Thai Curry Coconut Chicken Soup

With the weather making most of society miserable right now, I thought it was high time to add a soup to the growing list of comfort foods I’ve been cooking.The only thing is, I didn’t want to do the typical chicken noodle or vegetable stew. I wanted to do something more exotic and challenging. One of my favorite soups to order on a cold, rainy night is Thai coconut curry. It has it all – sweet, sour, salty, umami. Just delicious.

Now unfortunately, this soup wasn’t as easy breezy to make as I’d hoped. But after a few attempts, I think I finally dialed it in!(Side note – never underestimate the power of fish sauce!)

Ingredients

  • 1 tablespoon olive oil
  • 1/2 thinly sliced onion
  • 1 teaspoon freshly grated or thinly sliced ginger
  • 3 cloves / teaspoons minced garlic
  • 6 tablespoons Thai red curry paste
  • 3 1/2 cups chicken broth
  • 1 1/2 cups fresh squeezed  juiced lime
  • 1 1/2 cans (13.5 ounce) of full-fat coconut milk (you can use one can, but if you like it creamier, buy the extra can just in case!)
  • 3 tablespoons fish sauce
  • 2 tablespoons lemongrass paste (or 4 stalks fresh lemongrass, chopped in 1 inch chunks
  • 2 cups cooked chicken
  • 1 handful of basil
  • 1 bunch fresh cilantro
  • 1 bunch scallions chopped, to taste
  • Lime wedges for serving

 

 

Directions

  1. Sauté half an onion until it’s soft and starting to brown. (That’s how I like it, but feel free to cook it a little less – just until translucent.)
  2. Stir in ginger, garlic and red curry paste.
  3. Add broth, water, fish sauce, lime juice and lemon grass (I used the lemongrass paste because it was easier to find at the grocery store).
  4. Bring to boil.
  5. Stir in canned coconut milk and chicken and simmer.
  6. Add in fresh basil, cilantro, and scallions.

Notes

If you like the soup a little creamier like I do, experiment with adding a little less broth and water and a little more coconut milk!

Since this is the NSNG version, we’re not putting in noodles or rice.

Because of this, I found that the soup actually tasted better the next day, after the spices had a chance to mingle and the base had a chance to thicken. So make enough for leftovers!

12 Comments

  1. Theresa Owens

    Sounds good, can’t wait to try it. The first picture shows something floating on top-mushrooms?

  2. Randy Gamage

    Tried this recipe and it is awesome! Perfect blend of ginger tang, cilantro freshness and creamy coconut. Great job tweaking this to perfection Gina! My only comment to add would be if your chicken is not cooked, don’t worry; a few minutes in the simmering soup will cook it. Also lemongrass is mentioned in the instructions but not in the ingredients- I used a 4” stock and removed it before serving.

    I highly recommend this recipe!

  3. Wayne Desaulniers

    Tried in ACS studio. Awesome job. Was great on rice. Will try it without rice next time. Congrats on website, looks good. Watch ‘Canuck and I’ yet?

  4. Jennifer Colley

    I don’t see lemongrass in the ingredient list. How much do you use?
    Can’t wait to make this!!

    • Ah good catch! So sorry about that – just fixed it! You can use 2 tbs paste or 4 fresh stalks chopped up!

  5. Would this work in a slow cooker? Like throw the raw chicken and all over ingredients in with everything else in the morning and have tasty soup for dinner?

  6. Daaaamn!!! This was another home run! Made me once again look like a pro in the kitchen. This is right up there amongst your best! Think I will throw in the shrooms and perhaps a couple other fresh veg! Thanks Gina!

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