Description
A flavorful and creamy Thai Coconut Chicken Soup combining the richness of coconut milk with the spiciness of red curry paste and freshness of lime and cilantro. This comforting soup is easy to prepare in about 30 minutes and perfect for a warming meal served with noodles or rice.
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 onion: In a large pot over medium heat, warm 1 tablespoon of vegetable oil. Add the chopped onion and cook for 3 to 4 minutes until it becomes soft and translucent.
- Add curry paste and ginger: Stir in 1/4 cup Thai red curry paste and 1 tablespoon freshly grated ginger, cooking for about 30 seconds to release their fragrant aromas.
- Add liquids and chicken: Pour in 4 cups of chicken broth, 1 can (14 oz) of full-fat coconut milk, 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 the heat to a gentle simmer and cook for 15 minutes, or until the chicken breasts are fully cooked through.
- Shred the chicken: Remove the cooked 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, and season with salt and black pepper to taste. Stir well.
- Serve: Ladle the soup into bowls and serve hot with freshly cooked noodles or rice. Enjoy the comforting flavors!
Notes
- For extra heat, add more Thai red curry paste or a dash of chili flakes.
- Use bone-in chicken breasts for a deeper flavor if desired.
- Adjust lime juice and brown sugar according to your taste preference for balance of tanginess and sweetness.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Serve with jasmine rice or rice noodles for a complete meal.
