Thai Coconut Curry Chicken Soup

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (15 oz) bamboo shoots, sliced
• 1 cup cherry tomatoes, halved
• 1 cup sugar snap peas
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic, ginger, and curry paste; cook for 1 minute until fragrant.
3. 3 Stir in coconut milk and chicken broth, bringing to a gentle simmer.
4. 4 Add chicken, cooking until almost done. Then, add bamboo shoots, cherry tomatoes, and sugar snap peas.
5. 5 Simmer until chicken is cooked through and vegetables are tender.
6. 6 Season with fish sauce and lime juice, adjusting to taste.
7. 7 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot

Variations

• Add tofu for a vegetarian option.
• Include shrimp for a seafood twist.

Substitutions

• Substitute chicken broth with vegetable broth for a vegetarian version.
• Use coconut cream for a richer soup.

Pairings

• Steamed jasmine rice
• Spring rolls

Nutrition

Tips

• Adjust the curry paste amount for desired spice level.
• Use green curry paste for a different flavor profile.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with steamed jasmine rice and a side of lime wedges for extra zing.
• Perfect with a crisp white wine or a Thai iced tea.

FAQ