Description
This Thai Coconut Chicken Soup is a comforting and flavorful dish featuring tender chicken simmered in a fragrant broth enriched with Thai red curry paste, creamy coconut milk, and fresh lime juice. Perfect for a quick, satisfying meal with authentic Southeast Asian flavors, it’s enhanced with fresh cilantro and balanced with a touch of light brown sugar.
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
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
- salt and black pepper, to taste
Protein
- 1 pound chicken breasts
Garnish
- 1/4 cup freshly chopped cilantro
Instructions
- Heat the oil and sauté onions: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent, creating a flavorful base for the soup.
- Add curry paste and ginger: Stir in the Thai red curry paste and freshly grated ginger, cooking for about 30 seconds to release their aromatic flavors without burning.
- Add liquids and chicken: Pour in the chicken broth and full-fat coconut milk, then add the chicken breasts to the pot along with the fresh lime juice and light brown sugar. Bring the mixture to a boil.
- Simmer until chicken cooks: Reduce the heat to low and simmer the soup gently for 15 minutes, or until the chicken is completely cooked through and tender.
- Shred the chicken: Remove the chicken breasts from the pot and place them in a bowl. Use two forks to shred the chicken into bite-sized pieces.
- Combine and season: Return the shredded chicken to the pot. Stir in the freshly chopped cilantro and season the soup with salt and black pepper to taste.
- Serve and enjoy: Serve the soup hot, optionally accompanied by freshly cooked noodles or rice to create a complete meal full of classic Thai flavors.
Notes
- For a spicier soup, add extra Thai red curry paste or a few slices of fresh chili.
- You can substitute chicken thighs for breasts for a richer flavor and more tender meat.
- Serve with jasmine rice or rice noodles to make the dish more filling.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If you prefer a thicker soup, simmer it a little longer uncovered to reduce the liquid.
