Lemongrass Coconut Curry

For a flavorful soup, this recipe is super speedy: it comes together in about 20 minutes total. A creamy coconut milk and chicken broth base is cut with green curry paste and fragrant chopped lemongrass. You’re actually enjoying lemongrass two ways because it’s an ingredient in curry paste as well. Right when all of the flavors have melded together, you add a handful of thin rice noodles. They cook instantly in the simmering broth and add satisfying substance. Fresh chile and opal basil add a final layer of flavor before serving (but regular Genovese basil works if that’s what you can find).

coconut-curry-soup-lemongrass
Photo by Greg Dupree
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  • Makes 4 (serving size: about 1 cup)
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    Nutritional Information

    Per Serving

    • Calories 336.81 calories
    • Fat 24.79 g
    • Sat Fat 19.05 g
    • Cholesterol 0 mg
    • Sodium 980.83 mg
    • Protein 3.76 g
    • Carbohydrate 28.03 g
    • Sugar 1.72 g
    • Fiber 3.63 g
For a flavorful soup, this recipe is super speedy: it comes together in about 20 minutes total. A creamy coconut milk and chicken broth base is cut with green curry paste and fragrant chopped lemongrass. You’re actually enjoying lemongrass two ways because it’s an ingredient in curry paste as well. Right when all of the flavors have melded together, you add a handful of thin rice noodles. They cook instantly in the simmering broth and add satisfying substance. Fresh chile and opal basil add a final layer of flavor before serving (but regular Genovese basil works if that’s what you can find).

Ingredients

  1. Check 1 teaspoon canola oil
  2. Check tablespoon chopped lemongrass
  3. Check 1 (13.5-oz.) can unsweetened coconut milk
  4. Check cups chicken broth
  5. Check ¼ cup green curry paste
  6. Check 2 tablespoons fresh lime juice (from 1 large lime)
  7. Check 3 ounces uncooked thin rice noodles, cooked according to package directions
  8. Check 1 Fresno chile or jalapeño, seeded and thinly sliced
  9. Check ½ cup packed fresh basil leaves
  10. Check ½ cup thinly sliced red onion

Directions

  1. Heat canola oil in a medium saucepan over medium-low. Add lemongrass, and cook, whisking often, until fragrant, about 2 minutes. Whisk in coconut milk, chicken broth, curry paste, and lime juice. Bring to a boil over medium-high, and cover. Reduce heat to medium-low, and simmer 10 minutes.
  2. Divide noodles evenly among 4 bowls. Ladle curry broth over noodles, and top with chili slices, basil, and red onion.