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Thai Chicken Curry Soup

A wonderful alternative to traditional chicken soup, especially if you crave exotic flavors. A little spicy - play around with the red curry paste to adjust to your taste.

What you need

  1. 1.25 - 2.5 lbs. skinless chicken meat, cut into about 1 inch pieces
  2. 4 cups good quality chicken broth, heated
  3. 1 14 oz. can unsweetened coconut milk (Thai Kitchen brand doesn't have lots of crap in it compared with other brands.)
  4. 2 Tbl. +/- freshly grated ginger
  5. 2 large garlic cloves, crushed
  6. 1 tsp Thai (must be Thai not Indian) Red Curry Paste
  7. Olive Oil
  8. 1-2 Tbl Thai fish sauce (keeps forever, so get some if you don't have it)
  9. 2 tsp - 2 Tbl brown sugar
  10. 2 cups finely sliced green cabbage or bok choy
  11. 1/2 lb. crimini or straw mushrooms
  12. 1 grated carrot
  13. 1 cup coarsely chopped fresh cilantro
  14. Lime juice

How to make it

  1. Place 1-2 Tbl oil in a hot soup pot over medium heat
  2. Add ginger and garlic and cook until they are fragrant
  3. Add curry paste and heat, stirring about 1 minute
  4. Add about 1 cup chicken broth and stir to dissolve curry paste
  5. Add remaining chicken broth, fish sauce and brown sugar
  6. Add chicken, cabbage and mushrooms, bring to a slow boil
  7. Reduce heat and simmer until chicken is cooked through
  8. When chicken is cooked, over very low heat, add coconut milk and stir to combine
  9. When coconut milk is completely incorporated, add grated carrot, cilantro and turn off heat. Squeeze in lime juice (about 1/2 lime or to taste) and cool to serving temperature.

This is mildly spicy. For a bit more heat that doesn't leave lots of residual heat try 2 tsp. If you like very, very hot foods, try 1 TBL. I recommend starting small and working your way up - Thai curry pastes are very hot. You can add whole wheat angel hair pasta when you add the broth for a heartier meal.

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