Put in the fridge the night before, then reheat in a pot only until it starts to boil and immediately remove from heat and eat immediately. Rinse and drain! #theendlessmeal #soup Loaded with succulent shrimp and vegetables, this tasty Thai soup is easy to make and ready in under 30 minutes! So, two question: You’ll probably make a soup eater out of me with this recipe (I am normally not a big fan of soup). It sounds so warming, comforting, and filling. Did you purée the chickpeas with everything else? So the weight of ONE square in ounces is approximately 2.2 oz. Love it! Rice Noodles, shrimps, carrot, bell pepper in a delicious broth with thai curry and coconut milk! ★☆. Here is how easy it is to throw that organic produce together for a healthy filling meal: This Coconut Curry Chicken is easily one of the most popular recipes on this site and a personal family favorite. Soak it all up, friends –> the glory that is this rainbow veg bowl of coconut curry soup which is turning my face into a permanent heart eyes emoji. Silky-smooth and full of flavor. This is gorgeous, Lindsey! It looks fantastic and filling. I wish the same people would work on a taste-thru screen! Your email address will not be published. While you make the soup, the handy little press will squeeze out all the water from the tofu all on its own – and there is no need for you to mess around with a whole entire roll of paper towels or get tofu water all over the place. I think I will make it very soon, since I can’t wait any longer. yum! Squeeze some lime juice over them. A flavorful Thai soup with flavorful creamy coconut milk, curry, and fresh veggies. I thought about adding chicken too, but strangely Bjork likes tofu!? If yours are thicker they will need to cook a little longer. Heat a large pot over medium heat. But if your story is similar to mine (loves meatless and loves Amazon gadgetry), you might want to get on that train. You come home from work, you’ve had a long day, you’re Hungry with a capital H. You want to make one of the bajillion recipes from your Pinterest board, but you don’t have more than half of the ingredients for any of them. Chicken soup flavored with coconut and curry make this Thai recipe a reader favorite. …Time’s up because we need to discuss the magic that is a tofu press. A food blog with simple, tasty, and (mostly) healthy recipes. This flavorful coconut milk concoction is then pureed with some veggies, hopefully starchy ones like potatoes, so that you can a luscious, silky-smooth texture for your simple coconut curry soup. Coconut Roasted Curried Cauliflower Soup is a 40-minute delicious soup recipe. I love you for that! Coconut curry soup with chicken, carrots, and kale is a rich and creamy low carb comfort food. I made this tonight and it was delicious. That’s a brilliant idea!! Cutest little invention for $20 on Amazon – and it has a 5-star rating from 250 reviews. . Then, when you cook it, it will get golden brown and crispy on the outside and you’ll love it. I love all those colors! Add a couple slices of the green part of scallion and a couple slices of red chili on top and add a string of basil and a string of coriander to the bowl. Kari Did you use fresh chicken stock or boullion cube? But in general it goes like this: I like to cook and eat meatless recipes, and I like to buy random gadgets on Amazon. But you know I love me some noodles . The mixture cooks for about 10 minutes before starting the rest of the curry … Adding lentils and vegetables makes it a satisfying, full-bodied soup. I am LOVING the idea of making this dish with anything you have on hand. Then lay individually on a paper towel to absorb water and pat dry with more paper towels from the top to ensure they are completely dry. The noodles I bought had a really grainy texture though. I use Safari, so I just go from the Edit menu -> Emojis and Special Characters and voila! It combines the dry curry powder with some coconut milk to form a dense paste. One: Can I use your curry paste recipe here and just omit the onions, garlic, and ginger? ★☆ There’s waaaaaayyy more than just a pinch of yum here . Rinse and wash your lentils thoroughly before cooking them. it’s the best! This recipe is part of our easy weeknight dinners page. . Tag @pinchofyum on Instagram so we can find you! Lindsay is my name and soup+salad texture is my game. The broth wouldn’t be able to cook the raw veggies in such a small amount of time….? Coconut Curry Ramen; Coconut Chicken Soup; Coconut Curry Lentil Soup; Curried Pumpkin Coconut Soup; Vegetable Curry Soup; Soup Rocks. I might have to jump on that bandwagon because I hate wasting a million paper towels just to get crispy tofu. Favorite things include my camera, lake days, and dark chocolate. Now I have a fierce craving for tofu. Heat a pan over medium heat and wait until it’s really really hot. This post contains an affiliate link for that adorably clever TOFU PRESS. Hi Janine, I’m glad you liked it. Make a big batch of Coconut Curry Soup broth and sliced veggies and use it to make many different soups throughout the week. Lindsay this looks beautiful and delicious! Stir fry until fragrant (about 1 minute). Just like this curry. This looks amazing,I’m looking forward to making this soup. I mean, remember this amazing Sweet Potato and Chickpea Curry? In the meantime, peel and julienne (very thinly sliced) carrot and wash and julienne bell pepper. hope you like it Whitney! Thanks Jennifer! Shrimps and scallops tend to be super expensive when you buy them fresh though you live far from the sea. Chicken Curry Soup. Lentil soup can be frozen in an airtight container for up to 3 months. If you “cook” them in water or “steam” them in their own juices they become small and chewy and yucky. Add the garlic, ginger, curry powder, and soy sauce and cook for 30 more seconds or until your place starts smelling fucking amazing. Ingredients. 4-day meal prep dinner done in 10 minutes + 10 minutes each evening to cook your protein and assemble. The sweetness of the coconut compliments the curry and other spices perfectly! Thanks for sharing! Hi Jenny, no they shouldn’t be grainy. Two: It’s called a y-peeler! I almost hate writing recipes sometimes because I want people to just play a little bit. Part one: the soup base, which is made from any number of delicious aromatics (onion, garlic, ginger) and curry (could be red or green paste – probably even powder, if you worked it right) and a good amount of creamy coconut milk. I added some chopped baby Nik Choy. I would probably add in a little chicken to make it acceptable to my husband, and to up the protein a little. Looks good though! Will try next time :D. The flavors in this look amazing. I’ve done that with tofu too – works like a charm! Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle. , Me too Shashi! One day with shrimp, one day with chicken, one day with egg and one day with chickpeas. Learn more. Tofu added to grocery list and Tofu Press ordered . Helpful tips. . Maybe a minute longer. Ugh – it was really challenging to create an accurate nutrition label for this recipe because of the extreme variance between types of coconut milk and also the size of the potatoes. Here are my thoughts. I MEAN WHAT THE WHAT? Definitely something I want to make. I'm Lindsay: former 4th grade teacher, now full time blogger. Take the time to pat them dry. If these numbers are important to you, you might want to re-calculate this based on your own ingredients, specifically your coconut milk and your potatoes. A little thing about me: I ♡ FOOD. Place butternut squash in a baking dish, flesh side up. Add the onion and cook until tender and fragrant, about 4-5 minutes. An incredibly flavorful Coconut Curry Soup prepared in 20 minutes! How many ounces is two squares of rice noodles? This soup is kind of like SOUP MEETS SALAD. Friends, don’t buy a tofu press if you don’t make a lot of tofu. Hi. Add the onion, garlic, and ginger, and stir fry for a few … Thanks Puja! But there are also rice noodles involved. I could have made this way easier. (light or full fat, both work, choose depending on how many calories you've had that day), VERY THIN rice noodles* (see note section) (160g). Is that the goal? Next time I will use shrimp. JOIN THE FREE 7-DAY CLEAN-EATING CHALLENGE. Amd I happen to…surprise surprise…have everything I need to make this salad soup a reality in my own kitchen tonight…yay!! They defrost super easy and fast. Fry for about 1 minute on one side, another minute on the other, and immediately remove from the pan so they don’t overcook. In the meantime, grate ginger with a cheese grater and peel and crush garlic. And tadaaaa, this is how this Coconut Curry Soup came into life! I’ve always been a huge fan of (non-spicy) curry, but all the toppings are what really made me click on over from my Bloglovin’. Thanks Tonya! haha, the title works for me! Check it out! Okay, here’s the thing I’ve actually wanted to tell you the whole time but got a little distracted by the tofu press. Thanks! Throw in the coconut milk and vegetable broth and bring that shit to a simmer, stirring it every now and then, about 5 minutes. Also just remembered I have some leftover curry paste in my freezer OMG what was I doing?! . If you freeze it with the shrimps/chicken etc. Stir in the ginger and garlic, cooking for a couple more minutes. Having posted recipes on Chinese classics like Lanzhou Beef Noodle Soup, and Noodle Soup with Pork and Pickled Greens, this Coconut Curry Noodle Soup is a bit of a departure from our normal fare. That actually sounds just about perfect. I love it for noodley carrot shreds. Sign up to receive a free eCookbook with my top 25 most popular recipes. Regular or light coconut milk will work! A gluten-free, dairy-free soup that tastes incredible! If you fry them in a pan they get beautiful color and texture. Made with roasted cauliflower, Thai-flavors & coconut milk, it is creamy and has the best flavor. Those colors make me want to eat the soup right now. I’ve never tried freezing it so I’m not sure. I haven’t tried myself but I’m sure it’s delicious! Thanks. As in, I have a slight obsession with all dishes involving curry. Add some oil and wait for that to be really really hot, too. Add broth and coconut milk, stir to combine, salt and pepper to taste (make it a little bit too salty, the rice noodles will absorb saltiness later) and get to a boil. see notes. So let’s put all this produce talk into action! This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. I’ve also done this with green curry paste and it’s still great. You can always add the veggies and rice pasta to the boiling pot instead and let cook for a couple of minutes before serving if you prefer softer veggies :). Love how customizable and colorful it is…going to check what’s in my fridge right now! I KNOW these are mind blowing times. The wonderful balance of herbs and spices in this coconut curry lentil soup makes for a robust and tasty broth. 2 tablespoons olive oil 1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces Salt and pepper for seasoning 1/2 cup chopped yellow onion (about 1/2 medium onion) Required fields are marked *, Green Healthy Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Copyright © 2020 Green Healthy Cooking on the Seasoned Pro Theme. Coconut Curry Pumpkin Soup Instructions. It’s quick and easy to make in less than 30 minutes on the stovetop or let the flavors blend all day in the crockpot. Really, how I came to be a person who owns a tofu press is a bit of a long story. hope you enjoy it! I only have regular potatoes on hand – how many do you think that would be? Toppings: green onions, cilantro, basil, red or green cabbage, asparagus, baby kale, carrots, zucchini shreds, bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts… ANYTHING YOU HAVE. The end. love this!!! Coconut Curry Soup – this easy recipe can be made with almost ANY vegetables you have on hand! The broth is extremely versatile. Though, I had no idea a tofu press even existed! anything you have for fresh veggie toppings! I am married into a South Indian family and South Indians use coconut a lot. Cooked this tonight for me and the missus delicious!!!! Yay! It tastes beyooond amazing and it’s warm and spicy and extremely flavorful. But my professionally inspired brain is, how can I say this… taking a break? Defrosting in a pot by cooking it until it’s not frozen anymore overcooks the protein and it becomes all dry or chewy. Yum! Yum! Salt and pepper and fry for 1 minute on one side, then turn and fry for another minute or until nice and orange. Me, too! I know, right? ★☆ me too. I had all the ingredients to make it a few weeks ago and when we were surprised with snow, I decided to channel that recipe into a soup … Heat a large pot over medium heat. There are rice noodles of different thicknesses on the market I learned later. Making amazingly delicious coconut curry soup in 20 minutes. You stir it all up and, just, it becomes something unusual looking. thank you! That’s what this is. Let sit for 3-4 minutes, then use a fork to break noodles apart a little. I made this & its Devine. Two: can you tell me what kind of peeler you are using on your carrots? This sounds so yummy! I just heat it up, and simmer until I get the consistency I want. We added chickpeas, cauliflower and sweet potato rice, peas, and sauteed chicken. Pinning! Absolutely! And sriracha. Remove from pan and set aside in a bowl. Add the sweet potatoes, coconut milk, broth, salt, pepper, and stir to combine. Enter: the most beautiful vegetarian/vegan coconut curry soup bowl that really only requires two things from you at its most basic level: CURRY paste or powder of some sort, and COCONUT MILK. Add a square of rice noodles to a large bowl, add half of the julienned carrot and half of the julienned bell pepper and cooked shrimp to a bowl and pour BOILING broth over all ingredients. Therefore, TOFU PRESS. And looks a little weird. I wish I had a bowl of it right now! Use a slotted spoon to transfer the browned steak to a bowl; cook the remaining steak the same way and transfer it to the bowl. Driving to the grocery store is a distant dream at this point. I used chicken instead of shrimp,,still wonderful. Hahaha – for me it’s usually my heaviest cookbooks. Yesterday, when it was Sunday and I couldn’t think more than Weekend Thoughts, I drafted this post with this very non-descript name, thinking I would change it when I went to publish it because surely I’d get some more professional inspiration when the clock struck Monday morning. I seriously LOVED eating it because it was part crunchy-healthy salad, and part comforting-cozy soup, and I could use different veggies and protein every time I made it. Instructions. Love it! I like to eat the leftovers as is, or as a curry served over coconut rice or plain rice. Put in cold water for 20-ish minutes or until completely defrosted. We’re getting some chilly weather up here in Calgary right now so this sounds just about perfect. Vegetarian and vegan! This coconut curry soup is the ultimate comfort food filled with rich and creamy coconut milk, spicy Thai curry, healthy veggies, and slurpy rice noodles. This sounds perfect and so yummy for fall! yes! Right? Or use vegetable broth, add some chickpeas and make it vegan. Nutrition info is for light coconut milk. This soup sounds absolutely amazing. Add 1/2 Tbsp coconut oil to hot pan, wait until oil is hot and add shrimps. Honestly my mouth is watering especially after seeing the last picture of this post. One of my favorite curry recipes is one I learned when living in Singapore. Green Healthy Cooking has its fair share of Thai curry recipes, so it actually surprises me that I’ve never posted a Thai curry SOUP recipe here yet. Are we all okay with that? The julienne peeler does a good job making sure they’re super thin though. The great thing about this soup is you can serve it with different kinds of protein. I’m the only person in my family who doesn’t eat meat, so adding in the proteins and veggies when serving is genius! I’m posting the label that is the closest to accurate even though there are some known errors with the saturated fat amounts. Heat oil in a large saucepan over high heat. It’s like an anything-you-have version of non-authentic pho. If you are a mess (hello my friend), freeze only the Coconut Curry Soup Broth with the vegetables. The things you can get on Amazon BLOWS my mind! For the 2 tbsp of red thai curry, is that red thai curry paste? I can retire my stack of dictionaries enter: THE TOFU PRESS!! As if that weren’t enough choices, this can be made in the crockpot while you’re at work all day OR in a good ol’ soup pot over the stove. Use vegetable broth and add the boiled egg on top and make it vegetarian. Getting all that water out helps reduce the tofu-mush-factor. So fresh coconut is something that is readily available at home and hence I should be able to make it very easily, or so I am hoping. THEN add the shrimps or scallops. I had no idea that a TOFU PRESS even existed? It looked so delicious to me that I had to have a go on my own version. This looks amazing and it just so happens that I have coconut milk and a whole lot of “anything” in the fridge right now to make it! But the beauty is that you can also use other veggies to puree – like eggplant, sweet potatoes, or carrots. Here is the reason why this is important. Yes. Amazon rules. I used to be a teacher, and now making food and writing about it online is my full-time job. This is perfect! This recipe was inspired by Heather Christo’s Spicy Thai Curry Soup. . Without the protein though if you plan on defrosting in a pot. Coconut Curry Soup – A tasty soup with sweet coconut and spicy curry flavors! Repeat with the second bowl. It’s a fact. (if you are a slow veggie slicer then start by washing and thinly slicing veggies before starting the cooking process otherwise, start with this step:) EASY. Thai flavors are THE BEST *drool*. Click the ones you want. haha. Unpictured, but yes, always sriracha. I am DROOOLING over this recipe. Take out of the freezer and dump in a pot and heat on medium-low while preparing protein in a separate pan to then mix together. Love, love, love! Add 1/2 Tbsp coconut oil to the pot, wait until oil is hot and then add grated ginger, crushed garlic, and Thai curry paste. I am definitely a sucker for Thai flavors. I’ll just give you a second to process. This soup looks so incredible, Lindsay! Voila- pressed tofu at no extra charge. Umm after just going through 34 select-a-size paper towels on my last tofu recipe…the time has come to bite the bullet and buy a tofu press…thanks for the push Like you know how with pho, they pile the soup high with sprouts and cilantro and almost make it into something of a Soup Salad? I use 2 cups lite coconut milk & 2 cups low sodium chicken broth…..pinch cumin, turmeric some lemongrass paste….yum! I totally need a new one. I love that it’s “anything you have” because I have a bunch of stuff in my fridge that can go in this curry soup! They are leading you straight home into the arms of a Soup-Salad bowl of Coconut Curry Soup. Heat the olive oil in a large high-sided skillet over medium heat. If you are an uber-organized person then, by all means, freeze the complete soup. Please. This lentil soup is bright orange, packed full of exotic flavor, and super delicious served with a stack of warm naan bread! Allow the mixture to … That’s so great! I love how versatile it is. Your email address will not be published. ★☆ AS IF. The great thing about this soup is you can serve it with different kinds of protein. Rice Noodles, shrimps, and veggies in a delicious broth with Thai curry and coconut milk! Love all your thai inspired meal!! Rate this recipe Now I’ve got a soup to add to my “Obsessed with Thai Curry Recipes”-List. Can you freeze this recipe? Made in less than … But my normal peeler is Cutco brand and it’s awesome. More Soup Recipes. Or this Thai Chicken Cauliflower Curry? http://www.sweetteasweetie.com, This is one of the most beautiful vegetarian/vegan coconut curry soup bowls I’ve seen! Hope you find enough in there to make this happen . You can also store it in the refrigerator for up to 5 days. Tofu press?! (There is a short list of things that don’t sound like they would be awesome in this recipe, like tomatoes… and… I can’t think of any more, so that might be all. Thanks sharing my friend! sneaky sneaky Enjoy your tofu press! What a great idea Lindsay! Heat the oil in a 5-quart pot over medium-high to high heat; add half the steak in an even layer on the bottom and cook until browned. . I’m in meatless Monday, coconut curry H.E.A.V.E.N. Main idea: thicken the sauce by pureeing with veggies. you have to let it defrost in the fridge overnight. That looks amazing! I’ve made it with both, homemade broth and boullion cube and well, the homemade broth obviously tastes better but the curry paste being so flavorful, the bouillon cube stock was totally fine :), Hi. This is my life! Budget-friendly, one-pot, easy to freeze—we make a big pot of soup just about EVERY Sunday, and we’re always so glad we did. There are essentially two parts to this recipe. Who knew! An incredibly flavorful Coconut Curry Soup prepared in 20 minutes! What’s more, it can be made in 30 minutes or less – quick and easy enough for any weeknight … In place of potatoes, you could also use sweet potatoes, carrots, or eggplant. I can’t even go into it or we’ll be here for hours. Heat the oil in a large pot over medium heat. It’s has a bit of Thai influence, making use of Thai red curry paste and coconut … But I chose tofu (crispy-caramelizingly-fried in a little splash of the coconut soup itself), cilantro, carrot noodles, and purple cabbage. Hi there! I envy your accessible fresh coconut! Sounds so good! Coconut Curry Turkey Soup. To make Coconut Curry Soup Mix in a Jar, layer these ingredients in the order listed in a wide-mouth pint canning jar: 2/3 cup orange lentils; 2/3 cup green lentils; 1 tablespoon curry … Woah woah woaaaaahhhhhhh! Use your best curry judgement.). my package had 4 nests (squares) and the total was 250g so, 1 was 62.5g. My husband Bjork and I live in Minnesota. So instead of pouring the boiling soup over the noodles, add the noodles to the boiling soup and let them cook for about a minute or two, then pour into a plate and let sit until they finish cooking and add veggies etc. This looks delicious! I am a curry freak. I can accept that. But regular is so, so good. Remember – anything you have. I love talking with people about food, and I'm so glad you're here. But it’s not weird – it’s so, so good. SO MANY CHOICES. Part two: the toppings. Hope you have fun with your tofu press and this recipe Brittany! I mean, really. Uuuuuuh lemongrass paste! ★☆ If you cut them “julienne style” as I suggest, they become soft but not soggy :) The thicker they’re cut the harder they’ll be of course. Preheat large pan over medium heat. It tastes great with shrimps, with white fish filets, with cubed chicken breast, with scallops. Add the onion and peppers; let cook until soft, 5 or so minutes. Did you make a recipe? . always. In fact, every other day we make something or the other using coconut. Filed Under: Fish and Seafood, Main Dish, Soups. It’s perfect for you then Madeline . I love easy soup recipes like this Coconut Curry soup. It reminds me (kind of) of khao soi which does the yellow curry thing with vegetable toppings.. Coconut Curry Soup Mix in a Jar. Yum! Add prawns and sear both sides until light golden … There are probably, like, five limitations to that rule in the whole universe, but generally speaking, you can work with what’s in your fridge right now (check out my notes in the recipe itself for specific ideas). One: yes! Pinned! Which sounds totally weird. Sooo good! I don’t have a tofu press, but when I need to press tofu I place it on a plate, place another plate on the tofu, and put some cans on top of the plate. If I had a life motto it would be coconut curry ALL the things…especially when I can put ANYTHING I have in it. This recipe calls for rice vermicelli - a. . Brush 1 tablespoon melted butter over the … The ones I used are very very thing. Hope you like it Susan! Keywords: coconut curry soup, curry soup, tofu soup, Tag @pinchofyum on Instagram and hashtag it #pinchofyum. I actually made a version of this with noodles, but it was a little too thick for me with the noodles AND the potato pureed into the broth. Thai Coconut Curry Vegetable Soup. It’s Monday, I’m down for anything curry soup! Maybe that can be Bjork’s next project. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. I am always hungry when I get home but never have everything I need for what I want to make. Pureeing veggies into soups is one of my favorite tricks to thicken it, add flavor, and just get in extra veggies. Snow peas, spinach, and chicken breast give this coconut curry chicken soup flavor, texture, and a … Well, well, well. We’d guess about 3-4 depending on the size of your potatoes. and I guess I’m actually officially going to call this the Anything-You-Have Coconut Curry Soup. I would think that without the noodles it should be easy to freeze with noodles it could become weird once you reheat because they would overcook. Random question, how do you add emojis to your blog posts?! Because when it comes to curry (or soup, actually) it’s the best when you can play with the ingredients! You can easily use frozen.