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Author Notes: Very easy and universal Coconut Soup. It goes well with chicken, fish, shrimp or vegetarian. —Iglika Petrova/Sprig of Thyme
- 1 can coconut milk
- 3 cups chicken stock
- 2 stalks lemongrass, top dry part removed and smashed to release fragrance
- 4 kaffir lime leaves (if not available use the zest of 1 lime)
- 1 clove garlic, minced
- 1 small red onion, chopped
- 1 red bell pepper, sliced in 1-inch long strips
- 1 yellow bell pepper, sliced in 1-inch long strips
- 2 medium size tomatoes, chopped in 1-inch pieces
- 1/2 lime, juiced
- 2 tablespoons green curry paste
- 1 teaspoon yellow curry powder
- handful of cilantro leaves
- 2 tablespoons oil (olive, sunflower or coconut)
- 12 ounces fish (mahi-mahi or other firm fish) (or 1.5 pounds of skinless chicken breast, thinly sliced
- Heat the oil in a large pot, add the peppers and onions, and lower the heat to medium-high. Sauté for 2 minutes stirring frequently. Add the curry paste/powder, tomatoes and garlic and sauté for an additional minute. Add the coconut milk, chicken stock, lemongrass, ginger, kaffir lime leaves and salt to taste. Stir gently. Bring the soup to a boil, then set the heat on low and simmer for 15 minutes stirring from time to time.
- If using chicken, toss the chicken into the soup and simmer until the chicken is cooked through. If using fish, add the fish and cook for 3-4 minutes or until the fish is soft and tender (be careful to not overcook; fish can easily become tough and chewy if cooked for a long time).
- Remove the lemongrass and kaffir lime leaves from the soup, add the lime juice and serve with fresh cilantro leaves, lime wedges and steamed rice.
- This recipe was entered in the contest for Your Best Recipe with Coconut