Serves 6
35 min
Thai Coconut Curry Soup
Recipe GLPR843743746da8f4
A fragrant and creamy Thai soup combining full-fat and light coconut milk with aromatic lemongrass, ginger, and Thai chili paste. This comforting bowl features tender mushrooms, pre-cooked jasmine rice, and shredded chicken breast, finished with a squeeze of fresh lime juice and garnished with bright basil.
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Ingredients
14 oz can full-fat coconut milk
14 oz can light coconut milk
28 oz chicken broth (2 cans, 14 oz each)
1 tablespoon freshly grated ginger
2 lemongrass stalks
2 cups sliced mushrooms
1/2 cup fresh lime juice
2 tablespoons Thai fish sauce
1 tablespoon sugar
1 1/2 tablespoons Thai red chili paste
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder
2 cups cooked jasmine rice
2 cooked chicken breasts, chopped
Salt and black pepper to taste
1/4 cup fresh basil, chopped
Directions
Lightly crush the lemongrass stalks with the side of a knife to release their aromatic oils, then cut them in half.
In a large pot, combine both cans of coconut milk and the chicken broth. Bring to a gentle simmer over medium heat.
Add the crushed lemongrass stalks, grated ginger, Thai red chili paste, curry powder, and cayenne pepper to the pot. Stir well to dissolve the chili paste and spices evenly throughout the liquid.
Add the sliced mushrooms and continue simmering for 8-10 minutes until the mushrooms are tender.
Stir in the fish sauce and sugar, then add the cooked jasmine rice and chopped chicken breast. Heat through, approximately 2-3 minutes.
Remove the lemongrass stalks from the pot using tongs or a slotted spoon. Squeeze the lime juice into the soup and taste for seasonings, adjusting salt and pepper as needed.
Ladle the soup into bowls and garnish each serving with fresh chopped basil. Serve immediately.
