Description
This Thai Coconut Chicken Soup is a rich and flavorful dish that combines the creamy texture of coconut milk with the zesty punch of Thai red curry paste and fresh ginger. It’s a comforting, aromatic soup perfect for a quick yet satisfying meal, featuring tender shredded chicken, tangy lime juice, and fresh cilantro for a burst of freshness.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1/4 cup Thai red curry paste
- 1 tablespoon freshly grated ginger
- 4 cups chicken broth
- 1 (14-ounce) can full-fat coconut milk
- 1 pound chicken breasts
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
- 1/4 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.
- Add curry paste and ginger: Stir in 1/4 cup Thai red curry paste and 1 tablespoon freshly grated ginger. Cook for 30 seconds to release the flavors.
- Add liquids and chicken: Pour in 4 cups chicken broth and 1 (14-ounce) can of full-fat coconut milk. Add 1 pound of chicken breasts, 2 tablespoons fresh lime juice, and 1 tablespoon light brown sugar. Bring the mixture to a boil.
- Simmer the soup: Reduce heat to a simmer and cook for 15 minutes, or until the chicken breasts are fully cooked through.
- Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks.
- Combine and season: Return the shredded chicken to the pot. Add 1/4 cup freshly chopped cilantro. Season the soup with salt and black pepper to taste.
- Serve: Serve the soup hot over freshly cooked noodles or rice for a complete meal. Enjoy your delicious Thai Coconut Chicken Soup!
Notes
- You can adjust the level of spiciness by varying the amount of Thai red curry paste.
- Use full-fat coconut milk for the best creamy texture and flavor.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Serving with jasmine rice or rice noodles complements the soup beautifully.
