Red Curry Soup

Red Curry Coconut Soup

Craving the taste of curry? This creamy Red Curry Coconut Soup will warm anyone up even on the coldest of days!

This recipe stars U.S.-grown medium-grain white rice and comes to us from our friend @nutrition_by_meagan in partnership with RD Blogger and USA Rice.

  • Servings
    4 bowls
  • Prep Time
    15 min
  • Cook Time
    30 min
  • Total Time
    45 min

Ingredients

  • 1 cup medium-grain white rice, uncooked
  • 2 tbsp olive oil
  • 1 thinly sliced red bell pepper
  • 1 cup whole shiitake mushrooms
  • 1 tbsp fresh grated ginger
  • 1 tbsp minced garlic
  • 2 tbsp red curry paste
  • 2 tbsp peanut butter
  • 13.5 fl oz (1 can) of unsweetened coconut milk
  • 2 cups vegetable broth 
  • 2 tbsp fish sauce 
  • 1 tsp lemongrass paste
  • Juice of 1 lime 
  • 1 tbsp black sesame seeds
  • 2 tbsp green onion
  • Lime wedges
 

Directions

  • Bring water to a boil and cook U.S.-grown medium-grain white rice according to package instructions, set aside.
  • To a large pot over medium heat add 2 tbsp olive oil, 1 thinly diced red bell pepper, and 1 cup whole shiitake mushrooms.
  • Sauté for 5-8 minutes until softened and add 1 tbsp fresh grated ginger, 1 tbsp minced garlic, 2 tbsp red curry paste, 2 tbsp peanut butter, and 13.5 fl oz (1 can) of unsweetened coconut milk.
  • Stir together until there are no chunks of coconut or curry paste and broth is one consistent texture.
  • Add 2 cups vegetable broth, 2 tbsp fish sauce, 1 tsp lemongrass paste, and juice of 1 lime. 
  • Pack 3/4-1 cup of rice in a small bowl to mold, turn upside down and add to the center of a large bowl for serving.
  • Pour the soup over the rice and top with black sesame seeds and green onion, serve with fresh lime, and enjoy!