Thai Coconut Curry Soup
This Thai Coconut Curry Soup is a simple and flavorful dish that is perfect for a quick and easy meal. The combination of coconut milk, curry paste, and chicken creates a rich and satisfying soup that is sure to please everyone at the table.
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 4
thai
curry
spicy
coconut milk
soup
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains pasta
dairy free
- 2 cups chicken broth
- 1 tablespoon fresh ginger grated
- 2 tablespoons fish sauce
- 2 14 oz cans coconut milk
- 1 tablespoon red thai curry paste i use thai kitchen brand
- 1 bunch cilantro roots
- 2 each boneless, skinless chicken breasts thinly sliced
- 1 carrot shredded
- 2 stalks of lemon grass halved lengthwise, woody leaves removed, flattend with side of kitchen knife
- 2 limes zest and juice
- 8 ounces rice noodles i like the thai kitchen stir fry noodles
- 1 cup white mushrooms thinly sliced
- 1 bunch cilantro leaves chopped
- 3 each green onions thinly sliced
- Carbohydrate 61.4079120300752 g
- Cholesterol 68.44 mg
- Fat 2.33682142857143 g
- Fiber 4.91745106762065 g
- Protein 32.0672656015038 g
- Saturated Fat 0.519731898496241 g
- Serving Size 1 1 Serving (453g)
- Sodium 1356.21719924812 mg
- Sugar 56.4904609624545 g
- Trans Fat 0.794281428571427 g
- Calories 389 calories
I've always been a huge fan of Thai food, and this Thai Coconut Curry Soup is no exception. It's a simple and flavorful dish that is perfect for a quick and easy meal. The combination of coconut milk, curry paste, and chicken creates a rich and satisfying soup that is sure to please everyone at the table.
I love that this soup is so versatile. You can easily substitute beef or shrimp for the chicken, and you can add any vegetables that you like. I also like to garnish my soup with fresh cilantro and green onions. It adds a nice pop of color and flavor.
Step-by-step
-
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro roots and chicken and saut until the chicken is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lemon grass, fish sauce, grated ginger and lime zest and juice. Simmer for 20 minutes or so.
In a separate pot, bring a potful of water to a boil and add the rice noodles, remove from heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid. Drain liquid and set aside in a separate bowl and mix in some vegetable oil to keep noodles from sticking.
Remove the lemon grass stalks from the broth and add the mushrooms. Taste and season with a touch more salt (or soy sauce) as needed. Let soup simmer another 3 minutes until the mushrooms slightly soften.
Ladle noodles into the bottom of large serving bowls and ladle the soup over the noodles. Garnish as desired with the green onions and cilantro leaves.
Serves 4
Variations: You can also substitute beef or shrimp for the chicken.
