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

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

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