Coconut Curry Chicken Soup — The Spring Thai-Leaning Sunday

Senior year is closing. The catering schedule for May has eight cake jobs — the last big push before college. The savings envelope is at $1,290.

The recipe Sunday was coconut curry chicken soup, the Thai-leaning version of the chicken-and-coconut family. Chicken thighs simmered in coconut milk and chicken broth with red curry paste, fresh ginger, garlic, lime juice. Served over rice noodles with fresh basil and a squeeze of lime.

The recipe is below. The trick is the red curry paste — a small jar lasts a year.

Coconut Curry Chicken Soup

Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 6

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil or coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional)
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups low-sodium chicken broth
• 2 medium carrots, sliced into coins
• 2 stalks celery, sliced
• 1 cup egg noodles or rice noodles
• 1 tablespoon fish sauce (or soy sauce)
• Juice of 1 lime
• Salt and black pepper to taste
• Fresh cilantro and sliced green onions, for serving

Instructions

1. Cook the chicken. Place chicken in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer 15–18 minutes until cooked through. Remove, let cool slightly, then shred with two forks. Set aside.
2. Build the base. In a large pot or Dutch oven, heat oil over medium heat. Add onion and cook 4–5 minutes until softened. Add garlic and ginger and cook 1 minute more, stirring constantly so it doesn’t burn.
3. Bloom the spices. Add red curry paste, turmeric, cumin, and chili flakes (if using). Stir to coat the onion mixture and cook 1–2 minutes until fragrant.
4. Add the liquids. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle boil.
5. Add vegetables. Add carrots and celery. Reduce heat to medium-low and simmer 10 minutes until vegetables are just tender.
6. Add noodles and chicken. Stir in noodles and shredded chicken. Cook 5–7 minutes until noodles are tender.
7. Finish and season. Stir in fish sauce and lime juice. Taste and adjust salt and pepper as needed.
8. Serve. Ladle into bowls and top with fresh cilantro and sliced green onions.

Nutrition (per serving)

Calories: 340 | Protein: 28g | Fat: 16g | Carbs: 22g | Fiber: 2g | Sodium: 620mg