Spicy Thai Coconut Chicken Soup with Rice
Indulge in the vibrant flavors of Thailand with this Spicy Thai Coconut Chicken Soup! This delightful dish combines tender strips of chicken breast simmered in a rich coconut milk base, enriched by the bold heat of Thai red curry paste. The addition of sweet brown sugar balances the spice, while fresh basil and crunchy water chestnuts offer a wonderful mix of textures. Serve it over fluffy basmati or white rice for a comforting meal, or thin it with extra chicken broth for a hearty soup perfect for any occasion. For an added twist, feel free to substitute or supplement the chicken with succulent shrimp for an extra layer of flavor. Just remember to adjust the curry paste to your heat preference. Enjoy with fresh lime wedges for a zesty finish!
N/A
Servings
275
Calories
11
Ingredients
Ingredients
Boneless skinless chicken breast halves
4 (sliced into thin strips)
Coconut milk
1 (13 1/2 ounce) can (none)
Chicken broth
1/2 cup (none)
Fish stock
2-3 tablespoons (none)
Brown sugar
2 tablespoons (none)
Chicken bouillon cube
1-2 (crushed)
Fresh basil leaves
1/4 cup (chiffonade)
Frozen English peas
1/2 cup (none)
Canned water chestnuts
1/2 cup (sliced)
Thai red curry paste
1/2-1 tablespoon (none)
Limes
2 (quartered)
Instructions
1
In a large pot, combine the red curry paste with a small amount of coconut milk until thoroughly mixed and smooth.
2
Heat the pot over medium heat and add the sliced chicken, sautéing until it is fully cooked and no longer pink.
3
Pour in the remaining coconut milk and chicken broth, then add the fish stock, brown sugar, and chicken bouillon cube to enhance the flavors. Stir well to combine.
4
Bring the mixture to a gentle simmer, then add the fresh basil, English peas, and water chestnuts. Continue to simmer for about 10 minutes, or until the peas are tender and the sauce has thickened to your liking.
5
For a soup version, gradually incorporate chicken broth until the desired thickness is reached. If making soup, add thinly sliced mushrooms and scallions just before serving for a fresh crunch.
6
Serve the coconut chicken soup over hot cooked basmati or white rice, and garnish with lime wedges for a refreshing twist.
Nutrition Information
12.5g
Fat
25g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Thai Coconut Chicken Soup?
It is a vibrant dish combining tender chicken breast strips in a rich coconut milk base with Thai red curry paste, basil, and crunchy water chestnuts.
What are the main ingredients for this soup?
The primary ingredients include chicken breast, coconut milk, chicken broth, fish stock, brown sugar, chicken bouillon, fresh basil, frozen peas, water chestnuts, and Thai red curry paste.
How many calories are in a serving of this soup?
There are approximately 275 calories per serving.
How do I adjust the spiciness of the recipe?
You can adjust the heat by varying the amount of Thai red curry paste, typically using between 1/2 to 1 tablespoon depending on your preference.
Can I use a different protein instead of chicken?
Yes, you can substitute or supplement the chicken with succulent shrimp for an extra layer of flavor.
What type of rice should I serve with this dish?
It is best served over hot cooked basmati or white rice.
Is this Thai coconut soup dairy-free?
Yes, the recipe uses coconut milk as its base, making it naturally dairy-free.
How much fat is in one serving?
Each serving contains approximately 12.5g of fat.
What is the protein content per serving?
This recipe provides 17.5g of protein per serving.
How many carbohydrates are in this soup?
There are 25g of carbohydrates per serving.
How do I prepare the basil for this recipe?
The fresh basil leaves should be prepared using a chiffonade cut, which means slicing them into thin strips.
How long should I simmer the soup after adding the vegetables?
Continue to simmer for about 10 minutes, or until the peas are tender and the sauce has reached your desired thickness.
What should I do if the soup is too thick?
You can gradually incorporate more chicken broth until the desired soup consistency is reached.
Can I add other vegetables to the soup version?
Yes, adding thinly sliced mushrooms and scallions just before serving provides a fresh crunch for the soup version.
Why is brown sugar used in this recipe?
The brown sugar is added to balance the heat from the Thai red curry paste.
How do I start cooking the chicken?
Heat a pot with a mixture of red curry paste and a little coconut milk, then sauté the sliced chicken until fully cooked.
How many chicken breasts are needed?
The recipe calls for 4 boneless skinless chicken breast halves.
What is the role of fish stock in this recipe?
Fish stock adds a depth of savory flavor that is characteristic of authentic Thai cuisine.
Can I use chicken bouillon cubes?
Yes, the recipe uses 1-2 crushed chicken bouillon cubes to enhance the overall flavor profile.
Are water chestnuts essential to the dish?
They provide a wonderful crunchy texture that balances the softness of the chicken and peas.
How many ingredients total are in this recipe?
There are a total of 11 ingredients listed for this dish.
What is the recommended garnish for this soup?
The soup should be garnished with lime wedges for a refreshing, zesty finish.
Can I use frozen peas for this recipe?
Yes, the recipe specifically calls for 1/2 cup of frozen English peas.
How do I ensure the curry paste is well-distributed?
Mix the red curry paste with a small amount of coconut milk at the beginning until the mixture is completely smooth.
Is this a fast recipe to prepare?
Yes, the chicken is thinly sliced for quick cooking and the final simmer only takes about 10 minutes.
Can I use chicken thighs instead of breasts?
While the recipe specifies breasts, you can easily use chicken thighs for a juicier alternative.
What size can of coconut milk is required?
The recipe uses one standard 13.5-ounce can of coconut milk.
How should the water chestnuts be prepared?
The canned water chestnuts should be drained and sliced before being added to the pot.
Does this recipe contain fiber?
Fiber data is not specified, but the dish contains vegetables like peas and water chestnuts which contribute some dietary fiber.
What kind of curry paste is used?
The recipe specifically uses Thai red curry paste.