Best Seafood And Vegetable Coconut Curry Soup Recipes

THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES

Steps:

• Cook the noodles according to package directions. Drain, rinse and set aside.
• While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
• Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
• Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.

SHRIMP COCONUT CURRY SOUP

Steps:

• In a large pan, heat coconut oil until shimmering and cook the onion with the mushrooms until the onion is soft and translucent. Add the garlic and cook until fragrant. Next, add the carrots, tomato, and celery. Stir and allow to cook for a minute.
• Pour in the broth and the curry paste, lower heat and let it simmer until carrots are cooked.
• Next, add the zucchini and broccoli and let it cook for another minute. Include the raw shrimp and pour in the coconut milk, stir and bring heat up until it boils. It should only take about 5 minutes until the shrimp is done. But double check, and make sure shrimp is all pink.
• Remove from heat and add the cilantro.
• Serve as soup, or serve over plain rice.

SHRIMP AND VEGETABLE YELLOW CURRY

Steps:

• In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes.
• Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F. Add half of the noodles and fry until crisp, about 20 seconds. Drain on paper towels and set aside.
• Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes. Remove the lime leaves and basil sprigs and discard.
• Ladle the curry into bowls. Garnish with the fried noodles, cilantro and peanuts.

THAI SEAFOOD COCONUT CURRY SOUP

Steps:

• Combine fish stock, lemongrass, ginger, 1/2 of the garlic, 2 tablespoons fish sauce, and black pepper in a large soup pot. Boil over medium-low heat for 20 minutes.
• Meanwhile, heat sesame oil in a large saute pan over medium heat. Add onion and remaining garlic. Saute until onion is softened, about 3 minutes, taking care to not burn the garlic. Add green curry paste; saute for 1 minute. Add shrimp and mussels and saute until heated through, 2 to 3 minutes.
• Add seafood mixture to broth in the large pot. Simmer together for 10 minutes, then add coconut milk and sugar. Stir in lemon juice and cilantro. Taste and add more fish sauce if you desire.

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.