Serves 4
45 min
Coconut Chicken Thai Soup
Recipe GLPR3a9090f40cfacb
A fragrant, warming Thai soup featuring tender chicken simmered in a rich coconut broth with red curry paste, fresh vegetables, and aromatic fish sauce. Bell peppers, mushrooms, zucchini, and peas add color and texture to this comforting main-course soup.
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Ingredients
2 tsp. olive oil
1 small sweet onion, diced
8 oz. sliced white mushrooms
1 red bell pepper, cut into thin strips
1 lb. boneless, skinless chicken breasts
32 oz. chicken broth
14 oz. can coconut milk
2 tbsp. red curry paste
2 tbsp. fish sauce
1 tbsp. brown sugar
1 zucchini, sliced into ¼ inch thick half circles
½ cup frozen green peas
Directions
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
Add the diced onion, sliced mushrooms, and red bell pepper strips to the hot oil. Sauté for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
Push the vegetables to one side of the pot to create space in the center. Place the chicken breasts in the cleared area of the hot pan and cook for about 2 minutes per side to lightly brown the exterior; the chicken does not need to be cooked through at this stage.
Pour the chicken broth and coconut milk into the pot. Stir in the red curry paste, fish sauce, and brown sugar, combining everything thoroughly. Bring the soup to a gentle boil, then reduce the heat to maintain a low simmer.
Continue simmering for about 15 minutes, or until the chicken breasts are cooked through (internal temperature of 165°F).
Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Add the zucchini slices and frozen green peas to the simmering soup.
While the zucchini and peas cook, use two forks to shred the chicken breasts into bite-sized pieces, then coarsely chop with a knife to ensure uniform texture.
Return the shredded chicken to the pot and simmer for 2–3 minutes longer, just until the zucchini is tender but still has a slight firmness if desired. Taste and adjust seasoning as needed. Ladle into bowls and serve hot.
