THAI COCONUT CURRY SOUP

December 2020 | The Honest Spoon

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If you’re looking to pull together a quick dinner in about 30 minutes- this recipe is for you!

Today I used leftover Thanksgiving turkey- I’d usually use shredded rotisserie chicken or sautéed shrimp (YUM). You can use your protein of choice- whatever works for you!

SPECIAL NOTES:

  • Thai Red Curry can get spicy! Check out the red curry paste selection at your grocery store and buy to your liking. If you are not into spicy food, start with two tablespoons of the red curry paste and add more to taste.

  • Can you use the green curry paste? Yes, you can! We simply prefer Red Curry here at Chez Honest Spoon.

Here’s what you’ll need:

Thai Red Curry Paste (Grocery Store, Asian Market, or Amazon)

Chicken or Veggie Stock

Coconut Milk

Protein of choice- 2-3 cups

Small Yellow Onion

4 garlic cloves

Red Bell pepper

Large Carrot

2 small Zucchini

Green Onion, Cilantro, Lime for garnish

Here are some other Healthy/ Quick/ Easy Soups you may enjoy:

EASY POZOLE

CREAMY CAULIFOWER LEEK SOUP

CREAMY MUSHROOM SOUP

HEALTHY CHICKEN “TORTILLA” SOUP

PIN THIS RECIPE  

THAI COCONUT CURRY SOUP

(Gluten Free, Keto, Paleo, Whole 30, Vegetarian, Vegan friendly)

| 4 servings |

INGREDIENTS:

  • 2 Tbs extra virgin olive oil

  • 1 small onion, diced

  • 1 large carrot- peeled and chopped

  • 1 large red bell- pepper, chopped

  • 4 cloves garlic, minced

  • 2 small zucchini,-rinsed, halved and chopped

  • 3 heaping tablespoons Thai red curry paste

  • 1 Quart/ 1 box Chicken or Veggie Stock

  • 2-3 Cups Shredded Rotisserie Chicken or protein of choice

  • 1 1/2 Tsp salt (or salt to taste)

  • Shredded meat from one rotisserie chicken

  • 1 14 oz can coconut milk

GARNISH:

  • chopped cilantro

  • thinly sliced green onion

  • lime wedges

METHOD:

1. Sauté onion, carrot, and bell pepper in olive oil medium/ low heat until onion begins to soften slightly. Add red curry paste and minced garlic. Stir to combine (don’t brown the garlic).

2. Add the zucchini, chicken stock, and salt. Stir ingredients, cover and simmer for about 15 minutes.

3. Add coconut milk, stir until heated though (about 2-3 minutes). Serve hot.

4. Top with fresh chopped cilantro, thinly sliced green onion, and a wedge of lime.

Enjoy!!!

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