Print Recipe

Coconut Curry Soup with Shrimp and Chicken

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Dinner, Main Course – Thai
By Kelly Djalali – Serves: 4-8
Prep Time: 10 Minutes – Cooking Time: 25 Minutes – Total Time: 35 Minutes

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.

Ingredients

  • 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

Instructions

1

Heat the oil in a large pot over medium heat.

2

Cook and stir the ginger, lemongrass, and curry paste with the heated oil for 1 minute, until the aromatics are fragrant.

3

Slowly pour the chicken broth over the mixture, stir to combine.

4

Stir in the fish sauce and brown sugar; and simmer for 15 minutes, adjust the heat lower, if needed, to maintain a low simmer.

5

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.

6

Add the chicken and the shrimp; cook until no longer translucent about 5 minutes. Turn off the heat.

7

Stir in the lime juice; season with salt; garnish with cilantro.