Coconut Curry Chicken Soup Recipe

Name: Coconut Curry Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 14 ounce cans coconut milk; 1.5 heaping Tablespoon Thai red curry paste (I like Blue Dragon); 1 bunch cilantro roots; rinsed well; 3-4 chicken thighs sliced; 2 cups chicken broth; 2 carrot, shredded; 2 stalks lemon grass; halved lengthwise, woody leaves removed; 2 tablespoons fish sauce; 2 limes zest and juice; a small knob ginger; cut in a few slices; a handful bean sprouts; 1 8 ounce package vermicelli; 2 garlic cloves finely diced; 1/2 jalapeno pepper finely diced; seeds removed; bean sprouts (optional); green onions (optional)

Servings: persons

2 14 ounce cans coconut milk
1.5 heaping Tablespoon Thai red curry paste (I like Blue Dragon)
1 bunch cilantro roots; rinsed well
3-4 chicken thighs sliced
2 cups chicken broth
2 carrot, shredded
2 stalks lemon grass; halved lengthwise, woody leaves removed
2 tablespoons fish sauce
2 limes zest and juice
a small knob ginger; cut in a few slices
a handful bean sprouts
1 8 ounce package vermicelli
2 garlic cloves finely diced
1/2 jalapeno pepper finely diced; seeds removed
bean sprouts (optional)
green onions (optional)

1
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
2
Add the diced garlic, jalapeno and chicken and saute until the chicken is cooked through, about 7 minutes.
3
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, cilantro root carrot, ginger lemon grass, fish sauce and lime zest and juice.
4
Bring to a boil, turn down heat and let simmer gently for at least an hour or as long as you want, the longer the better.
5
Cook vermicelli put putting them in boiling water for a minute. (Don't cook the vermicelli in the soup or they'll soak up the broth and it'll become a slurry).
6
Pick out the lemongrass and ginger from the soup. Put some vermicelli in bowls and ladle soup over it. Add bean sprouts and sliced green onions if you want.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 14 ounce cans coconut milk, 1.5 heaping Tablespoon Thai red curry paste (I like Blue Dragon), 1 bunch cilantro roots; rinsed well, 3-4 chicken thighs sliced, and more.

Yes, Coconut Curry Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Chicken Soup

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