Spicy Coconut Curry Soup

This perfectly spicy creamy soup will warm you up on the chilliest of days!

Servings: 4 servings

Author:

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Soup Main Course Dinner one pan

Thai

coconut soup spicy chicken Curry Vegetables

Instructions

1 Melt butter in pan, add shallots, saute for one minutes.
2 Whisk in the red curry paste, cook for a minute longer.

Whisk in coconut milk. Turn temperature on stove top up to medium high.

Add chicken strips, bring to a low boil and cook until chicken is white and
cooked through. Add 1 cup of broth at this time. Keep heat at a simmer after
chicken is cooked through.
3 Add mushrooms, carrots, and pepper, cover pot and let cook/steam for 2-3
minutes.
4 Remove cover and add remaining broth and whisk in Siracha sauce.

If you don’t like spicy, then you may omit this sauce. If you like spice add
more also red pepper flakes can be added if you prefer a lot of heat.
5 Add tomato chunks and lime juice. Cook for an additional 2-3 minutes.
6 Ladle into soup bowl and garnish with cilantro.