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Coconut Curry Chicken Soup

Coconut Curry Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 3 tbsp Thai red curry paste
  • 4 cups low-sodium chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 lb boneless skinless chicken thighs
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 medium red bell pepper, thinly sliced
  • Juice of 1 lime
  • Fresh cilantro and sliced scallions, for garnish

Method
 

  1. Heat the oil in a large pot over medium heat. Cook the onion until soft, about 4 minutes, then add garlic and ginger and cook 30 seconds. Stir in the curry paste and cook 1 minute until fragrant.
  2. Pour in the chicken broth, coconut milk, fish sauce, and brown sugar. Stir and bring to a gentle simmer. Add the chicken thighs and simmer gently for 12 to 15 minutes until cooked through.
  3. Remove the chicken to a board and shred with two forks. Add the bell pepper to the broth and simmer 3 minutes. Return the shredded chicken and stir in the lime juice.
  4. Taste and adjust salt or lime, then ladle into bowls. Top with cilantro and scallions and serve hot.

Notes

Let the soup rest off the heat for 5 minutes before serving, the flavours settle and the broth thickens just slightly. The soup tastes even better the next day, so it is a great make-ahead dinner.