This delicious soup is chock full of veggies, shrimp, rice noodles, and a creamy coconut curry broth you’ll want to drink forever!
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!
My first recipe here is inspired by one of my favorite soup recipes from my sister, Emily Chapelle. Emily is a prolific blogger at 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.
Without further ado, here’s the recipe!
Creamy Coconut Curry Soup
- 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
- 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.