Thai Coconut Curry Chicken Soup
User Reviews
5
Thai Coconut Curry Chicken Soup
Description
This soup combines shredded chicken breast gently cooked in a broth made from chicken stock and full-fat coconut milk infused with red curry paste. Shiitake mushrooms and red pepper are sautéed first with butter, oil, ginger, and garlic, bringing aromatic depth and texture. Lemongrass is bruised to release its oils and added to the simmering pot, along with scallions, fish sauce, lime zest, and juice, which brighten and season the broth.
The soup simmers uncovered to meld the flavors before zucchini slices are added toward the end to retain a tender crunch. The interplay of creamy coconut milk with the warmth of curry paste and fresh herbs creates a complex but approachable dish highlighting Southeast Asian flavors.
It is served garnished with fresh cilantro and extra lime as desired. This versatile soup can be adjusted for spiciness by varying the curry paste amount and suits a comforting or light meal. The combination of protein, vegetables, and spice makes it hearty and satisfying while maintaining clean, fresh flavors.
A note from the recipe advises reducing curry paste quantity for a milder spice profile without sacrificing integral flavor, making it accessible for different palates.
Ingredients
- 12 ounces chicken breast shredded
- 6 cups chicken stock
- 5 ounces shiitake mushrooms sliced
- 13.5 ounce coconut milk unsweetened, full fat, canned
- 1 zucchini sliced into half moons, small
- ½ cup red pepper sliced into thin strips
- 1 tablespoon fish sauce
- 2" piece lemongrass
- 2 tablespoons red curry paste
- 1 tablespoon scallions thinly sliced
- 2 teaspoons ginger grated
- 1 clove garlic minced
- lime zest and juice of 1
- 1 tablespoon cilantro fresh
- 1 tablespoon butter
- mild flavored oil keto friendly
Instructions
- Prepare the chicken by shredding cooked chicken breast. I poached 2 chicken breasts in chicken stock, then shredded. You can certainly use shredded rotisserie chicken instead, if you'd like.
- Take the piece of lemongrass and hit it a few times with the back of your knife. This will release the flavor into the soup, which really adds so much!
- Heat a large pot to medium, add in the butter and oil and sauté the mushrooms and red pepper for a few minutes. Add in the ginger and garlic, sauté for about 20 seconds, then stir in the curry paste and allow to toast for 10 seconds.
- Deglaze the pan with the chicken stock (I used the remaining poaching stock, along with more chicken stock). Add in the coconut milk, chicken, lime juice/zest, fish sauce, lemongrass and scallions.
- Simmer for 15 minutes, uncovered. Add in the zucchini and allow to cook 5 more minutes or until tender. Discard the lemongrass, garnish with fresh cilantro and serve with a squeeze of lime! Store leftovers in the fridge for a few days or freeze.
Notes
- Adjust the amount of red curry paste to control heat; using 1 tablespoon lightens the spice while preserving flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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