Coconut Curry Chicken Soup
Creamy and comforting, this Coconut Curry Chicken Soup blends tender chicken, mushrooms and Thai red curry in a rich coconut broth.
Servings: 10
Calories: 449kcal
Equipment
- Large Soup Pot
- Measuring Cups and Spoons
Ingredients
- 3 tablespoon extra virgin olive oil
- 4 boneless skinless chicken breasts cut into bite size pieces
- 1 bunch green onions finely chopped (6 stalks)
- 4 tablespoon fresh ginger minced (about a 4-inch piece)
- 4 tablespoon Thai red curry paste
- 1 tablespoon garlic minced
- 4 15- ounce cans coconut milk unsweetened
- 4 cups chicken broth low sodium
- 4 tablespoon fish sauce
- ½ tablespoon sea salt
- 3 cups mushrooms thinly sliced, any type
Instructions
- Heat oil over medium-high in large pot. Add chicken, green onions, ginger, curry paste and garlic and sauté 5 minutes until fragrant.
- Add coconut milk, broth, fish sauce and sea salt and bring to a boil.
- Lower heat to a simmer, add mushrooms. Cover and cook until chicken is fully cooked through, about 20 minutes.
- Enjoy soup on its own or serve over rice noodles.
Notes
- Do not Overcook: Simmer gently until the chicken is just cooked through for tender pieces.
- Use Full-Fat Coconut Milk: It creates a creamier texture and richer taste.
- Taste Before Serving: Adjust fish sauce or curry paste to balance salt and spice.
- Layer Your Flavors: Let the onions and garlic cook first so their flavor has time to develop before adding the broth.
Nutrition
Calories: 449kcal | Carbohydrates: 8g | Protein: 15g | Fat: 42g | Saturated Fat: 33g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 991mg | Potassium: 692mg | Fiber: 1g | Sugar: 2g | Vitamin A: 985IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 6mg
