Description
This Thai Coconut Chicken Soup is a flavorful and creamy dish combining fragrant ginger, lemongrass, and red curry paste with tender shrimp or chicken in a rich coconut milk broth, garnished with fresh cilantro and lime juice for a perfect balance of spicy, sour, and savory flavors.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 2 teaspoons red curry paste
- 1 stalk lemongrass, minced (or 1 tablespoon lemongrass paste)
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 3 (13.5-ounce) cans coconut milk
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined (or 2 cups cooked chicken)
- 2 tablespoons fresh lime juice
- Salt, to taste
For Garnish
- ¼ cup chopped fresh cilantro
Instructions
- Prepare Ingredients: Gather and measure all the ingredients ahead of time to streamline the cooking process.
- Cook Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the grated ginger, red curry paste, and minced lemongrass. Cook and stir for 2-3 minutes until the mixture is fragrant and the spices bloom.
- Simmer the Broth: Stir in the chicken broth, fish sauce, and brown sugar. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld together.
- Add Coconut Milk and Mushrooms: Pour in the coconut milk and add the sliced shiitake mushrooms. Stir the soup well and continue cooking until the mushrooms become tender, about 5-7 minutes.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and are no longer translucent. If using cooked chicken, add it at this stage to warm through.
- Finish with Lime Juice: Stir in the fresh lime juice and season the soup with salt to taste, balancing the sour and savory notes.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve hot, optionally over steamed rice for a complete meal.
Notes
- For a spicier soup, increase the amount of red curry paste according to your heat preference.
- If fresh lemongrass is unavailable, lemongrass paste works as a great substitute to retain authentic flavor.
- This recipe can be made with shrimp or cooked chicken depending on your preference.
- To make it vegetarian, substitute chicken broth with vegetable broth and omit fish sauce or use a vegetarian fish sauce alternative.
- The soup pairs well with steamed jasmine rice to soak up the delicious broth.
