Description
This Thai Coconut Soup is a rich and flavorful dish combining creamy coconut milk, fragrant ginger, garlic, and red curry paste with tender chicken, mushrooms, and bell pepper. Infused with lime juice and fresh cilantro, it offers a perfect balance of spicy, savory, and tangy flavors. Ideal for a comforting meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 1 tablespoon coconut oil
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 2 (13.5 oz) cans full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Main Ingredients
- 2 cups cooked shredded chicken or raw thinly sliced chicken breast
- 1 cup sliced mushrooms (shiitake or button)
- 1 red bell pepper, thinly sliced
Final Touches
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- Salt to taste
- Optional: chili flakes for heat
Instructions
- Heat the Aromatics: In a large pot, heat the coconut oil over medium heat. Add the grated ginger and minced garlic, sautéing for about 30 seconds until fragrant but not browned.
- Add Curry Paste: Stir in the red curry paste and cook for another minute. This step helps deepen the flavors and coats the aromatics with the spice.
- Simmer Broth: Pour in the chicken broth and bring the mixture to a simmer, allowing the flavors to meld together.
- Add Coconut Milk and Seasonings: Stir in the full-fat coconut milk, fish sauce, and brown sugar, blending well into the broth.
- Add Chicken and Vegetables: Incorporate the cooked shredded chicken or raw thinly sliced chicken breast, sliced mushrooms, and thinly sliced red bell pepper into the pot.
- Cook Until Tender: Let the soup simmer gently for 10 to 12 minutes, or until the vegetables are tender and the chicken is cooked through if raw was used.
- Finish with Lime and Cilantro: Stir in the lime juice and chopped cilantro, enhancing the soup with fresh bright notes.
- Season and Serve: Taste the soup and adjust seasoning with salt or extra lime juice as needed. Serve hot, optionally garnished with additional cilantro or chili flakes for heat.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth, replace chicken with tofu, and use soy sauce or tamari instead of fish sauce.
- This soup pairs wonderfully with jasmine rice or rice noodles to make the meal more filling and satisfying.
- Adjust chili flakes according to your heat preference.
