Description
This delicious Thai Coconut Chicken Soup is packed with flavor and perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil (coconut oil may be substituted)
- 1 small yellow or white onion (finely diced)
- 1 teaspoon fresh ginger (peeled and finely grated, or 1/2 to 1 teaspoon ground ginger, or to taste)
- 3 to 4 cloves garlic (finely minced)
- 6 tablespoons Thai red curry paste (about half of a 4-ounce jar, or to taste)
- 4 cups reduced sodium chicken broth
- 2 cups water
- 13 ounce can full fat coconut milk (See Notes)
- 3 ounces uncooked rice noodles (stir fry size, not ‘thin rice noodles’)
- 2 cups cooked and shredded chicken (homemade or rotisserie, See Notes)
- Juice of 1 lime
- 2 tablespoons fresh basil (finely chopped)
- 2 tablespoons cilantro (finely chopped)
- 2 tablespoons green onion (sliced thin)
- 1 teaspoon kosher or sea salt (plus more to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
Instructions
- To a large stockpot or Dutch oven, add the oil, onion, and saute over medium-high heat until it becomes soft and translucent, about 4 to 5 minutes; stir frequently.
- Add the ginger, garlic, Thai red curry paste, stir to incorporate, and saute for 1 minute, or until fragrant; stir nearly continuously.
- Add the chicken broth, water, full fat coconut milk, shredded chicken, rice noodles, allow soup to come to a boil, and then simmer for a couple more minutes, or until the noodles are tender.
- Add the lime juice, basil, cilantro, green onions, salt, pepper, stir to combine, taste, and make any flavor adjustments.
- Serve immediately.
Notes
- Rice noodles are much more delicate in texture than traditional pasta noodles and will become gummier quicker.
- Once you drop them into your soup pot, pay attention to what the brand you’re using recommends for a cooking time, but about 5 minutes usually does the trick, and 10 minutes would be the max.
- If the soup tastes at all flat or boring, it likely needs more salt; don’t be afraid to adjust according to taste.
- The red curry paste adds depth of flavor without making the soup spicy. For spice, add crushed red pepper flakes or a tiny bit of cayenne pepper.
- This soup will keep airtight in the fridge for up to 2-3 days. It can be stored in the freezer for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg