While soup is typically a comfort food for the fall and winter months, it can be just as comforting in warmer weather. The bright and pungent flavors in this lemongrass-infused coconut curry soup are perfect for days when you want a light yet flavorful meal. This is a simple dish that makes for easy cleanup. Happy cooking!
2 cans full-fat coconut milk
2 ½ cups chicken or vegetable broth
2 tbsp extra light olive oil or grapeseed oil, or preferred cooking oil
2 tbsp red curry paste
2-4 dried Thai chiles or 1 jalapeno, sliced (remove seeds for less heat)
3 tbsp fish sauce
½ tsp Himalayan pink salt
1 ½ tsp brown sugar
2 ½ c sliced mushrooms
1 thumb of ginger, thinly sliced
3 cloves of garlic, minced
2 tsp crushed red pepper
3 limes, juiced, 1 tsp zest
1 shallot, finely diced
1 stalk of lemongrass, pounded and sliced into 2-inch pieces
1 bunch green onions, sliced
Cilantro to garnish
Large pot or dutch oven
Wooden or bamboo spatula
Garlic mincer (optional)
Microplane or grater
1. Build foundation for soup: Heat oil in a large pot on medium heat. Once oil begins to shimmer, add shallot, garlic, ginger, lemongrass, chiles, and red curry paste and saute. After 4 minutes or once onions are soft, add chicken broth and bring broth to a boil. 2. Simmer and strain:Once broth is boiling, reduce heat and simmer for four minutes. Using a strainer, strain shallot, garlic, ginger, and lemongrass and add broth back to the pot. 3. Add more spice: Next, whisk in coconut milk, then add mushrooms, red pepper flakes, and sugar. Simmer for about five minutes, then add fish sauce, lime zest, and lime juice. Continue to simmer for another 2 minutes.
4. Taste: Taste and adjust seasoning as necessary. Garnish with green onions and cilantro. Serve with jasmine rice.