Creamy Coconut Curry Soup

Coconut Curry Soup at Pinch Me, I'm Eating! This creamy, tangy coconut curry soup is full of vegetables and goodies and has just enough kick to keep it interesting!

So I decided to start a food blog. Hooray!

I figure, I’m always making food, eating food, attempting to “plate” food, sharing mediocre iPhone pictures of food on Facebook, or otherwise thinking about food, so I may as well put my obsession to good use. 

Armed for now with a borrowed camera my boss at work so graciously lent me, here goes!

Creamy coconut curry soup | Pinch Me, I'm Eating! This creamy, tangy coconut curry soup is full of vegetables and goodies and has just enough kick to keep it interesting!

 My first recipe here is inspired by one of my favorite soup recipes from my sister, Emily Chapelle. Emily is a prolific blogger at So Damn Domestic and Hardcore Homemaking, along with her original blog Joyful Abode.  This recipe is derived from her delicious Coconut Lime Chicken Soup. I’ve made that soup countless times and it is so delicious I just want to drink the broth forever. 

Recently I purchased some veggies to make a stir fry. When I got home, my thought process was this:

“What if I make it into a coconut curry stir fry?”

“What if I want more of that tasty tasty coconut curry?”

“What if I make it into that coconut curry soup?”

There went my dreams for a stir fry. But this was better anyway. Problem is, there’s so much Stuff in this soup I needed to double the broth to balance it out. No problem! More soup for me!  (I suppose you could always cut down the Stuff and keep the broth the same, but where’s the fun in that? You want leftovers, right?)

I only had one lowly can of coconut milk and one lonely little can of chicken broth, and jusssst enough lime juice for the regular amount of broth, so while delicious it was rather watered down the first go round. That just meant I had to make it again, richer and creamier this time, with lots of coconut and brothy goodness. Yummmm. 

Plus, if you’re looking for a meatless recipe for Fridays during Lent, I imagine it would be just as delicious with vegetable broth instead of chicken. 

Without further ado, here’s the recipe!

Coconut Curry Soup at Pinch Me, I'm Eating! This creamy, tangy coconut curry soup is full of vegetables and goodies and has just enough kick to keep it interesting!

Creamy Coconut Curry Soup

This creamy, tangy coconut curry soup is full of vegetables and goodies and has just enough kick to keep it interesting!
Print Pin Rate
Course: Main Course, Soup
Total Time: 45 minutes
Servings: 6 people
Author: Caroline Lindsey

Ingredients

Soup stuff

  • 1 tbsp sesame oil
  • 1 medium onion chopped
  • 1 cup asparagus cut into 1 inch pieces
  • 1 cup snow peas ends trimmed and cut in half
  • 1 cup sliced mushrooms
  • 1/2 head cabbage cored and chopped
  • 1 cup shredded carrots
  • 1/2 lb peeled, deveined shrimp
  • 4-6 oz linguini-style rice noodles
  • 2 eggs beaten

For the broth

  • 2 13.5-oz cans coconut milk
  • 1 48-oz box chicken broth
  • 1/2 cup lime juice
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp curry powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • kosher salt and pepper to taste

Instructions

  • Heat sesame oil at medium high heat in a wok or dutch oven until rippling. Sauté onions for 3 minutes or until translucent. Add mushrooms and sauté until starting to brown, about 3 minutes. Add shredded carrots and cabbage and cook until cabbage is starting to wilt and has decreased slightly in volume.
  • Add coconut milk, lime juice, chicken broth, oyster sauce, soy sauce, and all spices. Bring to a boil, reduce to simmer and add rice noodles. Simmer for about 5 minutes, then add asparagus and snow peas. Simmer for another 3 minutes.
  • Season shrimp with salt and pepper. Add to soup and cook just until shrimp are opaque. Slowly pour in the egg in a circle around the inside of the pot and cook until egg is opaque.
  • Garnish with parsley and chili powder, if desired.

Notes

Egg tip: Don't stir too much while the egg is still raw, or it will just break into tiny pieces! With so much stuff in the soup, I find it's easier to just pour the egg around in a circle rather than try to stir the soup while pouring the egg continuously, as I've seen on some egg drop soup recipes. Then just give it a minute to set before you stir to combine it with the rest of the soup.
Recipe adapted from Joyful Abode

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6 Comments

  • Reply
    Kristen @ The Endless Meal
    August 16, 2015 at 11:45 pm

    This soup looks absolutely amazing! I’m so making this. 🙂

  • Reply
    Food Blogger Club
    August 19, 2015 at 6:51 pm

    This soup looks absolutely gorgeous! We should give the recipe a try ASAP!

  • Reply
    Casey
    September 30, 2015 at 3:03 am

    I made this tonight – it was delish!!! I made half of the recipe and there was still plenty for two plus leftovers. Loved the lime flavor and the spices! Yum.

    • Reply
      Caroline Lindsey
      October 2, 2015 at 10:55 pm

      Casey!!!! Thanks for stopping by my blog 🙂 I’m so glad you liked the recipe! I can’t get enough of that coconut lime broth. Yummm!

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