Experience the vibrant flavors of Southeast Asia with our Coconut Curry Lime Leaf Soup. This recipe combines the rich creaminess of coconut milk, the boldness of curry spices, and the fragrant essence of lime leaves to create a soup that’s both comforting and exciting. Give it a try and transport your taste buds to tropical paradise!
Coconut Curry Lime Leaf Soup
- 3 cups coconut milk
- 2 tablespoons red curry paste
- 10 lime leaves, torn
- 1 pound chicken, diced
- 1 cup mushrooms, sliced
- 1 red bell pepper, chopped
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 cup rice noodles, cooked
- Fresh cilantro and lime wedges for garnish
- Heat a large pot over medium heat and add the coconut milk and red curry paste. Stir until well combined.
- Add the torn lime leaves, diced chicken, sliced mushrooms, and chopped red bell pepper. Cook until the chicken is cooked through.
- Stir in the fish sauce and brown sugar, adjusting the seasoning to taste.
- Serve the soup over cooked rice noodles and garnish with fresh cilantro and lime wedges.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Nutritional Information (per serving): Calories: 380, Fat: 22g, Carbohydrates: 32g, Protein: 18g