Thai Coconut Chicken Soup
Cozy Up with Creamy Thai Coconut Chicken Soup
Craving a vibrant, flavorful soup that’s both comforting and exotic? Look no further than our Thai Coconut Chicken Soup! This recipe delivers a delightful balance of creamy coconut milk, fragrant spices, and tender chicken, all in under 30 minutes. It’s the perfect weeknight meal or a delightful way to impress your guests.
This isn’t your average chicken soup. The red curry paste and fish sauce add a depth of umami that will tantalize your taste buds, while the lime juice and cilantro brighten everything up. Plus, the homemade pickled jalapeños add a tangy kick that elevates the entire dish.
What makes this soup special?
- Flavor Explosion: The combination of Thai red curry paste, fish sauce, and coconut milk creates a truly unforgettable flavor profile.
- Quick & Easy: Ready in just 30 minutes, this soup is perfect for busy weeknights.
- Customizable: Feel free to add your favorite vegetables, like broccoli, carrots, or spinach.
- Homemade Pickled Jalapeños: These add a delightful zing and a touch of homemade goodness.
Tips for the Perfect Soup:
- Spice Level: Adjust the amount of red curry paste to your liking. Start with a tablespoon and add more if you prefer a spicier soup.
- Coconut Milk: Full-fat coconut milk will give you the richest, creamiest soup. However, you can use light coconut milk if you prefer.
- Noodles: Rice noodles are traditional in this soup, but you can substitute other noodles if you prefer. Just be sure to adjust the cooking time accordingly.
- Fresh Herbs: Don’t skimp on the cilantro! It adds a bright, fresh flavor that really makes the soup sing.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup actually tastes even better the next day. Just store it in an airtight container in the refrigerator.
Q: Can I freeze this soup?
A: Yes, but the noodles may become slightly mushy. It’s best to freeze the soup without the noodles and add them when you reheat it.
Q: What can I substitute for fish sauce?
A: If you don’t have fish sauce, you can use soy sauce or tamari, but it won’t have the same authentic flavor.
Q: Is this soup gluten-free?
A: Yes, as long as you use gluten-free rice noodles and fish sauce.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add your favorite vegetables, such as broccoli, carrots, spinach, or mushrooms.
Get ready to enjoy a bowl of pure comfort and flavor! This Thai Coconut Chicken Soup is sure to become a new family favorite.
Thai Coconut Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 4-5 minutes onion, sautéed
- 1/2 jalapeno jalapeno, diced
- 1 bell pepper bell pepper, diced
- 2 minutes red curry paste, sautéed
- 2 tablespoons fish sauce
- 2 minutes ginger, sautéed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups chicken broth
- 1 can coconut milk
- 1 dry pint mushrooms
- 1/4 cup brown sugar
- 4 ounces rice noodles
- 1 lime lime juice
- 1/2 cup cilantro, chopped
- 1/2 jalapeno jalapeno, julienned For Pickled Jalapeno
- 2 tablespoons rice wine vinegar For Pickled Jalapeno
- 1 teaspoon granulated sugar For Pickled Jalapeno
Instructions
- In a small bowl, combine jalapeño, vinegar and sugar. Set aside.
- Add olive oil to large pot over medium-high heat. Sauté onion, jalapeño and bell pepper until soft (about 4-5 minutes).
- Stir in red curry paste, fish sauce and ginger and sauté until fragrant (about 2 minutes).
- Add chicken, salt and pepper, broth, coconut milk, mushrooms and brown sugar. Stir until well combined and bring to a boil.
- Add rice noodles and boil for 4-6 minutes or until noodles are al dente. Turn off heat.
- Stir in lime juice and cilantro.
- Serve in individual bowls and garnish with pickled jalapeño, cilantro and a lime wedge. Enjoy!
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