This chicken curry soup with coconut milk is a fast and easy recipe with the yummy flavors of Thai cuisine you'll love. Great for cold winter months but tasty enough to make all year long.
I love Thai flavors, especially those with coconut milk and cilantro, both of which my husband does not care for. So while he was away on business I made a delicious chicken curry soup with coconut milk.
What You'll Need
- 2 cups rotisserie chicken shredded or chopped
- olive oil
- garlic
- fresh ginger
- ground coriander
- lite coconut milk
- chicken broth
- Thai red curry paste
- salt and pepper to taste
- cilantro leaves plus extra for serving
- lime wedges
I used rotisserie chicken in this recipe because it's fast and I think rotisserie chicken tastes much better than day-old or other pre-cooked chicken.
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I also used lite coconut milk to cut down on the richness. However, feel free to use full-fat coconut milk.
And as promised lots of cilantro goes in at the end in addition to a squeeze of fresh lime juice.
The Key to Chicken Curry Soup
The most important ingredient is Thai red curry paste. I've seen this in just about any grocery store. In addition to bringing the heat in the form of red chilis, it has a few other ingredients that are a little harder to find such as lemongrass and Kiffer lime peel.
Additions and Options:
- Add vegetables such as carrots, spinach, mushroom, or bell peppers.
- Add Thai noodles or serve white rice on the side to add in the end.
- Add a little fish sauce, turmeric, or curry powder.
As is, you might find this coconut curry soup recipe just right.
More Thai Recipes
Chicken Curry Soup with Coconut Milk
Ingredients
- 2 cups rotisserie chicken breasts shredded or chopped
- 2 tablespoons of olive oil
- 2 large cloves of garlic diced or grated
- 1 tablespoon of freshly grated ginger
- 1 teaspoon of ground coriander
- 1 can 14 oz lite coconut milk
- 2 cups chicken broth
- 1/2 jar or 2.5 tablespoons of Thai red curry paste
- salt and pepper to taste
- 1/4 cup chopped cilantro leaves plus extra for serving
- lime wedges
Instructions
- Saute garlic and ginger in the olive oil in a large pot over medium heat for 2 minutes.
- Add coriander, salt, and black pepper and stir.
- Add chicken and stir well.
- Add broth, coconut milk, and curry paste and mix well.
- Bring soup to a boil then remove from heat.
- Toss in cilantro and stir.
- Serve with more fresh cilantro and lime wedges.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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