Spicy Thai Coconut Chicken Soup
For national soup month, I came up with a soup recipe every day, and this was my favorite. So easy with just a touch of special Thai flavors I used whole coconut milk, not lite. It made a big difference.
For national soup month, I came up with a soup recipe every day, and this was my favorite. So easy with just a touch of special Thai flavors I used whole coconut milk, not lite. It made a big difference.
- 1 large onion chopped
- 3/4 teaspoon salt
- 2 garlic cloves minced
- 3 tablespoons cornstarch
- lime wedges
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1 pound boneless skinless chicken breasts, cut into 3/4-i
- 3 tablespoons peanut or canola oil divided
- 1 small jalapeno pepper seeded and minced
- 2 teaspoons red curry powder
- 1 teaspoon sriracha chili sauce
- 1 can (13.66 ounces) light coconut milk
- 1 carton (32 ounces) chicken broth
- 2 cups thinly sliced chinese or napa cabbage
- 1 cup thinly sliced fresh snow peas
- thinly sliced green onions
- Carbohydrate 7.21653833411614 g
- Cholesterol 0 mg
- Fat 6.9543366666671 g
- Fiber 1.39979999874807 g
- Protein 0.771486666668897 g
- Saturated Fat 1.18122833333341 g
- Serving Size 1 1 servings (2 quarts) (137g)
- Sodium 4.02483333341053 mg
- Sugar 5.81673833536807 g
- Trans Fat 0.390674999999999 g
- Calories 90 calories
Step-by-step
- Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot.
- In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes.
- Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.
Choosing Full-Fat Coconut Milk
Swapping light coconut milk for full-fat canned coconut milk fundamentally changes the body of the broth, providing the necessary lipids to carry fat-soluble spices like turmeric and red curry powder without breaking. Standard light coconut milk contains significantly more water and fewer milk solids, which results in a thin broth that fails to cling to the chicken and vegetables. When simmering soups containing canned coconut milk, maintain a gentle bubble rather than a rolling boil to prevent the coconut proteins from curdling and separating into an oily film.Managing the Cornstarch Coating
Tossing the 1-pound chicken breast pieces in 3 tablespoons of cornstarch before searing creates a protective barrier that seals in internal moisture while thickening the final broth. Heat 2 tablespoons of oil in a 6-quart stockpot over medium-high heat until it shimmers, then brown the poultry for 2 to 3 minutes per batch to develop Maillard browning without overcooking the interior. Overcrowding the stockpot causes the chicken to steam instead of sear, releasing excess liquid that washes away the cornstarch coating before it can form a crust.Staggering Vegetable Additions
Adding the 2 cups of thinly sliced Napa cabbage and 1 cup of snow peas during the final 3 to 4 minutes of simmering preserves their cellular structure and vibrant green color. Cruciferous vegetables cooked too early in acidic broths turn drab and mushy due to the breakdown of chlorophyll and cell walls. When preparing smaller batches for fewer diners, reduce the liquid quantities proportionally while maintaining the same 20-minute simmering window for the aromatic base to ensure the flavors meld properly.
