Description
This Thai Coconut Chicken Soup is a flavorful, creamy, and aromatic dish combining fresh ginger, lemongrass, and red curry paste with coconut milk and tender shrimp or chicken. Perfectly balanced with lime juice and garnished with cilantro, this soup delivers authentic Thai flavors in just 30 minutes.
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 ingredients to streamline cooking and ensure smooth preparation.
- Cook Aromatics: Heat vegetable oil in a large pot over medium heat. Add grated ginger, red curry paste, and minced lemongrass. Cook and stir for 2-3 minutes until the mixture becomes fragrant.
- Simmer the Broth: Stir in chicken broth, fish sauce, and light brown sugar. Bring the mixture to a simmer and let it cook for about 5 minutes to meld the flavors.
- Add Coconut Milk and Mushrooms: Pour in the coconut milk and add the sliced shiitake mushrooms. Stir well and cook until mushrooms are tender, approximately 5-7 minutes.
- Cook the Shrimp: Add peeled and deveined shrimp to the pot. Cook for 3-5 minutes until shrimp turn pink and become opaque. If using cooked chicken, add it at this stage to warm through.
- Finish with Lime Juice: Stir in fresh lime juice and season the soup with salt to taste, balancing the flavors.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with chopped fresh cilantro. Optionally, serve over steamed rice for a heartier meal.
Notes
- You can substitute shrimp with cooked chicken for a different protein option.
- Use fresh lemongrass stalks for the most authentic flavor; if unavailable, lemongrass paste works well.
- Adjust the red curry paste quantity to manage spice levels according to your preference.
- For a vegetarian version, replace chicken broth with vegetable broth and omit fish sauce or replace it with soy sauce.
- Serve the soup immediately to enjoy the best texture and flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
