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Thai Coconut Curry Chicken Soup - Easy & Creamy Recipe

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

Scale

 

  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/thai-coconut-curry-chicken-soup-easy-creamy-recipe/