Best 4 Green Curry Coconut Lime Soup Recipes

Craving a flavorful and exotic dish that tantalizes your taste buds? Look no further than the Green Curry Coconut Lime Soup. This delectable soup is a harmonious blend of zesty green curry paste, rich coconut milk, and a hint of zesty lime, creating a symphony of flavors that will transport you to the vibrant streets of Southeast Asia. This article presents a collection of delectable recipes that showcase the versatility of this vibrant soup. From a classic Green Curry Coconut Lime Soup recipe that captures the authentic taste of Thai cuisine to a tantalizing Vegan Green Curry Coconut Lime Soup that caters to plant-based preferences, we have something for every palate. Whether you're a seasoned home cook or just starting your culinary journey, our easy-to-follow recipes will guide you through the process of creating this exceptional dish. So, get ready to embark on a culinary adventure and savor the vibrant flavors of the Green Curry Coconut Lime Soup.

Here are our top 4 tried and tested recipes!

COCONUT-LIME CHICKEN CURRY SOUP

Coconut-Lime Chicken Curry Soup image

I created this chicken recipe to replicate the flavors of my favorite curry dish-slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories Lunch

Time 4h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

2 cans (13.66 ounces each) light coconut milk
2 cans (4 ounces each) chopped green chiles
8 green onions, sliced
2 teaspoons grated lime zest
1/2 cup lime juice
1/4 cup sweet chili sauce
6 garlic cloves, minced
4 teaspoons curry powder
1/2 teaspoon salt
2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
3 cups cooked basmati rice
Minced fresh cilantro

Steps:

Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.

Nutrition Facts : Calories 356 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 455mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

CHICKEN CURRY SOUP WITH COCONUT AND LIME

Chicken Curry Soup with Coconut and Lime image

Chicken Curry Soup recipe with Coconut and Lime. Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.

Provided by Sue Ellison

Categories Soup/Stew Chicken Lime Coconut Curry Bon Appétit Colorado

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 14 1/2-ounce can low-salt chicken broth
1 13 1/2- to 14-ounce can unsweetened coconut milk
1/2 tablespoon curry powder
1 jalapeño chili, seeded, minced
4 boneless skinless chicken breast halves, cut into 3/4-inch pieces
2 tablespoons fresh lime juice
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 cup freshly cooked white rice
Lime wedges

Steps:

Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper.
Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.

THAI (GREEN CURRY COCONUT) SOUP

Thai (Green Curry Coconut) Soup image

This has wonderful Thai creamy flavour. Don't let the long list of ingredients deter you. It's very easy to make and the veggies can be substituted for whatever you have on hand.

Provided by Pam 5

Categories One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon butter
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 1/2 red onions, chopped
2 celery ribs, chopped
2 large carrots, sliced thin
10 large mushrooms, sliced
1/2 red pepper, chopped
1/2 stalk lemongrass, minced
1 cup kale or 1 cup spinach leaves, chopped
1 cup green beans, trimmed and cut in half
2 cups cooked cubed chicken
2 (450 ml) cans coconut milk
900 ml chicken broth or 900 ml vegetable broth
1 tablespoon green curry paste
1/3 cup fresh cilantro, chopped
1 teaspoon fish oil

Steps:

Melt butter in large stock pot.
Add garlic, ginger, onions, celery and cook until tender.
Add the rest of the vegetables and simmer 10 minutes longer.
Add the broth, milk and curry paste.
Simmer for 15 minutes.
Add fish oil and cilantro to taste.

Nutrition Facts : Calories 297.6, Fat 27.3, SaturatedFat 22.9, Cholesterol 8.1, Sodium 401.8, Carbohydrate 11.3, Fiber 2, Sugar 3.6, Protein 6.7

THE BEST THAI COCONUT SOUP

The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Choose the right vegetables: The vegetables you use in your green curry coconut lime soup are important for both flavor and texture. Some good options include bamboo shoots, bell peppers, carrots, and zucchini.
Use fresh herbs: Fresh herbs, such as cilantro, basil, and mint, can really brighten up the flavor of your soup. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
Don't be afraid to adjust the spice level: Green curry paste can be quite spicy, so be sure to adjust the amount you use to your own taste. If you like your soup mild, you can use less paste. If you like it spicy, you can use more.
Serve with rice or noodles: Green curry coconut lime soup is traditionally served with rice or noodles. This helps to soak up the delicious broth and makes the soup more filling.

Conclusion:

Green curry coconut lime soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its creamy broth, tender vegetables, and fragrant herbs, this soup is sure to please everyone at the table. So next time you're looking for a new soup recipe to try, give this one a try. You won't be disappointed!