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Green Curry-Coconut Soup

Green Curry-Coconut Soup

Green Curry-Coconut Soup

 

INGREDIENTS


  • 1 tablespoon canola oil
  • 2 cloves garlic, sliced
  • 3 tablespoons sliced gingerroot
  • 1 serrano pepper or red Thai chili pepper, sliced
  • ½ cup chopped green onion
  • 2 cups vegetable broth
  • 1 (13.5-ounce) can coconut milk
  • ½ cup HOUSE OF TSANG® Green Thai Curry Sauce
  • *½ pound chopped chicken breast, ½ pound uncooked shrimp or ½ pound mussels
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped fresh basil leaves
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons fish sauce

DIRECTIONS


1. In large Dutch oven, heat oil over medium heat.
2. Add garlic, ginger and serrano pepper and cook 2 minutes. Stir in green onion and cook 1 minute. Add broth and next 2 ingredients.
3. Bring mixture to a boil; reduce heat to medium-low and simmer 10 minutes.
4. Add either chicken, shrimp or mussels and simmer until cooked through.
5. Stir in lime juice, basil, cilantro and fish sauce.
 
 
 
 
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