Cooked - Thai Coconut Curry Chicken Soup

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Home Pricing Community My Recipes

Thai Coconut Curry Chicken Soup

6.0

1 tablespoon olive oil

1 medium yellow onion (diced)

1 medium carrot (halved lengthwise and sliced (about 1 cup))

3 cloves garlic (minced)

1¼ pounds boneless skinless chicken thighs (diced 1-inch)

1 medium zucchini (quartered and sliced)

1 medium yellow squashed (quartered and sliced)

3 tablespoons thai red curry paste

½ teaspoon garlic powder

½ teaspoon onion powder

4 cups unsalted chicken broth

15 ounces canned coconut milk (full fat)

7.7 ounces canned coconut cream

¾ cup peas

2 cups cooked thai jasmine rice (for serving)

Cilantro (for garnish)

Sliced green onions (for garnish)

Sambal or sriracha (for spice)

In a dutch oven, add olive oil, onion and carrot with a pinch of salt. Heat on medium to medium-low, stirring occasionally until tender. About 10 minutes.
Add garlic, cook 1 minute.
Next add in the diced chicken thighs, stir occasionally until cooked through.
Add in the diced zucchini and yellow squash, stir and cook 5 minutes.
Stir in the curry paste, garlic and onion powder.
Pour in broth, coconut milk and coconut cream. Simmer, uncovered over medium-low heat for 1 hour.
Stir in peas and season with salt to taste.
Ladle soup in bowls and garnish with ¼ cup scoop of thai jamine rice, green onions and cilantro.
Add a little sambal oelek or sriracha for some spice.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 97 weeks ago

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