Description
This Thai Coconut Curry Chicken Soup is a luxurious, aromatic, and comforting meal that brings Southeast Asian flavors to your dinner table in under 40 minutes. Featuring a creamy coconut milk base infused with red curry paste, ginger, lemongrass, and tender chicken, this one-pot soup is perfectly balanced, nourishing, and incredibly simple to prepare for busy weeknights.
Ingredients
2 tablespoons coconut oil
1/2 red onion, thinly sliced
1–2 tablespoons red curry paste
3 teaspoons grated ginger
2 inch piece of fresh lemongrass, smashed
1 lb boneless skinless chicken breast, thinly sliced
2 cans (13.5 oz each) full-fat coconut milk
2 cups chicken stock
2 tablespoons fish sauce
1 tablespoon coconut sugar or brown sugar
1 tablespoon fresh lime juice
Fresh cilantro for garnish
Sliced red chilies for garnish (optional)
Instructions
Heat coconut oil in a large pot over medium heat.
Add the red onion and sauté until softened.
Stir in the red curry paste, grated ginger, and smashed lemongrass, cooking for 1-2 minutes until fragrant.
Add the sliced chicken breast and cook until lightly browned.
Pour in the coconut milk and chicken stock, stirring to combine with the curry base.
Bring the soup to a gentle simmer and cook for 10-15 minutes until the chicken is cooked through.
Stir in the fish sauce and coconut sugar, adjusting to taste.
Remove the lemongrass stalk and stir in the lime juice just before serving.
Garnish with fresh cilantro and optional red chilies.
Notes
Ensure your fish sauce is certified halal if necessary. Adjust the red curry paste to control the spice level according to your family’s preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 22g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg