Description
This Thai Coconut Chicken Soup is a rich and flavorful dish featuring aromatic ginger, red curry paste, lemongrass, and creamy coconut milk simmered with shiitake mushrooms and tender shrimp or chicken. Finished with fresh lime juice and cilantro, this comforting soup is perfect for a quick and satisfying meal.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 2 tablespoons grated fresh ginger
- 2 teaspoons red curry paste
- 1 stalk lemongrass, minced (or 1 tablespoon lemongrass paste)
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 3 (13.5-ounce) cans coconut milk
Main Ingredients
- ½ pound fresh shiitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined (or 2 cups cooked chicken)
Finishing Touches
- 2 tablespoons fresh lime juice
- Salt, to taste
- ¼ cup chopped fresh cilantro (for garnish)
Instructions
- Prepare Ingredients: Gather and measure all the ingredients to streamline cooking and ensure a smooth process.
- Cook Aromatics: Heat the vegetable oil in a large pot over medium heat. Add grated ginger, red curry paste, and minced lemongrass. Cook and stir for 2-3 minutes until fragrant, releasing the flavors of the aromatics.
- Simmer the Broth: Stir in chicken broth, fish sauce, and brown sugar. Bring the mixture to a simmer and let it cook for about 5 minutes to meld the flavors together.
- Add Coconut Milk and Mushrooms: Pour in the coconut milk and add the sliced shiitake mushrooms. Stir well and cook until the mushrooms are tender, about 5-7 minutes, incorporating the creamy texture of the coconut milk with the mushrooms.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and are no longer translucent. If using chicken, make sure the cooked chicken is added and heated through.
- Finish with Lime Juice: Stir in the fresh lime juice and season the soup with salt to taste to enhance the brightness and balance flavors.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve hot, optionally over steamed rice for a complete meal.
Notes
- You can substitute shrimp with cooked chicken for a different protein option.
- Adjust the amount of red curry paste based on your preferred spice level.
- Lemongrass paste is a convenient alternative if fresh lemongrass is unavailable.
- Serve with steamed jasmine rice or rice noodles for a heartier dish.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit shrimp or chicken.
