Coconut Curry Chicken Soup
Nothing calms the soul more than a bowl of warm soup, and our Coconut Curry Chicken Soup is the ideal bowl hug. This meal achieves a lovely balance between comfort food and unusual flavours by combining the warm, aromatic depth of red curry with the creamy richness of coconut milk.
In addition to being wonderfully flavourful, this soup is surprisingly simple to prepare and is full of succulent chicken, healthy vegetables, and a touch of lime. This one-pot miracle only takes around 30 minutes to prepare, making it a great option for a hearty lunch or a quick weekday supper. The coconut milk wonderfully balances the curry paste's gentle spice, resulting in a rich, fragrant, and utterly delectable soup.
This recipe will quickly become a mainstay in your kitchen, regardless of whether you enjoy Thai food or are just searching for a new family favourite. Come on, let's cook!
Ingredients:
1 tbsp coconut oil or vegetable oil
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
3-4 tbsp red curry paste (adjust to spice preference)
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
1 red bell pepper, thinly sliced
1 cup carrots, julienned or thinly sliced
2 tbsp fish sauce (or soy sauce for substitution)
1 tbsp brown sugar or coconut sugar
Juice of 1 lime
Salt and pepper, to taste
Fresh cilantro, for garnish
Utensils Needed:
Large pot or Dutch oven
Sharp chef's knife (like those from Sharp Blades)
Cutting board
Wooden spoon or spatula
Measuring cups and spoons
Ladle
Time to Make:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Directions:
Sauté the Aromatics:
In a large pot over medium heat, warm the coconut oil. Add the chopped onion and simmer for 3–4 minutes, or until it is tender. Cook for an additional minute until aromatic, then add the grated ginger and minced garlic.
Cook the Chicken:
Put the little pieces of chicken into the pot. Add a dash of salt and pepper for seasoning. The chicken will finish cooking in the liquid. Cook until it is no longer pink on the exterior and has a light browning on all sides.
To make the curry paste:
Push the onions and chicken to the pot's edge. Stirring continuously, add the red curry paste to the empty area and toast it for approximately one minute. The curry's flavour is enhanced by this stage. Next, thoroughly combine it with the onions and chicken.
Bring the broth to a simmer:
To deglaze and liberate any flavourful pieces, add the chicken broth and use your wooden spoon to scrape down the bottom of the saucepan. After bringing the mixture to a boil, lower the heat and simmer it for ten minutes.
Add the coconut milk and vegetables:
Add the carrots, coconut milk, and red bell pepper slices and stir. Simmer the soup for a further five to seven minutes, or until the chicken is cooked through and the veggies are crisp-tender.
After adding the seasonings:
Turn off the heat. Add the fresh lime juice, brown sugar, and fish sauce and stir. If necessary, add extra salt, lime juice, or a touch of sugar after tasting and adjusting the seasoning.
Serve by ladling:
The soup into dishes and liberally adding fresh cilantro on top. If preferred, serve hot with crusty bread or rice.
Nutritional Info (Per Serving - Serves 4)
Calories: 415 kcal
Carbs: 16 g
Protein: 28 g
Fat: 28 g
Fiber: 3 g
Sugar: 8 g
Advice for the Greatest Soup:
Use chicken thighs rather than breasts for an even deeper flavour; they stay juicier while cooking. This soup's heat level is easily adjustable; for a mild version, start with 2 tablespoons of curry paste, and for a severe kick, increase to 4 or 5. This creamy coconut curry chicken soup can be kept in the fridge for up to four days in an airtight container if you have leftovers. In fact, it will taste even better the next day as the flavours combine and intensify over night!
