Get ready to embark on a culinary adventure that will transform your kitchen into a vibrant Thai street food haven! This Spicy Thai Coconut Chicken Soup is not just a meal; it's a sensory explosion that combines creamy coconut milk, fiery red curry, and tender chicken in a soul-warming broth that will make your taste buds dance with delight. Whether you're a seasoned home chef or a curious food explorer, this recipe promises to deliver restaurant-quality flavors right to your dining table in just 40 minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, sliced
- 1 can coconut milk
- 4 cups chicken broth
- 2 tbsp red curry paste
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 tbsp fish sauce
- 2 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by slicing chicken breast into thin strips, washing and slicing mushrooms and red bell pepper, and measuring out all liquid and seasoning ingredients.
- Heat a large soup pot or Dutch oven over medium-high heat. Add a small amount of oil and quickly sear the chicken strips until they are lightly golden and mostly cooked through, about 3-4 minutes. Remove chicken and set aside.
- In the same pot, add red curry paste and stir-fry for 30 seconds to release its aromatic oils, being careful not to burn.
- Pour in chicken broth and coconut milk, whisking to fully incorporate the curry paste and create a smooth base. Bring the mixture to a gentle simmer.
- Add sliced mushrooms and red bell peppers to the pot. Simmer for 5-6 minutes until vegetables start to soften.
- Return the seared chicken to the pot and add fish sauce. Simmer for an additional 5-7 minutes to ensure chicken is fully cooked and flavors meld together.
- Remove from heat and stir in fresh lime juice, which will brighten the soup's flavor profile.
- Taste and adjust seasoning if needed, adding more fish sauce or lime juice to balance flavors.
- Ladle soup into serving bowls and garnish generously with fresh chopped cilantro.
- Serve hot, optionally with steamed jasmine rice on the side for a complete meal.
Tips
- Ingredient Quality Matters: Use fresh, high-quality coconut milk for the richest flavor. Look for brands with minimal additives.
- Curry Paste Tip: Different brands of red curry paste vary in heat. Start with less and taste as you go, adding more if needed.
- Chicken Preparation: Slice chicken against the grain and into uniform thin strips to ensure even cooking and tender meat.
- Don't Overcook: Simmer gently to keep the chicken tender and prevent it from becoming tough or rubbery.
- Fresh is Best: Add lime juice and cilantro at the very end to preserve their bright, fresh flavors and aromatic qualities.
- Customize Heat Level: Adjust the spiciness by increasing or decreasing the amount of red curry paste.
- Make it a Complete Meal: Serve with jasmine rice or rice noodles to soak up the delicious broth.
- Meal Prep Friendly: This soup tastes even better the next day as flavors continue to develop, making it perfect for make-ahead lunches.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 95mg
