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We hope you got benefit from reading it, now let’s go back to thai coconut curry soup recipe. To cook thai coconut curry soup you need 18 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Thai Coconut Curry Soup:

1. You need 1 large package Turkey fillets
2. Prepare 2 (900 ml) Chicken Broth
3. Take 2 cans (500 ml) Coconut Milk
4. Provide 1 bunch Carrots
5. You need 2 Broccoli crowns
6. Provide 2 Red Peppers
7. Get 2 packages Oyster mushrooms
8. You need 1 stalk fresh lemongrass
9. Get 1 handful Thai birdseye chiles
10. You need 4 Green chiles
11. Get 2 small Shallots
12. You need 1 small bunch Cilantro leaves
13. Provide 3-4 Kaffir lime leaves
14. Take 1/2 jar Hot chili paste (I use Patak's as it has a great flavor)
15. Use 3 tablespoons Hot curry powder
16. Take 1 teaspoon Cumin
17. Take 1 teaspoon cayenne pepper
18. Provide 1 tablespoon chili powder

Instructions to make Thai Coconut Curry Soup:

1. Add chicken broth and coconut milk to a large pot & bring to a low boil.
2. Cut lemongrass into small 3cm strips, add to pot.
3. While waiting for broth to boil chop into bite size pieces: - Carrots, Broccoli, Red Peppers, Oyster Mushrooms
4. Add lime leaves, cilantro, chili paste, curry powder, cumin, cayenne pepper, chilli powder to pot.
5. Dice birdseye and green chiles, shallots, add to pot.
6. Once on a low boil, cut Turkey fillets into thin bite-size strips, add to pot. Boil for 10 minutes or until Turkey is cooked through.
7. Add Broccoli, boil for another 5 minutes.
8. Add Carrots, boil for 10 minutes.
9. Add Red Peppers, Oyster mushrooms, low boil for 5-10 minutes or until slightly cooked.
10. Stir & serve. Garnish with cilantro leaves

An amazing quick and easy Thai Coconut Soup MADE FROM SCRATCH with easy to find ingredients!! The coconut milk soup broth is can't-stop-eating-it-delicious, made as spicy or as mild as you want. Loaded with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations. If using the stovetop method: Heat the oil in a large soup pot over medium heat. Add in the ginger and curry paste and stir to combine with the onion and garlic.

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