Grove Harvest Thai Coconut Curry Soup
Soup is the ultimate comfort food, especially when the season slowly shifts from fall to winter. The air becomes colder and we tend to go into hibernation, curling up at home to avoid the inclement weather.
Offering an exotic take on traditional comfort food, this Thai Coconut Soup is a savory recipe infused with bold flavors, like ginger and curry, packing a punch! In just 30 minutes, we’ve got a perfect recipe for a cold-weather warm-up. Rain or snow, it doesn’t matter – we can’t get enough of this soup!
Thai dishes like this one have such a classic balance between seasonings, they enhance flavor rather than overpower each other. The beauty of this recipe is not only in the taste, but in the flexibility! This soup is conveniently altered to fit different taste buds. Don’t like shrimp? No worries, there are plenty of alternatives like chicken or tofu. Fish sauce can be traded for oyster sauce, and both chicken and vegetable stock are sufficient bases depending on what’s in the house! Coconut oil can easily be swapped for sesame oil, or any vegetable oils. Feel free to add more basil, green onion, or our Grove Harvest® Coconut Chips– it’s all about your flavor preference! Keep reading to find out what we did!
To start, take a large pot or deep sauté pan and add oil. Over medium heat, saute your red bell peppers for roughly 3 minutes. Add mushrooms and sauté for another 3 minutes. Mix in minced ginger and garlic, cooking for about a minute (you do not want the garlic to burn!). After 2 minutes, mix in the red curry paste. Stir in broth, soy sauce, fish sauce, coconut milk, pepper, and brown sugar. Bring the mixture to a simmer.
Now it’s time to add the shrimp! Cooking shrimp for 3 or 4 minutes – you will know when the shrimp is done because it turns pink. But be careful, over-cooking the shrimp will cause it to become rubbery! Once the shrimp is done, remove from the heat. Finish by stirring in lime juice, sliced green onions, and chopped basil. Finish it off by garnishing with Grove Harvest Coconut Chips! If you’re looking to kick it up a notch, sprinkle cayenne for some extra heat!
Yields 4 servings
Prep time: 10 minutes
Total time: 25 minutes
A large pot or large deep sauté pan
2 tbsp coconut oil (Or any vegetable oil, sesame is another great option!)
1 red bell pepper, thinly sliced
5 oz white button mushrooms, stems removed and sliced
2 tbsp garlic, minced
2 tsp ginger, minced or grated
2 tbsp red curry paste
4 cups stock (chicken or vegetable alternatives are great too)
2 tbsp soy sauce
3 tsp fish sauce (oyster sauce can also be used as a substitute)
2 (14 oz ea) cans of regular coconut milk (If you prefer thicker soups 1 can will do!)
1/4 tsp pepper
1 teaspoon brown sugar
1 lb large shrimp, deveined and peeled (cooked chicken or tofu are also great substitutes)
1 tablespoon lime juice
¼ cup green onions, sliced
2 tbsp fresh basil, chopped
Grove Harvest® Coconut Chips
- In a large pot or deep sauté pan heat oil over medium heat.
- Sauté red pepper for approximately 3 minutes.
- Add mushrooms sautéing for roughly 3 minutes.
- Mix in minced garlic and ginger cooking for 1 minute.
- Stir in your choice of stock, soy sauce, fish sauce, cans of coconut milk, brown sugar, black and pepper, allowing for the mixture to simmer.
- Add in shrimp (or another protein alternative) cooking for about 3 to 4 minutes, or until the shrimp becomes pink (over-cooking the shrimp causes rubbery texture).
- Remove from heat and stir in lime juice, green onions, and basil.
- Garnish with Grove Harvest Coconut Chips.
Recipe adapted from: Lemon Blossoms