Description
This Thai Coconut Curry Chicken Soup is a flavorful and comforting dish made with juicy chicken, aromatic spices, and a creamy coconut milk base. Inspired by Tom Kha soup, it’s packed with fresh vegetables like kale and mushrooms, making it the perfect hearty and soothing meal. Ready in just 40 minutes, this vibrant soup is the ultimate comfort food with a touch of heat and a burst of freshness from lime and cilantro.
Ingredients
For the Soup:
1 tablespoon olive oil
1 lb chicken breasts, cut into bite-size pieces
3 green onions, sliced
1 tablespoon grated fresh ginger
2 tablespoons red curry paste
1 can (14 oz) unsweetened coconut milk
3 cups chicken broth
2 cups mushrooms, sliced (cremini or button)
2 cups kale, chopped
1 tablespoon fish sauce
¼ teaspoon cayenne pepper
Salt and pepper, to taste
Juice of 1 lime (for garnish)
Fresh cilantro (for garnish)
2–3 red chilis, sliced (for garnish)
Instructions
-
Cook the Chicken:
Heat olive oil in a pot over medium heat. Add the chicken, green onions, ginger, and curry paste. Sauté for 1-2 minutes until fragrant. -
Add Liquids:
Pour in the coconut milk and chicken broth, and bring to a boil. Reduce heat and simmer for 5 minutes. -
Add Mushrooms and Seasonings:
Stir in the mushrooms, fish sauce, cayenne pepper, salt, and pepper. Cover and simmer for 20 minutes until the chicken is fully cooked. -
Add Kale:
Stir in the kale and cook for an additional 1-2 minutes until wilted. -
Serve:
Garnish with lime juice, cilantro, and sliced red chilis. Serve hot.
Notes
Spicy Version: Add more cayenne pepper or fresh chilis to adjust the heat level.
Vegetarian Option: Replace the chicken with tofu or chickpeas for a plant-based version.
Additional Vegetables: Feel free to add more vegetables like bell peppers or zucchini for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Thai
