Description
A cozy and spiced Thai chicken soup that blends fragrant coconut broth with autumn vegetables and tender chicken, perfect for chilly nights.
Ingredients
- 1 tablespoon neutral oil (vegetable or canola)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups low-sodium chicken stock
- 1 (14 oz) can full-fat coconut milk
- 2 cups cooked, shredded halal chicken breast
- 2 medium carrots, sliced on the diagonal
- 1 red bell pepper, thinly sliced
- 1 cup baby corn or sliced zucchini (optional)
- 2 tablespoons fish sauce (or soy sauce to taste)
- 2 tablespoons brown sugar or palm sugar
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- Salt and freshly ground black pepper to taste
- Cooked rice or rice noodles, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.
- Add the red curry paste to the pot and cook 1–2 minutes, stirring, until the paste is glossy and releases its oils.
- Pour in the chicken stock and bring to a simmer. Add the carrots and simmer 5 minutes, then add the bell pepper and optional vegetables and cook until tender-crisp, about 3 minutes.
- Stir in the coconut milk, shredded chicken, fish sauce, and brown sugar. Return to a gentle simmer and let flavors marry for 5–7 minutes.
- Remove from heat, stir in lime juice, cilantro, and green onions. Taste and adjust salt, pepper, or fish sauce as needed.
- Ladle the soup over cooked rice or rice noodles in bowls, garnishing with extra cilantro and a lime wedge.
Notes
Use a flavorful low-sodium stock for best results. Adjust spice levels based on red curry paste heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai