Coconut Curry Soup

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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Creamy and comforting this soup is packed with Thai flavor! It is vegan when served without the optional ingredients but can easily be adapted for houses that have both meat-eaters and vegetable lovers. This recipe costs $2.35 per serving and $9.40 for the whole recipe.
Servings 4
Course Main Course
Cuisine Thai
Servings4

Ingredients

  • 1.5 cup Jasmine Rice
  • 12 Ounces Roasted Red Bell Peppers
  • 4 clove Garlic
  • 1 tbsp Ginger Root Crushed
  • 1 tbsp Red Curry Paste
  • 4 cup Veggie Broth
  • 28 OUnces Full-Fat Coconut Milk
  • 2 tbsp Soy Sauce
  • 2 tbsp Brown Sugar
  • 2 tbsp Peanut Butter
  • 1 Limes
Optional
  • 1 tbsp Fish Sauce
  • 1 cup Chicken Breast Cooked and Shredded

Method

  1. Prepare Ingredients: Cook rice according to package directions. Once cooked, set aside and keep warm. Drain the red peppers and slice into thin strips. Peel and mince garlic. If using fresh ginger, crush by mincing finely and smashing it with the flat side of your knife until it forms a paste. You can alternatively used a store-bought ginger paste.
  2. Cook Soup: Heat a large pot over medium-high heat. Add a small amount of oil and add in roasted red peppers and garlic then cook and stir for 2-3 minutes. Add the ginger and curry paste and cook for 2-3 minutes more. Add in broth, coconut milk, soy sauce, peanut butter, and brown sugar. If using, add the fish sauce at this point. Simmer for 20 minutes to blend the flavors together.
  3. Serve: Serve the soup by placing a serving of rice in a bowl. If using, top the rice with a serving of the cooked chicken. Pour the finished soup over the top of the rice and top with lime juice to taste.
  4. Meal Prep Tip: Store the rice in a separate container from the soup and mix just before heating. This soup can be frozen for up to 6 months.