Description
This Thai Coconut Chicken Soup is a fragrant and flavorful dish that combines creamy coconut milk, aromatic red curry paste, fresh ginger, and tender shredded chicken. Perfect for a comforting meal, it comes together quickly in about 30 minutes and serves six people. The soup offers a harmonious blend of spicy, tangy, and slightly sweet notes balanced by fresh cilantro and lime juice.
Ingredients
Scale
Soup Base
- 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
Chicken and Seasoning
- 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 Oil and Sauté Onion: Heat vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until it becomes soft and translucent.
- Add Curry Paste and Ginger: Stir in the Thai red curry paste and freshly grated ginger. Cook for about 30 seconds to release the aromatic flavors.
- Simmer Soup with Chicken: Pour in the chicken broth and coconut milk. Add the whole chicken breasts along with the fresh lime juice and light brown sugar. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes or until the chicken is fully cooked through.
- Shred Chicken: Remove the cooked chicken breasts from the pot and place them in a bowl. Use two forks to shred the meat finely.
- Finish Soup and Serve: Return the shredded chicken to the pot. Stir in the freshly chopped cilantro and season with salt and black pepper to taste. Serve hot, ideally with freshly cooked noodles or rice for a complete meal. Enjoy!
Notes
- You can adjust the level of spiciness by adding more or less red curry paste.
- Use full-fat coconut milk for a richer texture and flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with cooked jasmine rice or rice noodles to make it more filling.
- For a gluten-free option, ensure the red curry paste does not contain gluten additives.
