Green Curry Coconut Lime Soup

Green Curry Coconut Lime Soup

Green Curry Coconut Lime Soup

  • Prep

    10 m

  • Cook

    10 m

  • Ready In

    20 m

Recipe By:Lonn Myronuk
“Creamy soup with mild spice and a zip of citrus. It is inspired by Tom Kha Gai from Laotian and Thai cuisines, but it comes together quickly from ingredients that are easily and routinely available–real Tom Kha needs fresh lemon grass, kaffir lime leaves, and galangal root, which are not always available in my locale.”


  • 1 (14 ounce) can coconut milk
  • 2 teaspoons Thai green curry paste
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon ground white pepper
  • 1 dash hot sauce (such as Tabasco(R)), or more to taste
  • 1 pinch ground cumin
  • 1 1/2 cups cubed cooked chicken
  • 1 (10 ounce) can mushroom stems and pieces, undrained
  • 1 green onion, chopped, divided


  1. Warm coconut milk in a saucepan over medium heat, about 5 minutes. Whisk in green curry paste, lime juice, salt, pepper, hot sauce, and cumin. Stir in chicken, mushrooms, and white part of the green onion. Simmer soup until flavors combine, 5 to 10 minutes.
  2. Ladle soup into bowls and garnish with remaining green onion.

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