If chicken soup is good for the body and the soul, then this easy Thai coconut chicken soup takes the goodness to a whole new level. It’s packed with healthy fats from coconut milk, a punch of spicy flavor from red curry paste and some (optional) chili peppers, and the nutrition of numerous vegetables plus lemongrass- and ginger-infused broth. Believe me, this soup will have you saying, “More, please!” And you will be in luck, because this recipe makes enough for a crowd.
Ingredients:
- 4 cups low-sodium chicken broth
- 2 stalks fresh lemongrass, cut in half and smashed
- 1 medium knob of ginger, peeled and coarsely chopped
- 1–2 bird’s eye chili peppers, optional
- three 13.5-ounce cans coconut milk
- one 4-ounce jar Thai red curry paste
- 2 tablespoons grass-fed butter or coconut oil
- 2 pounds boneless skinless chicken thighs, chopped
- 2 red onions, chopped
- 2 large Japanese sweet potatoes, diced
- 1 head broccoli, chopped
- one 13.5-ounce can bamboo shoots, drained
- 1 bunch scallions, chopped
- juice of two limes
How to Make This Thai Coconut Chicken Soup Recipe
Getting hungry yet? Grab a large soup pot, and let’s get started!
You’ll begin by bringing some chicken broth to a boil in your large pot along with a couple lemongrass stalks, some ginger root, and the optional bird’s eye chili peppers. If you can’t find the Thai peppers, you can substitute fresh jalapeños.
Never cooked with fresh lemongrass stalks before? Never fear. They’re easy to prep: chop off the root end and discard; chop off the leaves (you can save these to make a delicious tea); remove any dry layers from the outside of the resulting stalk, which should be whitish-green and about the size and length of a pencil. Chop the stalks in half and smash them with a rolling pin to break them down and release even more of the essential oil and flavor.
While the broth is simmering, grab a medium pot and bring the coconut milk to a low boil over medium-high heat. Once it’s bubbling, whisk in the red curry paste until it’s incorporated. Then turn off the heat and move this pot to the side.
Next, grab a large skillet or wok and melt some butter or coconut oil in it over medium heat. Once the fat is hot, add your chopped chicken thighs and cook them about 5 minutes. (If you don’t have chicken thighs on hand, chicken breasts will also work as a substitute.) Stir them around a bit just to make sure they’re cooking evenly and not sticking. After 5 minutes, add your red onions and diced sweet potatoes. Cook these for 5 minutes more. At this point, the chicken should be browned and the onions slightly soft. Turn off the heat and set the skillet aside.
Going back to your broth, you want to remove the lemongrass, ginger and chili peppers with a handled sieve or slotted spoon and discard. Increase the heat to medium on the broth and carefully add in the coconut milk-curry mixture, chicken and veggie mixture, broccoli and bamboo shoots. Now you’ll let this simmer for 10 minutes to allow the potatoes to finish cooking and the broccoli to cook.
Lastly, you’ll turn off the heat and stir in the scallions and fresh lime juice. I highly recommend using fresh limes that have been sliced into lime wedges and squeezed as compared to the packaged lime juice you can buy in stores. This is going to add some freshness and the sour flavor component. Cover the coconut soup and allow it to rest for 10 minutes. Then ladle it up and enjoy the creamy, spicy, sweet, sour and salty flavors of this soup!