Directions In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved. Meanwhile, prepare ...
A final drizzle of coconut milk adds a lush finish, while lime juice and fresh cilantro brighten everything up. Serve with warm charred naan for dunking. Check out more of our favorite soup tips.