Description
This Thai coconut chicken soup is a flavorful and hearty dish inspired by traditional Tom Kha soup. It combines tender chicken with fragrant Thai red curry paste, fresh ginger, and nutrient-rich vegetables simmered in creamy coconut milk and chicken broth. Ready in about 40 minutes, it offers a perfect balance of spicy, creamy, and fresh flavors, making it a comforting and refreshing meal ideal for any occasion.
Ingredients
Protein and Aromatics
- 2 tablespoons olive oil
- 2 large chicken breasts, cut into bite-sized pieces
- 2/3 cup finely chopped green onions
- 2-inch piece of fresh grated ginger
- 3 tablespoons Thai red curry paste
Liquids
- 2 (15 oz) cans unsweetened coconut milk (1 full fat, 1 lite)
- 2 cups chicken broth (plus more as needed)
Vegetables and Seasonings
- 1 cup mushrooms, thinly sliced
- 2 cups lacinato/flat kale, sliced into thin strips
- 2 – 3 tablespoons fish sauce (to taste)
- 1/4 + teaspoon cayenne pepper
- Salt & pepper to taste
Garnish
- Lime wedges
- Cilantro leaves
- Sliced red chili
Instructions
- Sauté the aromatics and chicken: Heat olive oil in a large pot over medium heat. Add the bite-sized chicken pieces, finely chopped green onions, grated ginger, and Thai red curry paste. Cook and stir for 1 to 2 minutes until the mixture becomes fragrant and the chicken is lightly seared.
- Add liquids and bring to boil: Pour in the unsweetened coconut milk and chicken broth. Stir to combine all ingredients. Increase the heat and bring the mixture to a gentle boil.
- Simmer the soup: Reduce the heat to low to maintain a simmer. Stir in the mushrooms, fish sauce, cayenne pepper, salt, and pepper. Cover the pot and let the soup cook for about 20 minutes, or until the chicken is fully cooked and flavors meld.
- Add kale and finish cooking: Remove the lid and stir in the sliced kale. Let it steam in the hot broth for about 1 minute until tender but still vibrant.
- Prepare to serve: Optionally, shred some of the chicken pieces with a fork for texture variation. Remove the soup from heat.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh lime wedges, cilantro leaves, and sliced red chili for a fresh, spicy finish.
Notes
- Use one full-fat and one lite can of coconut milk to balance creaminess and reduce calories.
- Adjust fish sauce and cayenne pepper to your preferred level of saltiness and heat.
- Shredding the chicken after cooking adds an interesting texture to the soup.
- Fresh garnishes like lime, cilantro, and red chili add brightness and heat to the dish.
- Keep an eye on the kale, minding cooking time to maintain its vibrant color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
