Green Curry Coconut Chicken Soup

Name: Green Curry Coconut Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 1 onion (finely chopped); 2 cloves garlic (minced); 1 tablespoon green curry paste (adjust to taste); 400 ml coconut milk (full-fat); 500 ml ml chicken broth (low sodium); 2 chicken breasts (sliced thinly); 1 red bell pepper (sliced); 1 tablespoon fish sauce; 1 teaspoon sugar; 2 kaffir lime leaves (optional); 1 lemongrass stalk (bruised); 1 lime (juice only); Fresh coriander (for garnish)

45 min 4 servings Medium

All Recipes

Green Curry Coconut Chicken Soup

A fragrant and spicy Green Curry Coconut Chicken Soup, perfect for warming up your day with rich flavours and aromatic spices.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Medium

Green Curry Coconut Chicken Soup is a delightful fusion of Thai flavours with a Canadian twist. This comforting soup blends the fragrant notes of green curry, the creaminess of coconut milk, and the tender juiciness of chicken to create a dish that is both satisfying and invigorating. Ideal for a chilly day, this soup not only warms the body but also excites the senses with its rich aroma and vibrant taste. The combination of lemongrass, lime leaves, and fresh herbs makes each spoonful a journey into the heart of Southeast Asian cuisine, right from your kitchen.

Ingredients

Servings

Soup Ingredients

Instructions

Sauté aromatics

Heat vegetable oil in a large pot over medium heat. Add onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add curry paste

Stir in the green curry paste and cook for an additional 1-2 minutes until fragrant.

Pro tip: Adjust the amount of curry paste based on your spice preference.

Incorporate liquids

Pour in the coconut milk and chicken broth. Stir well to combine.

Pro tip: Use full-fat coconut milk for a richer taste.

Add chicken and vegetables

Bring the mixture to a simmer. Add the sliced chicken breasts and bell pepper. Cook for 10-15 minutes or until the chicken is cooked through (internal temp should reach 165°F / 74°C).

Pro tip: Slice the chicken thinly for quicker cooking.

Season the soup

Add fish sauce, sugar, kaffir lime leaves, and the bruised lemongrass stalk. Let it simmer for another 5 minutes.

Pro tip: Lemongrass and lime leaves add authentic flavour depth.

Finish and serve

Remove lemongrass stalk and lime leaves before serving. Stir in lime juice and garnish with fresh coriander. Serve hot.

Pro tip: For added freshness, sprinkle extra lime juice just before serving.

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Tips & Tricks

<ul><li>Use fresh lime juice for the best flavour kick.</li><li>Adjust the curry paste to control the spice level.</li><li>Use full-fat coconut milk for a creamier texture.</li><li>Serve with jasmine rice for a more filling meal.</li></ul>

Serving Suggestions

Serve this soup with a side of steamed jasmine rice or a crusty baguette to soak up the delicious broth. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving. For a refreshing pairing, consider a chilled glass of Riesling or a light, crisp lager to complement the soup's spice and coconut richness.