Coconut Curry Soup
This delicious pork or chicken coconut curry soup can be made in under 30-minutes. It's dairy and gluten free and out of this world good.
Ingredients
Chicken or Pork Marinade:
- 1 ½ pounds boneless skinless chicken or pork see note
- 1 tablespoon brown sugar
- ½ tablespoon curry powder see note
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon water
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice about 1 medium lime
- 1 tablespoon fish sauce see note
For Curry Soup:
- 1 tablespoon olive oil
- 1 red bell pepper, finely chopped
- ½ cup diced yellow onion about ½ medium onion
- 2 cups low sodium chicken broth see note
- 1 14-ounce can coconut milk
- 1 cup frozen peas
- ¼ cup chopped fresh cilantro
For Serving:
- 4-5 cups hot, cooked rice
Instructions
Chicken or Pork Marinade:
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Trim fat from meat and cut into 1-inch pieces and place in medium bowl. Add brown sugar, curry powder, cayenne pepper, salt, black pepper, water, olive oil, fresh lime juice, and fish sauce. Toss to coat meat evenly. Refrigerate meat for at least 10 minutes to tenderize.
For Curry Soup:
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While meat is marinating add 1 tablespoon olive oil to a large dutch oven or saucepan and heat over medium high heat.
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Add chopped bell peppers and onions and saute for about 5 minutes until vegetables are tender.
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Stir in chicken broth and canned coconut milk. Heat to a boil.
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Add marinated meat plus all of the juices and cook for 5 to 10 minutes or until meat is cooked through and no longer pink in the center.
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Add frozen peas, chopped cilantro, and additional salt, pepper, curry powder to taste, if needed. Serve over a scoop or two of hot, cooked rice.
Recipe Notes
1. This recipe can be made with boneless, skinless chicken breasts, boneless chicken thighs, or pork sirloin tip roast (that I buy in a two pack from Costco).
2. Not all curry powders are created equal — use a curry powder that you like the flavor of. We love the sweet curry powder from Penzey’s spices.
3. We've tried lots of brands of coconut milk and the Chaokoh brand is one of our favorites (we buy it at a local Asian market).
4. If you've never used fish sauce, it may seem like a weird ingredient, but adds a really good flavor to curry dishes. I use this Thai style fish sauce (Lucky brand). You could probably get away with leaving it out (just add a bit more salt) and this soup would still be really good, but I like the flavor it adds.
5. For the chicken broth I use 2 cup water + 1 teaspoon of this chicken bouillon substitute.
6. Variations: other vegetables could definitely be added to this soup - carrots, potatoes, corn, etc.