Easy Thai Coconut Curry Chicken Soup is made using Coconut Milk, Chicken Breast, Thai Red Curry Paste and veggies. Its an easy and comforting Thai Coconut Curry Soup which we love to serve on colder days bursting with tropical flavors and beautiful aromas!
Heat Coconut Oil in a dutch pot over medium high heat. As the oil shimmers, add the chicken and cook for 4-5 min or until they get lightly charred on the edges. Set aside.
Add some more Coconut Oil to the same pot. As the oil shimmers add the chopped Onions, Garlic and Ginger. Cook for 2-3 min until fragrant. Add the Thai Red Curry Paste, Salt, Ground Black Pepper, chopped Palm Sugar (or granulated Sugar), and Ground Coriander. Stir to combine. Break the curry paste using the spatula and mix with the sauteing veggies. (At this point, you can add more veggies of your choice)
De glaze the pot by pouring Coconut milk in it. Also pour in the Chicken Broth. Bring everything to a quick boil
Now, add the precooked Chicken along with shredded Carrots, smashed Lemongrass stalks. Add the Fish Sauce and Coconut Cream. Stir to combine.Cover the pot with the lid and reduce the heat to low. Cook this Thai Coconut Curry Chicken Soup over low heat for 15-20 min.
Turn off the heat and serve in soup bowls. Garnish with Lime Juice and chopped Cilantro before serving. (The Lemongrass stalks are for flavor infusion only. Remove them before serving)
Video
Notes
roughly adapted from allrecipes with a few variations
Nutrition
Nutrition Facts
Thai Coconut Curry Chicken Soup (so creamy)
Amount Per Serving
Calories 2146Calories from Fat 1539
% Daily Value*
Fat 171g263%
Saturated Fat 139g869%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 295mg98%
Sodium 4320mg188%
Potassium 3536mg101%
Carbohydrates 62g21%
Fiber 9g38%
Sugar 19g21%
Protein 113g226%
Vitamin A 15067IU301%
Vitamin C 31mg38%
Calcium 253mg25%
Iron 20mg111%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik