CURRY SOUP RECIPES
COCONUT CURRY CHICKEN SOUP RECIPE: HOW TO MAKE IT
Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
Provided by Taste of Home
Categories Lunch
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.
Nutrition Facts : Calories 601 calories, FatContent 34g fat (26g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 1722mg sodium, CarbohydrateContent 50g carbohydrate (12g sugars, FiberContent 4g fiber), ProteinContent 27g protein.
QUICK COCONUT CURRY SOUP RECIPE - PILLSBURY.COM
This Thai-flavored soup with coconut milk, curry paste and ginger is delicious. A tasty meal ready in just 20 minutes!
Provided by Pillsbury Kitchens
Total Time 20 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, mix coconut milk, chicken broth, red curry paste and gingerroot. Heat to boiling over medium-high heat.
- Stir in chicken, broccoli and bell pepper; cook over medium heat 7 to 10 minutes or until broccoli is crisp-tender. Serve with lime wedges.
Nutrition Facts : Calories 400 , CarbohydrateContent 14 g, CholesterolContent 40 mg, FatContent 5 1/2 , FiberContent 3 g, ProteinContent 17 g, SaturatedFatContent 25 g, ServingSize 1 Serving, SodiumContent 820 mg, SugarContent 8 g, TransFatContent 0 g
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- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
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Reviews 4.7
Total Time 30 minutes
Category vegetarian, dinner, main dish, soup
Cuisine Thai
From delish.com
Reviews 4.7
Total Time 30 minutes
Category vegetarian, dinner, main dish, soup
Cuisine Thai
- Heat oil in large pot over medium-high heat. Add onion and cook until tender, 4 to 5 minutes. Add garlic and ginger, stirring, until fragrant, 1 minute. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper. Stir in pumpkin puree and brown sugar, then whisk in vegetable stock and bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Add coconut milk, cooking over low heat, until warmed through, then season with salt and pepper. Serve in bowls and garnish with toasted pumpkin seeds and cilantro.
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I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, DC
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Reviews 4.5
Total Time 40 minutes
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Reviews 4.5
Total Time 40 minutes
Category Lunch
Calories 186 calories per serving
- In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.
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I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, DC
From tasteofhome.com
Reviews 4.5
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Reviews 4.5
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- In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.
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