Thai Coconut Curry Basil Soup

Thai Coconut Curry Basil Soup

If you love Thai food, like I do, you will most likely enjoy this easy to make soup. You could make this a noodle bowl simply by adding some of your favorite pasta noodles (pre-cooked) to the soup. My favorite noodle would be a wide variety.

Other additions might be 1/2-inch slices of Japanese eggplant, one of my favorite foods, any kind of mushroom, and/or celery, sliced on the diagonal.

2 1/2 cups traditional chicken bone stock (get the recipe here) 1 cup coconut milk
1 stalk lemongrass, peeled and sliced
1 garlic clove, finely chopped
1/4 tsp cayenne pepper
2 tbsp Thai red or yellow curry paste
2 cups diced cooked chicken or pork
1 medium carrot, peeled and grated or sliced thin
2 cups shredded fresh spinach
2 green onions, sliced diagonally
1/4 cup chopped fresh Thai basil

1. In a medium saucepan, combine stock, coconut milk, lemongrass and garlic.
2. Add curry paste and mix well into stock/coconut misture
3. Cover and cook 10 minutes over medium-high heat.
4. Add cayenne pepper, chicken, carrot and spinach.
5. Cover and continue cooking 5 minutes.
6. Add green onions and Thai basil just before serving.
Serves 4 - 6 people.


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Sharon Kaufman
Jesus Christ has been my Savior since 1975. Robert, the wonderful man that God provided to love me has been my husband for 48 of those years. We have five grown children, with children of their own. Of course, that means that we have grandchildren - ten to be exact, and nine great-grandchildren with another one on the way. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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