Coconut curry chicken soup

JanaBy Jana    

October 21, 2014

Coconut curry chicken soup 0 5 0

Authentic, bold, and delicious. Thai flavors make this soup irresistible!

  • Prep: 30 mins
  • Cook: 40 mins
  • 30 mins

    40 mins

    1 hr 10 mins

  • Yields: 5 Servings


1Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.

2Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.

3Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.


1 tablespoon vegetable oil

2 tablespoons grated fresh ginger

1 stalk lemon grass, minced

2 teaspoons red curry paste

4 cups chicken broth

3 tablespoons fish sauce

1 tablespoon light brown sugar

3 cans coconut milk

250g of resh shiitake mushrooms, sliced

700g of medium shrimp - peeled and deveined

2 tablespoons fresh lime juice

salt to taste

1/4 cup chopped fresh cilantr


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