Coconut Lime Curry Soup
Two years ago I started playing with various curry recipes and found that I loved it in any color, shape, or form! From chickpea curry and rice to shrimp curry soup, I was hooked. And as we continue to sweat here in the south, I still can’t get over my soup cravings. So coconut lime chicken curry soup was inevitable.
While shrimp is ultimately my favorite, I had leftover chicken thighs to make use of. And if you prefer to keep it vegetarian, this recipe is easily adaptable, so feel free to adjust as needed and let us know what you used!
Here’s What You’ll Need:
- 32 oz Chicken or vegetable broth
- 3-4 bunches of vermicelli / glass noodle (see image of package below)
- 2 cups of mushrooms, sliced
- 1 cup onions, sliced
- 1 lime
- 1/2 cup coconut milk
- 1-2 cups of chicken or shrimp
- 2 Tbsp yellow curry paste
- 1 cup of chickpeas
- 1 cup celery, sliced
- 2 Tbsp vegetable oil
- cilantro
Preparation:
- Saute your veggies in oil, adding in curry paste the last minute or so
- In a medium pot, bring broth to a boil, then reduce to medium heat
- Add in coconut milk and noodles. Noodles will only need 2-3 minutes to cook.
- Add in sauted veggies, chickpeas, and chicken
- Remove from heat and squeeze 1-2 lime wedges in each bowl of soup
- Garnish with cilantro and lime wedge
This is such as simple recipe, especially if you have leftover seafood or meat and would like to create a new dish. And soup is always delicious when you toss in a medley of veggies, so don’t be shy!
Can’t wait to hear what delicious additions you add to your curry coup!
~ Lisa
