Ingredients for Thai Coconut Curry Soup
- Coconut Milk
- Thai Curry Paste
- Cilantro Roots
- Chicken Breasts
- 1 cup chicken broth
- 1 medium carrot, peeled and thinly sliced
- Fresh Lime Leaves
- Lemongrass
- 2 tablespoons fish sauce
- Juice
- Ginger
- 1 cup bean sprouts
- 8 ounces dried rice noodles
- Cilantro Leaf
- 2 green onions, thinly sliced
- Salt to taste
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How to Make Thai Coconut Curry Soup
- Scoop the thick coconut cream from the top of one (13.5 ounce) can of full-fat coconut milk into a large stockpot set over medium-high heat.
- Melt the cream, add 3 tablespoons of Thai green curry paste, and stir for 2-3 minutes until fragrant.
- Add 1 pound of boneless, skinless chicken breast cut into 1-inch pieces and sauté until cooked through, about 5 minutes.
- Pour in the remaining coconut milk (from the first can) and the contents of a second (13.5 ounce) can of coconut milk. Add 1 cup of chicken broth, 1 medium sliced carrot, 3-4 kaffir lime leaves, 2 bruised lemongrass stalks, 2 tablespoons of fish sauce, and the zest and juice of 1 lime.
- Grate 1 tablespoon of fresh ginger (or 1 teaspoon ground ginger) into the broth using a microplane or box grater.
- Bring to a simmer, then reduce heat and cook for 20 minutes.
- Stir in 1 cup of bean sprouts.
- Add 8 ounces of dried rice noodles, gently pushing them beneath the surface of the broth.
- Turn off the heat and let stand for 5 minutes, allowing the noodles to soften.
- Stir in most (about 1/4 cup) of the chopped cilantro.
- Remove the lemongrass stalks.
- Taste and season with salt as needed.
- Ladle into bowls and garnish with sliced green onions and the remaining cilantro.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
433g
Fat
171g
Carbs
53g
