Thai Coconut Curry Soup
Flavorful Green Curry soup!
Servings: 6 people
Ingredients
- 1 tablespoon olive oil
- 1 Onion diced
- 1 red bell peppers - diced
- 1-1/2 cups green beans - chopped
- 1 cup carrots - chopped
- 3 cloves garlic minced
- 1 tablespoon Fresh ginger minced
- 1/3 cup cilantro - diced
- 12 ounce jar Thai green curry simmer sauce - I use Trader Joe's brand. Instructions for making the soup without this simmer sauce are below.
- 1 - 15 ounce can coconut milk
- 1 tablespoon Green curry paste
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup soy sauce or coconut aminos
- 1/2 teaspoon fish sauce optional
- 4 cups chicken or vegetable stock
- 1 teaspoon salt - taste and adjust to your liking.
- 12 oz Ramen noodles or Rice noodles Soup can also be served over rice
- *If not using Simmer Sauce use the following additional ingredients
- 1 tablespoon Green curry paste
- 1 can coconut milk
- 1/2 jalapeno seeds removed
- inches *optional - 1 Stalk lemongrass - remove outer leaves and use only the bottom fewwith the white flesh leave whole so it can be removed - it tends to be woody.
- For garnish on top of soup:
- Roughly torn cilantro - for top of soup
- Limes - sliced for top of the soup
- Crushed nuts - peanut or cashew
Instructions
- If you are making on the stove: In a stock pot add all minced and chopped vegetables and oil and sauté until vegetables are softened. About 4-5 minutes over medium high heat.Add stock, summer sauce or curry paste and all other ingredients and simmer for about 20-30 minutes. Remove lemon grass stalk if using that. Add Ramen or rice noodles and cook for a few minutes more OR serve over cooked rice. Garnish with fresh cilantro, crushed nuts and lime wedges.
- To make in a Slow Cooker: Add all ingredients except for the noodles and the garnishes to crock pot. Cook on high for 3-4 hours or low for 6 hours. 5 minutes before serving add 12 ounces dry Ramen Noodles or Rice noodles (you don’t want to over cook them so look at cook time on package you are using and follow that cooking time) or serve over rice. Garnish with fresh cilantro, crushed nuts and lime wedges.
- To make in the instant pot: Add all ingredients except for the noodles and the garnishes to the instant pot. Cook on high pressure for 20 minutes with a quick pressure release. Once pressure is released, add noodles and they will cook in the heat of the broth OR serve over rice. Garnish with fresh cilantro, crushed nuts and lime wedges.