Thai(ish) Coconut Chicken Soup
An easy meal bursting with flavor—not quite Tom Ka Gai, but equally satisfying.
Equipment
- 1 large soup pot
Ingredients
- 3 T peanut oil
- 2 inches galangal root (fresh or frozen, but not dried)
- 4 cloves fresh garlic minced
- 2-8 red or green Thai chiles
- 6 cups mixed fresh vegetables (any mixture of cabbage(s), carrots, Thai eggplant, mushrooms, peas), chopped or diced. The crunchier the better.
- 3 T Thai curry paste (red, green, or yellow). You can start with less of this and then add as you cook the soup, until it tastes right to you.
- 3 cups coconut milk (use 4 cups if you prefer the low-calorie coconut milk)
- 1 liter chicken broth (or water)
- 3 leaves kaffir lime (fresh or frozen, but not dried)
- 500 grams chicken thighs (skinned, boned, and diced)
- fresh cilantro
- fresh Thai basil
Instructions
- Add the oil to a large stock pot with a heavy bottom and heat on medium until a drop of water in the pan sizzles lightly. Add the fresh galangal, chiles, and garlic (don't breathe the steam). When the air is fragrant with the garlic, add the rest of the vegetables and toss in the oil until coated. Cook for 5-10 minutes, stirring, until the vegetables start to wilt.
- Stir in the Thai curry paste, pour in the coconut milk and add broth or water until the ingredients are submerged in about an inch of liquid. Add the kaffir lime leaves and the raw diced chicken and bring to a simmer. Simmer, stirring occasionally for about 40-45 minutes. Taste as it cooks and add more curry paste if you think it's needed.
- Serve hot, garnished with cilantro and Thai basil
Notes
When I run out of my homemade curry paste, I have no hesitation about substituting jarred paste of a good brand. Here in Switzerland, Thai Kitchen is easy to get. If buy off the shelf, choose a brand that doesn't use chemical preservatives or mysterious ingredients. Thai Kitchen, for example, contains only water, garlic, red chiles, shallots, lemon grass, raw sugar, salt, fish sauce, galangal, kaffir lime leaves, coriander, cumin, and cardamom. I use about a half a jar at a time, and the rest keeps for quite a while in the refrigerator.
Nutrition
Calories: 482kcalCarbohydrates: 28gProtein: 19gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 607mgPotassium: 722mgFiber: 7gSugar: 1gVitamin A: 9957IUVitamin C: 22mgCalcium: 80mgIron: 5mg
Tried this recipe?Let us know how it was!