Give me a follow on Instagram and I will see you here again tomorrow. Take care and be well, xo Kelly
Coconut Curry Soup with Shrimp and Chicken
Smooth creamy coconut broth; firm, bouncy shrimp; tender chicken pieces and soft, meaty mushrooms. The flavors range from sweet, to sour to spicy and the aromatics deliver a fresh bite of gingery lemongrass. A beautifully fragrant soup base, full of fresh flavors, with a cool brightness.
- 1 tbsp. Vegetable Oil
- 2 tbsp. Grated Fresh Ginger
- 1 tbsp. Minced Lemongrass, or lemongrass paste
- 2 tsp. Red Curry Paste
- 4 cups Chicken Bone Broth
- 3 tbsp. Fish Sauce
- 1 tbsp. Light Brown Sugar
- 3 (13.5 ounce) cans Unsweetened Coconut Milk
- 1/2 lb. Button Mushrooms, quartered
- 1 cup Leftover Chicken, cut into bite-size pieces
- 1 lb. 16/20 Shrimp, peeled and rinsed
- 2 tbsp. Fresh Lime Juice
- Kosher Salt, to taste
- 1/4 cup Chopped Fresh Cilantro
Heat the oil in a large pot over medium heat.
Cook and stir the ginger, lemongrass, and curry paste with the heated oil for 1 minute, until the aromatics are fragrant.
Slowly pour the chicken broth over the mixture, stir to combine.
Stir in the fish sauce and brown sugar; and simmer for 15 minutes, adjust the heat lower, if needed, to maintain a low simmer.
Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Increase heat to medium to maintain a low simmer.
Add the chicken and the shrimp; cook until no longer translucent about 5 minutes. Turn off the heat.
Stir in the lime juice; season with salt; garnish with cilantro.