I’ve been kind of holding out on you guys. I started making this wonderful Thai Leaning Coconut Curry Chicken Soup a while back and neglected to share it. But maybe that’s a good thing, now that fall is on the horizon!
Coconut Curry Chicken Soup
There’s something about a fun new soup in the fall, and this one has a hint of heat (or more if you’d like) tempered with rich coconut milk. Add in some bright notes, a little sour, a touch of sweet, with a balance of salty, and you’re on your way to wrapping your tastebuds around the elements of Thai flavor prevalent in this soup.
About Coconut Curry Chicken Soup:
This crave-worthy soup doubles as comfort food. It’s a little spicy, tasty, and creamy (it doesn’t taste like coconut if you’re worried)! It’s perfect for any crisp night. I hate to go there, but I gotta say, it’s the perfect thing if you’ve got a little cold or bug going on. When my daughter was sick last year, she even posted on Facebook that I was making this for her!
I’m making no claims of true authenticity – this is more about getting this delicious soup on the table from what you might be able to pick up at most grocery stores. And if that doesn’t work, I’ll give you some substitutions and guide you through.
An assortment of curry paste. Thai Kitchen is often at grocery stores. An Asian friend recommends Mae Ploy. No one is paying me, lol
How Spicy is the Soup?
The spiciness is in your control, and this soup has several elements: A spoonful or three of a red Thai curry paste, a few hot chiles in the soup, and a floating of some hot chiles towards the end of the cooking; those last are more of a garnish than anything.
The curry paste:
- I’m a big fan of using it. Beyond the spice, it adds complexity and a whole range of umami flavors to your pot. You can taste your curry paste, then judge accordingly how much to use; brands vary in heat level.
- Add at the beginning of the recipe, just like tomato paste in our American recipes, a little fry in the aromatics rounds out the flavor. Taste after adding the coconut milk and chiles, and add a little more if needed.
The chiles:
- Thai chile peppers are traditional, but may be hard to find. I substitute fresh chiles (in addition to the chile paste) in the soup as it’s made, and float them on top as a garnish. Maybe you want to pass a bowl and let everyone add their own.
- Appropriate chile peppers are Jalapenos or the hotter Serranos. Santa Fe looks pretty but adds very little heat, which is good if you’re looking for a milder option. Any of the birds or Asian chiles might just very well blow your mind, so be careful with them!
Thai Coconut Chicken Soup
The Other Ingredients:
Some ingredients are unique to Asian cooking, and depending on where you live, they might be harder to find. Every family and every region (and every restaurant) has variations, which also makes it very forgiving. There’s no shame in your game if you sub out ingredients to suit what’s available or to your tastes. See the chart below.
Coconut Milk:
Coconut milk is essential. Look for full-fat, not light, coconut milk with only coconut, water, and possibly a preservative. Some are coconut milk thickened with guar gum or modified starch; avoid if possible. They can separate when heated. (See the photo below) Either will work, and both taste great, but they cook up differently.
Some Thai coconut soups rely solely on coconut milk. I prefer the combination of coconut milk and stock; it’s a bit lighter in taste. I use this recipe, but canned or boxed stock is also fine, just be mindful of the salt content.
Lemongrass:
I do quite a bit of cooking that calls for lemongrass, so I started growing my own. Can you say braggadocious, lol!) It grows like a weed and requires little care. Sometimes it’s at my store, but not always.
When using lemongrass for this recipe, cut off the grassy leaves and pound the stems to release the flavor. The back of a knife works, but the pointy side of a meat mallet is better.
Making Coconut Curry Chicken Soup:
You might want to double the recipe. This is one of those have some, have a little more coz it’s so good, then pull it out and finish it off before bed kind of soups.
Don’t shake the coconut milk before opening. Coconut milk separates into two layers; scoop off top layer (the coconut oil) and use it for sauteing the aromatics.
When the soup is nearly finished, the final ingredients go in. A little sugar, some fish sauce, and lime juice. Taste and adjust those flavorings! Look for a little zing, and when the flavors balance, you’ll know it! Now’s the time to add more curry paste if it needs to be spicier.
Serve with garnishes, because that’s always the fun part of any soup! Lime, cilantro, parsley, or maybe some thinly sliced green onion, and more chiles.
Saving Money on Groceries:
Look for sales on Asian ingredients at your grocery store, often unadvertised, during the Lunar New Year. If you do find great pricing and will use the items, be sure to stock up.
- The Asian ingredients are all common enough to find in a well-stocked grocery store. They’ll be cheaper at an Asian market. If you live in a city, shopping in an area with an Asian demographic will be less pricey, whether at the Grocery store or a market.
- Coconut Milk crosses many cuisines. Check any market, and Lidl or Aldi. Last time I checked, the grocery was $3.49 a can, the Asian market $1.29, Target in an area known for its diverse population $1.99 a can, while out in the burbs it was $3.19, and Lidl $1.00 a can on a great sale.
- Since you won’t use all your chile paste, know it keeps well for weeks in the fridge and can be frozen, just like you might freeze tomato paste. I like to use a small Ziploc.
Coconut Curry Chicken Soup
Coconut Curry Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 servings 1x
- Category: Soup
- Cuisine: Thai
Ingredients
- 2 tablespoons of the coconut fat from the top of one of the cans of coconut
- 1 small onion sliced in half pole to pole, then thinly across into half-moon slices
- 2 to 3 tablespoons red Thai curry paste
- 4 cups chicken stock
- 1 thumb-size piece of galangal or ginger, peeled & cut into 3 chunks
- 2 lemongrass stalks, leafy ends removed, pounded with the side of a knife
- 2 half boneless breasts of chicken (about 20 ounces total) in 1/2 to 3/4″ cubes
- 1 thinly sliced jalapeno (or to taste) or a thinly sliced Thai chile
- 8 ounces mushrooms of choice, sliced. Button, Crimini or Beech all work well.
- 3 cans full fat coconut milk
- 1 tablespoon sugar
- 1 1/2 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- additional lime, chili slices, and cilantro and/or parsley or green onion sliced thinly for garnish
Instructions
In a soup or stockpot, heat the coconut fat over medium heat. Add the onion and cook until softened, but not colored. Add the curry paste and cook for a minute or two, stirring constantly, then add chicken stock, the galangal or ginger, and the lemongrass stalks.
Simmer for about 10 to 15 minutes to infuse the stock with flavor, remove the chunks of ginger and the lemongrass stalks and discard. Add in the chicken, mushrooms, and sliced jalapeno or chile; cook at a low simmer until the chicken is just cooked through, five to six minutes.
Turn down to a bare simmer and add in coconut milk, then sugar, fish sauce, and lime juice. Simmer a minute or two to heat everything through. Taste and adjust flavors, adding a little more of any of the elements to achieve your perfect balance; sugar fo sweet, fish sauce for salty, and lime for sour. If you want more heat, consider stirring in more curry paste.
Serve with additional lime, sliced jalapeno or other chiles, cilantro and/or parsley, and maybe thinly sliced green onion.
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