Quick Coconut Curry Soup

Prep 15 min
Total 20 min
Ingredients 8
Servings 6

This Thai-flavored soup with coconut milk, curry paste and ginger is delicious. A tasty meal ready in just 20 minutes! MORE+ LESS-

By Pillsbury Kitchens

Updated February 6, 2018

Make with

Progresso Broth

Ingredients

cans (14 oz each) coconut milk (not cream of coconut)

cups Progresso™ chicken broth (from 32-oz carton)

tablespoons Thai red curry paste

tablespoon grated fresh gingerroot

cups shredded deli rotisserie chicken

cups broccoli florets

small red bell pepper, cut into 1-inch slices

Lime wedges, if desired

Steps

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1

In 3-quart saucepan, mix coconut milk, chicken broth, red curry paste and gingerroot. Heat to boiling over medium-high heat.
2

Stir in chicken, broccoli and bell pepper; cook over medium heat 7 to 10 minutes or until broccoli is crisp-tender. Serve with lime wedges.

Expert Tips

Purchase broccoli florets that have already been cut for convenience.
Like it spicier? Serve with Sriracha sauce or add additional Thai red curry paste.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 280

% Daily Value

Total Fat: 31g; 48%
Saturated Fat 25g 127% Trans Fat 0g
Cholesterol: 40mg; 13%
Sodium: 820mg; 34%
Potassium: 660mg; 19%
Total Carbohydrate: 14g; 5%
Dietary Fiber 3g 12% Sugars 8g
Protein: 17g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 50%; 50%
Calcium: 4%; 4%
Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This coconut curry soup calls for red curry paste, but there are actually a few different types of curry pastes used in Thai cuisine. (Curry paste should not be confused with curry powder, which is a dried spice mixture that is a staple ingredient in Indian cooking.) In addition to red curry paste, which is often the spiciest, green curry paste and yellow curry paste are also common. As they vary in color, they also very in taste and heat level, so we would recommend not subbing one for another—use the paste that the recipe suggests. Curry paste is often mixed with coconut milk in recipes (like this one), and curry dishes tend to also feature a protein like chicken or shrimp and various vegetables. This coconut curry soup is super quick, thanks to already-cooked rotisserie chicken. Chicken is a staple protein in all kinds of soups—check them all out here! And just when you think you’re bored of soup, try changing up with toppings to take things up a notch.