Thai chicken coconut soup
For a while now I’ve been meaning to make a coconut milk-based soup. I’m not sure why, since I’m not a huge fan of coconut…I think the idea of the flavor mixing into a soup makes more sense to me, and sounds much more appetizing. So, last week I found a couple recipes to mix together, and came up with something pretty damn good. The coconut flavor mellows out completely, and the other spices and flavors really come together well. Definitely a wintertime recipe I would recommend to warm up with (though it’s been pretty warm here anyways).
Thai chicken coconut soup
(adapted from various recipes) Note: you can use red curry paste instead of green- I’ve seen recipes with each type. Also, I substituted soy sauce for fish sauce, which worked fine.
- 1 tbsp vegetable oil
- 2 cloves garlic
- 1 tbsp ginger, grated
- 1 onion, sliced thin
- 2 tbsp green chili paste
- 6 cups chicken stock (I used 2+4 cups beef stock)
- 1 can light coconut milk
- 2-3 tbsp fish sauce (I used soy sauce)
- 1 red pepper, thinly sliced
- 3-4 ounces thin rice noodles
- 1/2 lb white button mushrooms, thinly sliced
- 2 boneless, skinless chicken breasts, sliced thin
- 1/2 cup cilantro
- 1-2 tbsp lime juice, + more to taste
Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook until softened and slightly brown. Add the garlic, ginger, and curry paste, cooking until fragrant, a few minutes. Add some of the chicken stock, stirring to make sure the paste is dissolved. Then add the rest of the stock, the coconut milk, and the fish (or soy) sauce. Bring to a simmer and cover.
Cook, partially covered, for about 15 minutes, then add the bell peppers, noodles, mushrooms, and chicken. Simmer until chicken is cooked through, about 5 minutes. Add lime juice and cilantro, and adjust seasonings if necessary. Then enjoy!
