This soup is lovely in winter — warm, spicy and filled with nourishing vegetables. The original recipe from The America’s Test Kitchen Family Cookbook contains only chicken and mushrooms. While delicious, it doesn’t have enough substance for me. I need more veggies! So I adjust the original recipe to make the base and then add whatever vegetables I have on hand. I also sometimes make it with shrimp instead of chicken.
I hope you try it. It’s easy and delicious!
THAI COCONUT CHICKEN SOUP
Adapted from The America’s Test Kitchen Family Cookbook
- 1 tablespoon fat (I use clarified butter or olive oil)
- 2 tablespoons grated ginger
- 4 to 6 teaspoons Thai red curry paste (I use Thai Kitchen brand)
- 6 cups low-sodium chicken broth (homemade or purchased)
- 3 tablespoons fish sauce (Red Boat fish sauce is Whole30 compliant)
- 1 pound boneless, skinless chicken breasts, trimmed and sliced thin into 1-inch strips (I often just use leftover rotisserie chicken)
- Veggies of your choice (I usually do a combination of cubed sweet potatoes, chopped kale and mushrooms; zucchini can also be nice)
- 2 (14-oz) cans coconut milk (or the equivalent amount of boxed coconut milk, such as Arroy-D)
- 3 tablespoons fresh lime juice
- 1/2 cup fresh cilantro leaves
Step 1: Make a Spicy Soup Base
- Heat the oil in a large soup pot over medium heat until shimmering.
- Stir in the ginger and curry paste and cook for 1 minute.
- Add 1/2 cup of the broth and stir until the curry paste dissolves.
- Stir in the remaining broth and fish sauce.
- Bring to a simmer.
Step 2: Add Vegetables and Chicken
- Add any longer-cooking vegetables (such as cubed sweet potatoes or chopped kale) to your spicy soup base.
- Simmer until the longer-cooking vegetables are nearly cooked.
- Add the coconut milk, any shorter-cooking vegetables (such as mushrooms) and the chicken.
- Cook for about 5 more minutes, or until the chicken is cooked.
Step 3: Garnish and Enjoy
- Stir in the lime juice and season with salt. (You might very well need salt if you use Kitchen Basics brand broth, which contains none.)
- Sprinkle bowls of soup with cilantro before serving (or just toss the cilantro into the pot at the end like I do).
PLEASE NOTE: Depending on the amount of vegetables you want to add, you might need to increase the amount of soup base that you make. I usually just add more chicken broth to the pot. I only add more curry paste and fish sauce if the broth doesn’t seem spicy/flavorful enough.