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Green Curry Coconut Lime Soup Recipe

Recipe by: Lonn Myronuk

"Creamy soup with mild spice and a zip of citrus. It is inspired by Tom Kha Gai from Laotian and Thai cuisines, but it comes together quickly from ingredients that are easily and routinely available--real Tom Kha needs fresh lemon grass, kaffir lime leaves, and galangal root, which are not always available in my locale."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook10 m
  • Ready In20 m
  • 1Warm coconut milk in a saucepan over medium heat, about 5 minutes. Whisk in green curry paste, lime juice, salt, pepper, hot sauce, and cumin. Stir in chicken, mushrooms, and white part of the green onion. Simmer soup until flavors combine, 5 to 10 minutes.
  • 2Ladle soup into bowls and garnish with remaining green onion.
Footnotes
  • Cook's Note:
  • Substitute firm tofu for the chicken if desired.
Ingredients
  • 2 servings
  • 661 cals
  • 1 (14 ounce) can coconut milk
  • 2 teaspoons Thai green curry paste
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon ground white pepper
  • 1 dash hot sauce (such as Tabasco®), or more to taste
  • 1 pinch ground cumin
  • 1 1/2 cups cubed cooked chicken
  • 1 (10 ounce) can mushroom stems and pieces, undrained
  • 1 green onion, chopped, divided
Nutrition

Amount per serving ( 5 total)

  • Calories:
    661
    33%
  • Fat:
    58.4
    90%
  • Carbs:
    14.9
    5%
  • Protein:
    34.6
    69%
  • Cholesterol:
    82
    27%

Based on a 2,000 calorie diet

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