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Curry Coconut Chicken Soup
The exotic flavors of curry, coconut, lime juice, mint, basil, and hot peppers will explode in your mouth making you wish you were in tropical Thailand.
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Servings: 12 servings
Ingredients
- 1/4 cup vegetable oil
- 1 medium onion chopped
- 1 tbsp green curry paste
- 1 tbsp red curry paste
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 yellow bell pepper diced
- 4 ounces fresh shiitake mushrooms stems removed, thinly sliced
- 8 cups reduced-sodium chicken broth
- 6 boneless skinless chicken thighs
- 2 14 ounce cans coconut milk
- 1 tbsp curry powder
- 3 tbsp brown sugar
- 1/4 tsp crushed red pepper flakes
- 2 green onions thinly sliced
- 1/4 cup fresh cilantro chopped
- 2 serrano peppers thinly sliced
- 1/2 cup frozen edamame
- 1/2 cup sunflower or bean sprouts
- 1/4 cup chiffonade of fresh basil leaves
- 2 tbsp fresh mint leaves
- 4 ounces fresh enoki mushrooms (optional)
- 1 lime cut into wedges
Instructions
- In a large stock pot or dutch oven, saute onion, curry paste, garlic, ginger, bell pepper, and shiitake mushrooms in oil over medium heat until softened.
- Add chicken broth and bring to a simmer. Add chicken thighs. Simmer on low for 15-20 minutes or until chicken is cooked through. Remove chicken with a pair of tongs, and set aside until cool enough to handle. Pull chicken into pieces, and set aside.
- Add coconut milk, curry powder, brown sugar, and red pepper flakes to soup. Simmer until coconut milk has melted completely.
- Add chicken back to soup and simmer for 15 minutes.
- Ladle into bowls, and serve.
- For garnish: Top with chopped green onions, cilantro, serrano pepper slices, edamame, sunflower sprouts, basil, mint, enoki mushrooms and a one wedge of lime squeezed over the top.
Notes
You can substitute noodles, shredded carrots, or ingredients of choice for the garnish.
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