Best 2 Thai Coconut Chicken Curry Soup Recipes

Embark on a culinary journey to the vibrant streets of Thailand and discover the aromatic flavors of Thai coconut chicken curry soup. This delectable dish combines the richness of coconut milk with the warmth of curry paste, creating a harmonious symphony of flavors that will tantalize your palate. Immerse yourself in the traditions of Thai cuisine as we guide you through the art of crafting this exotic soup. Get ready to delight your senses with a taste of Thailand's culinary heritage.

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THAI COCONUT CHICKEN CURRY SOUP

Thai Coconut Chicken Curry Soup image

Chicken soup soothes the soul (not a scientific fact yet, but it may as well be). In this Thai version, we infuse the broth with coconut milk, fragrant curry paste, fresh ginger, and cilantro to wake up the senses. If you're looking to clear congestion, add a few slices of fresh jalapeno to the stock mixture while it simmers. Remember to saute the chicken just until no longer pink, otherwise the pieces may become tough in the finished soup.

Provided by Doug Mella

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 50m

Yield 5

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1 tablespoon minced fresh ginger root
2 teaspoons minced garlic
2 tablespoons green curry paste
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
½ cup water
1 (1 inch) piece peeled fresh ginger
2 tablespoons fresh lime juice
1 bunch cilantro, stems and sprigs separated
1 cup diagonally sliced fresh snow peas
3 ounces uncooked brown rice vermicelli noodles
1 lime, cut into wedges

Steps:

Heat oil in a Dutch oven over medium-high heat. Add minced ginger and garlic; saute for 1 minute. Stir in curry paste and cook for 1 minute. Add chicken and cook for 3 minutes, stirring occasionally. Add stock, coconut milk, water, ginger piece, lime juice, and 1/4 cup cilantro stems. Bring to a simmer and cook for 10 minutes.
Discard ginger piece. Stir in snow peas and noodles. Cook until noodles are tender, about 3 minutes. Top with cilantro sprigs and serve with lime wedges.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 21.3 g, Cholesterol 48.4 mg, Fat 15.3 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 5.3 g, Sodium 244.9 mg, Sugar 1.6 g

OPRAH'S THAI CHICKEN COCONUT CURRY SOUP

Oprah's Thai Chicken Coconut Curry Soup image

Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalapeños, if you please. Courtesy Rori Trovato

Provided by Sayster

Categories Thai

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 cups chicken stock
5 garlic cloves, peeled and cut into large chunks
2 -3 tablespoons fresh ginger, peeled and cut into large chunks
1 tablespoon green curry paste
2 teaspoons coriander seeds
1 teaspoon cumin seed
1/2 teaspoon black peppercorns
3/4 cup cilantro leaves and stems, plus additional
1/2 cup chopped fresh cilantro leaves, for garnish, loosely packed
1 cup unsweetened coconut milk
3/4 cup shallot, thinly sliced
1 cup sliced mushrooms
1 boneless chicken breast, cut into 1/4-inch strips
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 teaspoons brown sugar
1 jalapeno, sliced into rings (optional)
1 tomatoes, small, seeded and diced, for garnish
1/2 cup coconut flakes, freshly shaved and toasted, for garnish

Steps:

In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro.
Bring to a boil; reduce heat and simmer 30 minutes.
Strain broth over a bowl through a fine-mesh sieve; discard solids.
Return broth to pot; add coconut milk, shallots, mushrooms and chicken.
Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.
In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup.
Garnish with tomato, coconut shavings and cilantro; serve hot.

Nutrition Facts : Calories 361.6, Fat 21.7, SaturatedFat 15.1, Cholesterol 30.4, Sodium 1102.1, Carbohydrate 27, Fiber 1.6, Sugar 11.7, Protein 17.6

Tips:

Use fresh ingredients: Fresh ingredients will give your curry the best flavor. If you can, use fresh coconut milk, lemongrass, galangal, and chili peppers.
Don't be afraid to adjust the spiciness: This recipe calls for 1-2 Thai chilies, but you can adjust the amount to suit your taste. If you like a mild curry, use 1 chili. If you like a medium-spicy curry, use 2 chilies. And if you like a hot curry, use 3 or more chilies.
Don't overcrowd the pot: When you add the chicken and vegetables to the pot, make sure that they are not overcrowded. If the pot is too crowded, the chicken and vegetables will not cook evenly.
Simmer the curry for at least 30 minutes: This will give the flavors time to meld and develop.
Serve the curry with your favorite sides: This curry is delicious served with rice, noodles, or roti.

Conclusion:

This Thai coconut chicken curry soup is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and creamy, and the chicken is tender and juicy. The vegetables add a nice crunch and freshness to the dish. This curry is sure to be a hit with your family and friends.