Thai Chicken Curry Soup Recipe

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Thai Chicken Curry Soup

Contributed by: Melinda

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.

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

Place 1-2 Tbl oil in a hot soup pot over medium heat
Add ginger and garlic and cook until they are fragrant
Add curry paste and heat, stirring about 1 minute
Add about 1 cup chicken broth and stir to dissolve curry paste
Add remaining chicken broth, fish sauce and brown sugar
Add chicken, cabbage and mushrooms, bring to a slow boil
Reduce heat and simmer until chicken is cooked through
When chicken is cooked, over very low heat, add coconut milk and stir to combine
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.

Questions about this recipe?