Green Curry Coconut Lime Soup

Green Curry Coconut Lime Soup

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.

Active Time
10 mins
Total Time
20 mins
Yield
2 servings

How to Make It

1. Step
Warm 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.
2. Step
Ladle soup into bowls and garnish with remaining green onion.

Ingredients

  • 1 (14 ounce) can coconut milk
  • 2 teaspoons Thai green curry paste
  • 2 teaspoons lime juice
  • ¼ teaspoon salt, or to taste
  • ? teaspoon ground white pepper
  • 1 dash hot sauce (such as Tabasco®), or more to taste
  • 1 pinch ground cumin
  • 1?½ cups cubed cooked chicken
  • 1 (10 ounce) can mushroom stems and pieces, undrained
  • 1 green onion, chopped, divided

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