Coconut Curry Soup
This coconut curry soup, tangy with freshly squeezed lime juice, is full of delicious vegetables. The broth can be enhanced with fresh lemongrass, kaffir lime leaves and Thai basil or cilantro. Add chicken for a heartier version.
Coconut Curry Soup
This coconut curry soup, tangy with freshly squeezed lime juice, is full of delicious vegetables. The broth can be enhanced with fresh lemongrass, kaffir lime leaves and Thai basil or cilantro. Add chicken for a heartier version.
Servings Prep Time
6 10minutes
Cook Time
25minutes
Servings Prep Time
6 10minutes
Cook Time
25minutes
Ingredients
  • 1tbsp KA–ME® Stir-Fry Oil
  • 4large garliccloves, peeled and finely chopped
  • 1smallred onion, peeled and finely chopped
  • 17.8 oz jar red curry sauce
  • 1quart low-sodiumchicken stock
  • 214 oz cansKA–ME® Coconut Milk
  • 2limes worth oflime juice
  • 1/4cup palm sugar, maple sugar or light brown sugar
  • 3tbsp KA–ME® Fish Sauce
  • 11-pound bag frozen mixed vegetables(diced or cut)
  • 115 oz can navy beans
  • 1/2bunch fresh mint orfresh cilantro, leaves only
Instructions
  1. Heat a large stockpot over high heat. Add KA–ME Stir-Fry Oil and stir-fry garlic and onions until golden. Add curry and continue to stir-fry. Add chicken stock, KA–ME Coconut Milk, lime juice, sugar and KA–ME Fish Sauce and bring to a boil.
  2. Reduce heat to medium-low, add frozen vegetables and navy beans, and cook for an additional 15 minutes.
  3. Serve in individual bowls; garnished with a generous amount of freshly torn mint or cilantro leaves.