Coconut Curry Chicken Soup

Coconut Curry Chicken Soup

A creamy, aromatic, and slightly spicy soup that’s perfect for cozy nights or when you’re craving something flavorful and comforting.

Ingredients (Serves 4-6)

• 1 tbsp coconut oil (or neutral oil)

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2-3 tbsp red curry paste (adjust to taste)

• 4 cups (1 liter) chicken broth

• 1 can (13.5 oz/400 ml) coconut milk (full-fat for creaminess)

• 2 cups cooked, shredded chicken (rotisserie chicken works great)

• 1 cup sliced mushrooms (optional)

• 1 red bell pepper, thinly sliced

• 1-2 tbsp fish sauce (or soy sauce for a vegetarian option)

• 1 tbsp lime juice (plus extra for serving)

• 1 tsp brown sugar (optional, to balance flavors)

• Salt and pepper to taste

• 4 oz (100g) rice noodles or 1 cup cooked jasmine rice (optional, for serving)

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Toppings

• Fresh cilantro leaves

• Lime wedges

• Sliced red chili or chili flakes

• Bean sprouts (optional)

Instructions

1. Prepare the Base:

   • Heat coconut oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.

   • Add the garlic, ginger, and red curry paste. Stir and cook for 1-2 minutes until fragrant.

2. 
   

3. Build the Soup:

   • Pour in the chicken broth and coconut milk. Stir well to combine.

   • Add the shredded chicken, mushrooms (if using), and red bell pepper. Bring to a gentle simmer.

4. 
   

5. Season:

   • Stir in the fish sauce, lime juice, and brown sugar (if using). Taste and adjust seasoning with salt and pepper.

6. 
   

7. Cook Noodles (if using):

   • If using rice noodles, cook them separately according to package instructions. Divide them among serving bowls.

8. 
   

9. Serve:

   • Ladle the hot soup over the noodles or rice (if using).

   • Top with fresh cilantro, lime wedges, and chili slices for extra flavor and heat.