Thai Coconut Chicken Soup Recipe
This Thai Coconut Chicken Soup is a comforting and flavorful dish featuring tender chicken breasts simmered in a rich and creamy coconut milk broth infused with red curry paste, ginger, and fresh lime juice. Garnished with vibrant cilantro, this soup offers a perfect balance of spicy, sour, and slightly sweet flavors, making it an ideal meal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Soup Base
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- ¼ cup Thai red curry paste
- 1 tablespoon freshly grated ginger
- 4 cups chicken broth
- 1 (14-ounce) can full-fat coconut milk
Main Ingredients
- 1 pound chicken breasts
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
Garnish and Seasoning
- ¼ cup freshly chopped cilantro
- Salt and black pepper, to taste
Instructions
- Heat the oil and soften onions: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent, which builds the foundation of flavors for the soup.
- Add curry paste and ginger: Stir in ¼ cup of Thai red curry paste and 1 tablespoon of freshly grated ginger. Cook for 30 seconds to allow the spices to release their aromas and intensify the broth’s flavor.
- Combine liquids and chicken: Pour in 4 cups of chicken broth and 1 (14-ounce) can of full-fat coconut milk. Add 1 pound of chicken breasts, 2 tablespoons of fresh lime juice, and 1 tablespoon of light brown sugar. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Simmer and cook chicken: Let the soup simmer for about 15 minutes or until the chicken breasts are fully cooked through and tender. This allows the flavors to meld and the chicken to absorb the fragrant broth.
- Shred the chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. This step ensures the chicken is evenly distributed in the soup for a satisfying texture.
- Finish the soup: Return the shredded chicken to the pot. Stir in ¼ cup of freshly chopped cilantro and season with salt and black pepper to taste. Serve hot alongside freshly cooked noodles or steamed rice for a complete meal.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- Adjust the amount of red curry paste according to your preferred spice level.
- For a lighter version, use light coconut milk instead of full-fat.
- Add vegetables like mushrooms or bell peppers for extra nutrition and flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
Find it online: https://flavorspath.com/thai-coconut-chicken-soup-recipe/
