Author Notes
When asked what my favorite food is, I most always say Thai, especially Thai Coconut Curry Soup. I love the blend of sweet with spicy. The flavors are deep and rich, like a good comfort food. We have a great little public house restaurant near our home where they serve this delicious Thai coconut curry chicken soup. I bought a small cup of it to bring home to try my hand at replicating the recipe, simply from taste. I’m pretty proud of my efforts. The words out of my husband’s mouth were, “Oh…mmm…this is good…really good! Isn’t it satisfying to make good food?” "Yes, it is," I replied with a smile. —Laurie_GlutenFreeYummy
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Ingredients
- Soup Ingredients
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1
14 oz can coconut milk (full fat)
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1
14 oz can coconut milk (lite)
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2
14 oz can chicken broth
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1 tablespoon
ginger (freshly grated)
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2
lemongrass stalks
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2 cups
mushrooms (sliced)
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1/2
juice from freshly squeezed lime
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2 tablespoons
Thai fish sauce
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1 tablespoon
sugar
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1 1/2 tablespoons
Thai chili paste
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1/2 teaspoon
cayenne pepper
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1/2 teaspoon
curry powder
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2 cups
fully cooked Jasmine rice
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2
chicken breasts-fully cooked and chopped
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salt & pepper to taste
- Garnish
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1/4 cup
chopped fresh basil
Directions
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n a medium saucepan, cook Jasmine rice.
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In a large pot, combine coconut milks, chicken broth, ginger, and lemongrass. Bring to a boil over medium high heat.
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Add cooked chicked, mushrooms, fish sauce, sugar, chili paste, curry powder and cayenne pepper. Reduce heat and simmer for 10-15 minutes.
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Add lime, cilantro and cooked jasmine rice. Salt to taste and garnish with freshly cut basil.
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