MM-Green Kaffir Lime Curry Soup
Fragrant kaffir lime leaves and lemongrass infuse this vibrant green broth with layers of citrusy heat and aromatic spice. The gentle fire from Thai chilies builds slowly, making each spoonful more warming than the last — exactly what you crave on a chilly evening.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4 servings
Ingredients
- 4 cupschicken stock
- 2 kaffir lime leaves
- 4 green onions (white and light green parts julienned)
- 1 3- inchpiece fresh ginger (peeled and grated)
- 1 3- inchpiece lemongrass (thinly sliced)
- 1 teaspooncurry powder
- 1 teaspoonground cumin
- 1 small fresh Thai chili (seeded,ribbed, and sliced)
- 1 cupshiitake mushroom (sliced)
- 1 tablespoonThai fish sauce
- cupthinly sliced carrots
- 1 cupfresh cilantro leaves
- 2 cupscooked shredded chicken or cubed tofu
- 1/2 cupmung bean sprouts
- coarse sea salt
- 1 lime (1/2 juiced/1/2 sliced for garnish)
- cilantro leaves (whole)
- mint leaves
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Bring the chicken stock to a boil in a medium saucepan. Add the lime leaves, onions, ginger, lemongrass, curry powder, cumin, chili, mushrooms, and fish sauce. Reduce heat to a simmer. Simmer for , uncovered.
- 2
Stir in the carrots and cilantro leaves. Simmer for an additional .
- 3
Discard the lime leaves, Stir in the chicken, bean sprouts, and season with salt and lime juice. Ladle into shallow bowls. Garnish with cilantro and mint leaves, and lime wedges.