Thai Chicken Curry Coconut Soup
A rich thai red curry and coconut broth, fresh bell peppers, matchstick carrots, flavorful chicken, and a cilantro garnish. This Thai Chicken Curry and Coconut Soup is so flavor packed and delicious you will be scraping the bottom of your bowl.
- 32 ounces chicken stock
- 27 ounces unsweetened full fat, coconut milk
- 1 Tbs fish sauce
- 2 Tbs red curry paste
- 1/4 cup oyster sauce
- 1 Tbs lime juice
- 1 good squirt of sriracha 1/2 tsp, adjust according to preference
- 1 Tbs ginger paste buy it in the produce section of most grocery stores, but the fresh herbs
- 1 red bell pepper thinly sliced
- 1 cup matchstick carrots
- 1 lb boneless skinless chicken breast
- Cilantro for garnish
- Lime wedges for garnish
Combine chicken stock and coconut milk in a large pot and turn on to medium heat.
Add in fish sauce, curry paste, oyster sauce, lime juice, sriracha, and ginger paste.
Bring to a simmer
Add in sliced peppers, carrots, and chicken breast, and turn up to a medium-high heat
Bring to a boil
Let boil 4-5 minutes, turn back down to medium
Let simmer 30 minutes until flavors meld and chicken is cooked through
Garnish with cilantro and fresh lime
Calories: 474kcal | Carbohydrates: 84g | Protein: 46g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 800mg | Potassium: 2504mg | Fiber: 43g | Sugar: 6g | Vitamin A: 4970IU | Vitamin C: 28.1mg | Calcium: 189mg | Iron: 18.7mg