Description
This Coconut Curry Chicken Soup is a comforting and flavorful dish that combines the richness of coconut milk with the zing of curry paste, creating a deliciously aromatic soup that’s perfect for any occasion.
Ingredients
Soup:
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 3 tablespoons green curry paste (Thai Kitchen brand)
- 3 tablespoons yellow curry paste (Mae Ploy brand)
- 3 large garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 large red bell pepper, thinly sliced and cut into 1″ long pieces
- 8 ounces fresh mushrooms, very thinly sliced
- 8 cups low-sodium chicken broth
- 2 cans (14 ounces each) full-fat coconut milk
- 1½ tablespoons fish sauce (Red Boat brand)
- 2 tablespoons brown sugar
- ¼ teaspoon crushed red pepper flakes
- 3 cups cooked and shredded chicken breasts (or deli chicken)
- ¼ cup freshly squeezed lime juice
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro leaves
- Kosher salt & freshly cracked black pepper, to taste
- 1 lime, cut into wedges, to serve with finished soup
Instructions
- Prep Ingredients: I highly recommend getting all the chopping, slicing, and juicing done before you start.
- Sauté Onion: In a large pot over medium heat, heat oil and butter. Sauté onion until softened. Add green and yellow curry paste, garlic, ginger, red bell pepper, and mushrooms. Cook until vegetables are softened.
- Add Broth and Coconut Milk: Pour in chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, and chicken. Cook until warmed through.
- Finish and Serve: Stir in lime juice, green onions, and cilantro. Season with salt and pepper. Serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 6g
- Sodium: 812mg
- Fat: 27g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 66mg
