Best Curried Coconut Egg Drop Soup Recipes
15-MINUTE COCONUT CURRY NOODLE SOUP
This coconut curry noodle soup is an incredibly delicious, restaurant-quality meal that takes only 15 minutes from start to finish. Make this soup at home!
Provided by Sarah
Categories Noodle Soup
Time 15m
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
- Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
- (Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).
Nutrition Facts : Calories 634 kcal, Carbohydrate 57 g, Protein 23 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 74 mg, Sodium 1210 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CURRIED CARROT AND COCONUT SOUP
There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.
Provided by Mark Bittman
Categories dinner, lunch, quick, weeknight
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram
CURRIED COCONUT EGG DROP SOUP
This is a little spicy, a little coconutty, and super yummy!
Provided by lellewynn
Categories Curry Soup
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Bring chicken broth, coconut milk, green onion, cilantro, curry powder, chili powder, and ground ginger to a boil in a saucepan; lower heat and simmer.
- Slowly drizzle beaten egg in thin ribbons into soup using a fork, whisking until egg is cooked, 2 to 3 minutes.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 5.8 g, Cholesterol 186 mg, Fat 29.3 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 23 g, Sodium 92.2 mg, Sugar 0.8 g
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