Coconut Curry Chicken Soup
User Reviews
4.5
Coconut Curry Chicken Soup
Description
Coconut Curry Chicken Soup brings together a variety of flavorful ingredients like green and yellow curry paste, coconut milk, and chicken broth to form a deeply savory and creamy base. The method involves briefly sautéing onions, garlic, ginger, bell peppers, and mushrooms with curry pastes to build a fragrant foundation. Adding shredded cooked chicken enriches the broth and provides substance. The soup finishes with bright lime juice, chopped green onions, and cilantro, offering freshness against the creamy, mildly spicy broth. Thinly sliced vegetables soften gently in the soup, contributing both texture and subtle sweetness.
This soup can be served on its own as a light meal or ladled over basmati rice or thin rice noodles for added heartiness. Lime wedges added at serving allow guests to adjust acidity to taste. The dish’s flexible vegetable list permits customization to preferences, and the use of full-fat coconut milk directly affects its richness.
Notes from the original recipe suggest that the soup can be customized by omitting or adding various vegetables and can accommodate substitutions such as shrimp instead of chicken. Adjusting the amount and type of coconut milk can modify creaminess and flavor intensity. The recipe also allows for a vegetarian version by using vegetable broth and omitting meat.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons butter unsalted
- 1 onion chopped, large, yellow
- 3 tablespoons green curry paste (I use Thai Kitchen brand)
- 3 tablespoons yellow curry paste (I use Mae Ploy brand)
- 3 large garlic minced, cloves
- 3 tablespoons ginger fresh, minced
- 1 red bell pepper thinly sliced and cut into 1" long pieces, large
- 8 ounces mushroom very thinly sliced, fresh
- 8 cups chicken broth low-sodium
- 2 cans coconut milk full-fat, 14 oz. each
- 1½ tablespoons fish sauce (I use Red Boat brand)
- 2 tablespoons brown sugar
- ¼ teaspoon red pepper flakes crushed
- 3 cups chicken breasts or use deli chicken, cooked and shredded
- ¼ cup lime juice freshly squeezed
- 2 green onion thinly sliced
- ¼ cup cilantro fresh, chopped leaves
- kosher salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
- 1 lime cut into wedges, to serve with finished soup
Instructions
- * I highly recommend getting all the chopping, slicing, and juicing done before you get started.
- In a large heavy pot over medium heat, heat the oil and butter. Add onion and sauté just until the onion is softened, stirring occasionally. Add the green curry paste and the yellow curry paste, and stir to combine. Then add the garlic, ginger, red bell pepper, and mushrooms, and stir to combine. Cook until vegetables are softened, about 5 minutes, stirring occasionally.
- Add chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, and chicken. Stir to combine and cook until thoroughly warmed.
- Before serving, stir in lime juice, green onions, and cilantro. Season with kosher salt and freshly cracked black pepper, to taste. Offer additional lime wedges to squeeze over the top of individual bowls, if desired.
Notes
- Ladle the soup over cooked basmati rice or thin rice noodles for a more filling meal.
- You can substitute chicken with shrimp to change the protein.
- Feel free to add or omit vegetables like carrots, snow peas, cabbage, cauliflower, zucchini, sweet potatoes, chickpeas, frozen peas, edamame, chili, spinach, kale, or fresh mint according to your taste.
- Use two cans of full-fat coconut milk for a richer soup or lighter coconut milk varieties for a thinner broth; know this changes the coconut flavor and body.
- To make it vegetarian, replace chicken broth with vegetable broth and omit chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 294kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 47mg | 16% |
| Sodium | 1117mg | 47% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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