Welcome to this flavorful journey of creating an easy and comforting Thai Coconut Curry Chicken Soup! This delicious soup is a perfect blend of rich coconut milk, succulent chicken breast, and vibrant Thai red curry paste, making it a go-to meal for colder days. With the tantalizing aromas of lemongrass, ginger, and cilantro, this recipe will transport you straight to the heart of Thailand. Plus, it’s a dish that bursts with tropical flavors, creating a comforting, creamy delight that’s both satisfying and easy to prepare!
Introduction to Thai Coconut Curry Chicken Soup
Thai Coconut Curry Chicken Soup is a traditional Thai-inspired dish known for its harmonious balance of flavors: creamy, spicy, tangy, and savory. This particular soup is cherished not only for its comforting texture but also for the nutritional benefits that come from using fresh ingredients like ginger, lemongrass, and cilantro. It’s a delightful meal for anyone looking to experience authentic Thai cuisine at home, providing a rich, creamy base thanks to the coconut milk and a beautiful red hue from the Thai red curry paste.
The beauty of this dish lies in its versatility and ease of preparation. You can adjust the spiciness, add extra vegetables, or even use shrimp instead of chicken. This recipe is sure to become a favorite, offering a tropical escape right from your kitchen.
Ingredients for Thai Coconut Curry Chicken Soup
To create this mouthwatering Thai Coconut Curry Chicken Soup, you’ll need the following ingredients:
- 3 tablespoons Coconut Oil or Olive Oil
- 1 pound Chicken Breast, diced into 1″ cubes
- 1 medium-sized Onion, finely chopped
- 3 cloves Garlic, minced
- ½ inch Ginger, finely chopped
- 1 medium-sized Carrot, shredded
- 2 tablespoons Thai Red Curry Paste
- 1 tablespoon Palm Sugar, finely chopped or Granulated Sugar
- 1 teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- 2 stalks Lemongrass, only the bottom halves, cut into 2″ dices and roughly smashed
- 1 teaspoon Fish Sauce
- 1½ cups Coconut Milk, full cream (1 14oz can)
- ½ cup Coconut Cream (optional)
- 1 cup Chicken Broth, low sodium
- 1 teaspoon Ground Coriander
- Freshly chopped Cilantro & Lime Juice for garnish
Optional Substitutions:
- For a vegetarian version, swap chicken for tofu or chickpeas.
- For dairy-free or lower-fat options, reduce the coconut cream or use light coconut milk.
- To increase the spiciness, add diced red chili or a dash of chili oil.
How to Make Thai Coconut Curry Chicken Soup – Step by Step
Step 1: Prepare the Ingredients
Begin by finely chopping the onion, garlic, and ginger. Shred the carrot and dice the chicken breast into 1” cubes.
Step 2: Sauté the Chicken
Heat 1 tablespoon of coconut oil in a large pot over medium-high heat. Once shimmering, add the diced chicken and sauté for about 4-5 minutes, until the chicken is lightly browned on the edges. Set aside.
Step 3: Cook the Aromatics
In the same pot, add another tablespoon of coconut oil. Once hot, add the onions, garlic, and ginger. Cook for 2-3 minutes until fragrant.
Step 4: Create the Base
Add in the Thai red curry paste, kosher salt, ground black pepper, palm sugar, and ground coriander. Stir to combine and cook for an additional 1-2 minutes until the curry paste melts into the onions and garlic.
Step 5: Incorporate the Liquid Ingredients
Pour in the coconut milk and chicken broth to deglaze the pot, scraping up any browned bits. Bring the mixture to a gentle boil.
Step 6: Add the Remaining Ingredients
Return the pre-cooked chicken to the pot, along with the shredded carrots, smashed lemongrass stalks, and fish sauce. Add the coconut cream if using. Stir well to combine.
Step 7: Simmer and Serve
Cover the pot and reduce the heat to low. Simmer the soup for 15-20 minutes, allowing the flavors to meld together. Serve in individual bowls, garnished with freshly chopped cilantro and a squeeze of lime juice.
Helpful Tips for Thai Coconut Curry Chicken Soup
- Use Fresh Ingredients: Fresh ginger and lemongrass impart the best flavor.
- Balance the Spice Level: Adjust the amount of Thai red curry paste based on your preferred spiciness.
- Opt for Full-Fat Coconut Milk: For a richer and creamier texture, choose full-fat coconut milk.
Cooking Tips for the Best Thai Coconut Curry Chicken Soup
- Use a Heavy-Bottomed Pot: This helps distribute heat evenly, preventing burning or sticking.
- Crush Lemongrass Stalks: Before adding lemongrass, lightly crush the stalks to release more flavor.
- Simmer on Low Heat: Cooking on low heat allows the soup to thicken and enhances the depth of flavor.
Serving Suggestions for Thai Coconut Curry Chicken Soup
Pair this flavorful soup with the following side dishes to create a complete meal:
- Steamed Jasmine Rice or Sticky Rice
- Thai Spring Rolls
- Mango Salad
For beverages, consider serving with Thai Iced Tea or Coconut Water for a refreshing contrast.
Nutritional Information
Here’s a breakdown of the nutritional value of Thai Coconut Curry Chicken Soup per serving:
- Calories: 2146 kcal
- Total Fat: 164g
- Saturated Fat: 142g
- Cholesterol: 287mg
- Sodium: 1425mg
- Carbohydrates: 62g
- Dietary Fiber: 7g
- Sugars: 17g
- Protein: 109g
Note: Adjust the serving size for different dietary needs.
Storage and Leftovers for Thai Coconut Curry Chicken Soup
To store leftovers, allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, simply warm over low heat on the stove, stirring occasionally to maintain the creamy texture.
Frequently Asked Questions (FAQs) for Thai Coconut Curry Chicken Soup
- Can I use green curry paste instead of red?
Yes, green curry paste will give the soup a slightly different flavor but will work well as a substitute. - Is it possible to make this soup vegetarian?
Absolutely! Swap out the chicken for tofu and use vegetable broth instead of chicken broth. - What type of coconut milk should I use?
Full-fat coconut milk is recommended for a richer flavor, but you can use light coconut milk for a lower-fat version. - Can I add more vegetables?
Yes, feel free to add bell peppers, mushrooms, or spinach for additional nutrition and texture.
Related Recipes for Thai Food Lovers:
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
Conclusion
This Thai Coconut Curry Chicken Soup is a must-try recipe for anyone seeking comfort and rich flavors. Whether you’re new to Thai cooking or a seasoned chef, this dish is sure to impress. Give it a try, and let us know how it turned out! What personal touches did you add? Share your thoughts and variations in the comments below. Enjoy your culinary adventure!
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Thai Coconut Curry Chicken Soup – Easy & Creamy Recipe
Description
Welcome to this flavorful journey of creating an easy and comforting Thai Coconut Curry Chicken Soup! This delicious soup is a perfect blend of rich coconut milk, succulent chicken breast, and vibrant Thai red curry paste, making it a go-to meal for colder days. With the tantalizing aromas of lemongrass, ginger, and cilantro, this recipe will transport you straight to the heart of Thailand. Plus, it’s a dish that bursts with tropical flavors, creating a comforting, creamy delight that’s both satisfying and easy to prepare!
Ingredients
- 3 tablespoons Coconut Oil or Olive Oil
- 1 pound Chicken Breast, diced into 1” cubes
- 1 medium-sized Onion, finely chopped
- 3 cloves Garlic, minced
- ½ inch Ginger, finely chopped
- 1 medium-sized Carrot, shredded
- 2 tablespoons Thai Red Curry Paste
- 1 tablespoon Palm Sugar, finely chopped or Granulated Sugar
- 1 teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- 2 stalks Lemongrass, only the bottom halves, cut into 2” dices and roughly smashed
- 1 teaspoon Fish Sauce
- 1½ cups Coconut Milk, full cream (1 14oz can)
- ½ cup Coconut Cream (optional)
- 1 cup Chicken Broth, low sodium
- 1 teaspoon Ground Coriander
- Freshly chopped Cilantro & Lime Juice for garnish
Optional Substitutions:
- For a vegetarian version, swap chicken for tofu or chickpeas.
- For dairy-free or lower-fat options, reduce the coconut cream or use light coconut milk.
- To increase the spiciness, add diced red chili or a dash of chili oil.
Instructions
Step 1: Prepare the Ingredients
Begin by finely chopping the onion, garlic, and ginger. Shred the carrot and dice the chicken breast into 1” cubes.
Step 2: Sauté the Chicken
Heat 1 tablespoon of coconut oil in a large pot over medium-high heat. Once shimmering, add the diced chicken and sauté for about 4-5 minutes, until the chicken is lightly browned on the edges. Set aside.
Step 3: Cook the Aromatics
In the same pot, add another tablespoon of coconut oil. Once hot, add the onions, garlic, and ginger. Cook for 2-3 minutes until fragrant.
Step 4: Create the Base
Add in the Thai red curry paste, kosher salt, ground black pepper, palm sugar, and ground coriander. Stir to combine and cook for an additional 1-2 minutes until the curry paste melts into the onions and garlic.
Step 5: Incorporate the Liquid Ingredients
Pour in the coconut milk and chicken broth to deglaze the pot, scraping up any browned bits. Bring the mixture to a gentle boil.
Step 6: Add the Remaining Ingredients
Return the pre-cooked chicken to the pot, along with the shredded carrots, smashed lemongrass stalks, and fish sauce. Add the coconut cream if using. Stir well to combine.
Step 7: Simmer and Serve
Cover the pot and reduce the heat to low. Simmer the soup for 15-20 minutes, allowing the flavors to meld together. Serve in individual bowls, garnished with freshly chopped cilantro and a squeeze of lime juice.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use Fresh Ingredients: Fresh ginger and lemongrass impart the best flavor.
- Balance the Spice Level: Adjust the amount of Thai red curry paste based on your preferred spiciness.
- Opt for Full-Fat Coconut Milk: For a richer and creamier texture, choose full-fat coconut milk.
