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Thai Coconut Curry Chicken Soup
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 4 cups chicken broth
  • 1 can (13.5 oz) coconut milk
  • 1 red bell pepper, thinly sliced
  • 2 carrots, sliced into rounds
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • Fresh cilantro, for garnish
  • Sliced green onions, for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
  • Stir in the Thai red curry paste and cook for 1 minute to release the flavors.
  • Pour in the chicken broth and coconut milk. Bring the mixture to a gentle simmer.
  • Add the red bell pepper and carrots. Simmer for 8 minutes until the vegetables start to soften.
  • Stir in the shredded rotisserie chicken and heat through for 3 minutes.
  • Remove the pot from the heat. Add the fish sauce and lime juice. Stir to combine.
  • Ladle the soup into bowls and top with cilantro and green onions before serving.

Notes

Use full-fat coconut milk for a richer broth or light coconut milk if you prefer a thinner consistency. The fish sauce adds depth, so taste before adding extra salt. Leftovers keep in the fridge for up to three days and reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Knife, Cutting board