Thai Coconut Chicken Soup

Thai Coconut Chicken Soup
3.3 from 3 ratings
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Coconut milk adds a rich sweetness to many Thai recipes, including this soup. It’s a natural pairing with bold lavors like red curry paste, ginger and garlic.Recipe courtesy of Perdue. 
Prep Time
15
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 25 minutes
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 1 medium red bell pepper, thinly sliced
  • 1 clove garlic
  • 1 1-inch piece ginger, sliced into rounds
  • 1 teaspoon red curry paste or 2 tsp. sriracha sauce
  • 4 cup chicken broth
  • 1 15-ounce can coconut milk
  • 1 tablespoon brown sugar
  • 4 ounce thin rice noodles or zucchini “noodles”
  • 2 limes, juiced, plus more to taste
  • 1/2 cup roughly chopped fresh cilantro
  • lime wedges, for serving
  • sriracha sauce, for serving
Directions
  1. Thinly slice the chicken breasts crosswise into strips.
  2. Heat the vegetable oil in a medium pot over medium-high heat.
  3. Add the onion and red pepper.
  4. Cook until softened, stirring occasionally, about 2 minutes.
  5. Add the garlic, ginger and curry paste and cook for 30 seconds.
  6. Add the chicken broth, coconut milk and brown sugar.
  7. Cover and bring to a boil.
  8. Add the chicken and simmer until cooked through, about 5 to 7 minutes.
  9. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. (If using rice noodles, add the noodles and simmer uncovered until the noodles are al dente, about 5 minutes.)
  10. Remove from heat and stir in the lime juice, cilantro and zucchini noodles (if using).
  11. Serve with lime wedges and Sriracha sauce.
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