This was one of those recipes that I was fully prepared to serve up to my family at dinner time, and then hear moans and groans from the kids. I knew Aaron would like it, but was sure that the kids would be begging for another option. Imagine my surprise when everyone loved it!!
This soup is so simple, different, and really tasty. And even though we were all perfectly healthy, we all agreed that if we happened to have a cold, it would be the perfect remedy.
Before I started cooking, I gathered all of my ingredients.
This all comes together fairly quickly, so I wanted to make sure I was ready for every step before I even turned on my stove. I cut up a few chicken breasts into thin slices, chopped up some cilantro and the white parts from some scallions, measured out my red curry paste, held my nose and poured out a few teaspoons of fish sauce (so stinky, but it works), measured out two cans of light coconut milk, and got some chicken broth ready to go.
The original recipe called for regular coconut milk, but I used light in order to save on some calories. It worked perfectly. The cream rises to the top of the can, though, so I poured both cans into a large measuring cup and whisked them together to break up the cream a bit.
I started by quickly stir frying my green onions, cilantro, a dab of vegetable oil, and red curry paste together in my soup pot.
When you see the word “curry”, don’t think curry powder. I know a lot of people who dislike curry powder. This isn’t the same thing. “Curry” is a fairy general term used for saucy dishes in Southeastern Asian cuisine. The red curry paste that I use comes in a little jar (which is easily found in the Asian section of your grocery store), and is made from red chili peppers, garlic, lemongrass, ginger, salt, shallots, spices, and lime.
Once that was fragrant, and it didn’t take long, I poured in my chicken broth, coconut milk and a couple of teaspoons of that stinky (but it works) fish sauce.
Those white speckles are the cream from the coconut milk. Once the soup started to bubble, the cream melted nicely into the soup. I let the soup simmer for about five minutes, and as it was cooking, I sliced up the sweet potato that I’d forgotten do to when I prepped everything else. There’s always something, right?
I added the sweet potato and the pieces of chicken to the broth mixture, and let the soup simmer away until the potato and chicken were cooked. This took about 7-10 minutes.
Once everything was ready, I removed the soup from the stove, and added in the rest of my (stinky, but it works) fish sauce and some fresh lime juice.
I served up the soup, and topped it with some minced green onion and some more cilantro. The finished result was so pretty! Such bright, vibrant colors, and it smelled out of this world.
It was a huge hit! My family couldn’t get enough of it. It was so flavorful, with just enough spice. My kids didn’t even flinch from the spice factor, and the exotic flavor change-up to their usual chicken soup didn’t phase them one bit. Just when I think I have my kids pegged, they surprise me. I’m so glad they did!
THAI COCONUT CHICKEN SOUP
Adapted from Cook’s Country Magazine
- 2 tsp. vegetable oil
- 3 green onions, white parts minced, green parts sliced thin and set aside
- 6 Tbsp. minced fresh cilantro
- 2 Tbsp. red curry paste
- 4 tsp. fish sauce
- 4 cups low-sodium chicken broth
- 2 cans light coconut milk (not cream of coconut!)
- 1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and cut into ¼ inch thick slices
- 1 sweet potato, peeled, quartered, and sliced thin
- 3 Tbsp. fresh lime juice (2 limes)
- Heat the oil in a large saucepan over medium heat until the oil is shimmering.
- Add the white parts of the onions, 3 Tbsp. of the cilantro, and red curry paste. Cook , stirring constantly, until fragrant, about 1 minute.
- Stir in 2 teaspoons of the fish sauce, the chicken broth, and the coconut milk. Bring the mixture to a boil over high heat. Cover, reduce heat to low, and simmer for 5 minutes.
- Increase the heat to medium-high. Add the chicken pieces and sweet potato slices. Cook until the chicken is no longer pink, and the potato is tender, 7-10 minutes.
- Remove the soup from the heat and stir in the remaining fish sauce and the fresh lime juice.
- Serve the soup sprinkled with the green onion and remaining cilantro.