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!
Servings 6 people
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